🥔 Dairy-Free Cheesecake Factory-Inspired Mashed Potatoes

After a recent visit to the holy grail of portion sizes – yes, The Cheesecake Factory – I found myself completely smitten with their mashed potatoes. Creamy, indulgent, and with just the right hint of mystery, they were potato perfection. But here’s the kicker: they don’t publish the recipe, nor do they list the full ingredients. Rude, right? Nevertheless, with a bit of charm (and a lot of light pestering), I managed to wangle a dairy-free version directly from the restaurant. Combine that with years of my own mashed potato mastery and a borderline obsessive analysis of every copycat recipe on the internet, and voilà — we’ve cracked the code. This version is entirely dairy-free, but don’t let that fool you — it still delivers the iconic tang from horseradish, the creamy, cheesy warmth (thanks to smoked vegan Gouda, you miracle of modern science), and a texture so silky it could negotiate its way out of a tribunal and get costs awarded. And if you’re one of the dairy-tolerant masses, or just curious to compare, I’ve included a link to the original version below. Link to original version: https://s.samsungfood.com/jjSsv

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cube and boil potatoes in salted water until tender (15–20 mins). *NB - leave skin on for texture.

Step 2

Drain and let steam dry briefly.

Step 3

Add dairy-free butter, horseradish, vegan cheese, and optional ingredients.

Step 4

Mash until creamy and smooth, adding plant milk if needed.

Step 5

Season to taste and garnish. Serve hot and feel proud.🙌