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Creamy Garlic Mashed Potato Bowl

Why have a side of mashed potatoes when you can have an entire bowl? Blended with Nurishh Chive Cream Cheese Style, garlic powder and vegan butter and more, these potatoes are creamy and smooth. Served with wilted spinach and Bella mushrooms, this bowl of goodness doesn’t get any better.

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Prep Time

10 Minutes

Cook Time

30 Minutes

how to make

  • Peel potatoes and cut in quarters approximately the same size
  • Place potatoes in a large stock pot with enough salted water to cover the potatoes
  • Bring to boil and simmer for 25 minutes or until soft
  • While potatoes are cooking, make the veggies
  • Heat olive oil in skillet over medium-high heat
  • Add diced onion and sauté for 10 minutes
  • Add mushrooms and continue to sauté for another 10 minutes
  • Add spinach, soy sauce, balsamic vinegar and onion powder and sauté for 5 more minutes. Turn off the heat
  • Once potatoes are soft, drain excess water reserving about 1 cup in a bowl
  • Mash the potatoes and add Nurishh Chive Cream Cheese Style, butter, garlic powder and the reserved liquid

finishing touches

  • Place mashed potatoes in bowl
  • Add cooked veggie mix
  • Serve and enjoy  

what you need

  • 3 lbs Yukon gold potatoes
  • 4 ounces Nurishh Chive Cream Cheese Style
  • 1 tbsp. garlic powder
  • 4 tbsp. vegan butter
  • 1/3 cup plant-based milk
  • 1 tbsp. olive oil
  • 1 medium yellow onion, diced
  • 8 ounces spinach
  • 8 ounces baby Bella mushroom, quartered
  • 1 tbsp. soy sauce
  • 1 tbsp. balsamic vinegar
  • 1 tsp. onion powder
  • Salt and pepper to taste