Plant-Based Mashed Potatoes Volcano

Kids go crazy for dinners that feel like they’re playing with their food. I learned that the first time I made mashed potatoes and let my youngest poke a hole in the top. It became a game to see what we could fill it with. That’s when the mashed potatoes volcano was born.

This recipe takes that fun idea and turns it into an actual meal. You pile up fluffy mashed potatoes, carve out the center, and fill it with a warm, cheesy vegetable “lava” that spills down the sides. It’s basically comfort food that doubles as dinner theater.

The best part? It’s completely plant-based, so everyone at the table can dig in. The prep is simple enough for a weeknight, but it looks impressive enough that your kids will ask for it on their birthdays. Mine have.

SAVE NOW

What Kind of Potatoes Should I Use?

For this mashed potatoes volcano, you’ll want to reach for starchy potatoes like Russets or Yukon Golds. Russets give you that classic fluffy, light texture that’s perfect for mashing, while Yukon Golds offer a naturally buttery flavor and creamy consistency. Either one will work great for this recipe, so just grab whichever you have on hand or prefer. If you can only find waxy potatoes like red potatoes, they’ll still work in a pinch, but they tend to be a bit more dense and gluey when mashed, so starchy varieties are your best bet for that cloud-like texture kids love.

SAVE NOW

Options for Substitutions

This fun recipe is easy to adapt based on what you have in your kitchen:

• Potatoes: Russet or Yukon gold potatoes both work great here. You can even use sweet potatoes for a different flavor and color, though they’ll make your volcano orange instead of white.
• Vegan butter: Regular dairy butter works if you’re not keeping it vegan, or you can use olive oil or coconut oil in the same amount.
• Plant-based milk: Any unsweetened plant milk works – almond, soy, oat, or cashew. If you’re not vegan, regular dairy milk is perfectly fine too.
• Vegan cheese shreds: Regular cheddar cheese can replace the vegan version if dietary restrictions aren’t a concern. You could also try other cheese varieties like mozzarella or pepper jack for different flavors.
• Flour: Cornstarch works as a thickener too – just use 1 tablespoon instead of 2 tablespoons of flour and mix it with a bit of cold milk before adding.
• Peas and broccoli: Use whatever frozen veggies you have on hand – corn, green beans, carrots, or mixed vegetables all work well. Fresh steamed veggies are fine too.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mashed potatoes is adding cold plant-based milk straight from the fridge, which can make your potatoes gummy and cool them down too quickly – always warm your milk first for a smoother, creamier texture.

Overworking your potatoes by mashing them too much or too vigorously will activate the starches and turn them into a paste-like consistency, so mash just until smooth and no more.

When making the gravy “lava,” whisk the flour into cold milk before heating to avoid lumps, and make sure to cook it long enough (at least 3-4 minutes after it thickens) so you don’t taste raw flour.

For the best presentation, let your mashed potato “volcano” cool for a few minutes after shaping so it holds its form better when you pour the gravy into the center.

SAVE NOW

What to Serve With Mashed Potatoes Volcano?

This fun dish is pretty much a complete meal on its own since it’s got your potatoes, veggies, and cheesy gravy all in one spot. If you want to add some protein, try serving it alongside some baked tofu, tempeh bacon, or vegan sausages that kids can cut up and mix into their volcano. A simple side salad with cherry tomatoes and cucumbers works great if you want to sneak in some extra veggies, or you could serve some warm dinner rolls for scooping up all that cheesy goodness. Since this is such a playful meal, it’s also nice with some apple slices or carrot sticks on the side for a little crunch.

Storage Instructions

Store: Keep your mashed potato volcano in an airtight container in the fridge for up to 3 days. I like to store the mashed potatoes and gravy separately if possible, so everything stays at its best texture. The steamed veggies can go in their own container too.

Reheat: Warm up the mashed potatoes in the microwave with a splash of plant-based milk to keep them creamy, stirring every 30 seconds. Heat the gravy separately on the stove or in the microwave, then rebuild your volcano for a fun leftover meal that the kids will still love.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 18-25 g
• Fat: 18-24 g
• Carbohydrates: 120-140 g

Ingredients

For the mashed potatoes:

• pinch of salt (to taste)
• 2 tbsp vegan butter (I use Miyoko’s cultured vegan butter)
• 1/2 cup unsweetened plant-based milk (almond or oat milk, warmed)
• 4 large potatoes (russet or yellow, peeled and quartered)

For the lava sauce:

• 2 tbsp ketchup (optional but recommended for tangy sweetness)
• 1 cup unsweetened plant-based milk
• 1/2 cup cheddar-style vegan cheese shreds (I prefer Violife brand)
• 2 tbsp unbleached flour (for thickening the sauce)

For serving:

• 2 to 2.5 cups frozen peas and broccoli florets (thawed before serving)

Step 1: Cook and Mash the Potatoes

• 4 large potatoes
• 2 tbsp vegan butter
• 1/2 cup unsweetened plant-based milk
• pinch of salt

Place the peeled and quartered potatoes in a large pot and cover with cold water.

Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are fork-tender.

Drain thoroughly in a colander, then return to the pot.

Add the vegan butter and the 1/2 cup of warmed plant-based milk, then mash until you reach your desired consistency—I prefer mine slightly creamy with a few small lumps for texture.

Season with salt to taste and set aside.

Step 2: Create the Cheese ‘Lava’ Sauce

• 1 cup unsweetened plant-based milk
• 2 tbsp unbleached flour
• 1/2 cup cheddar-style vegan cheese shreds
• 2 tbsp ketchup

Heat the 1 cup of plant-based milk in a small saucepan over medium heat until steaming but not boiling.

In a small bowl, whisk the flour with 2 tablespoons of water until completely smooth with no lumps—this prevents the sauce from becoming grainy.

Slowly pour the flour mixture into the hot milk while whisking constantly to create a smooth, lump-free sauce.

Continue stirring for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.

Remove from heat and sprinkle in the vegan cheese shreds, stirring until completely melted and smooth.

I like to add the ketchup last, stirring it in gently to create those signature red streaks throughout the sauce without fully blending it—this keeps the visual drama of the ‘lava’ effect.

Step 3: Plate and Shape the Volcanoes

• mashed potatoes from Step 1
• 2 to 2.5 cups frozen peas and broccoli florets

Divide the mashed potatoes from Step 1 evenly among 4 serving plates.

Using the back of a spoon or an ice cream scoop, shape each mound of potatoes into a volcano shape by creating a well or indentation at the top—make the indentation deep enough to hold the sauce without it spilling over immediately.

Arrange the thawed peas and broccoli florets around the base of each potato volcano.

Step 4: Pour the ‘Lava’ and Serve

• cheese ‘lava’ sauce from Step 2

Spoon or carefully pour the warm cheese sauce from Step 2 into the indentation at the top of each potato volcano, allowing it to flow down the sides like lava.

Serve immediately while the sauce is warm and the potatoes are at their best.

Plant-Based Mashed Potatoes Volcano

Delicious Plant-Based Mashed Potatoes Volcano recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 4 servings

Calories 775 kcal

Ingredients

  

For the mashed potatoes:

• pinch of salt (to taste)
• 2 tbsp vegan butter (I use Miyoko's cultured vegan butter)
• 1/2 cup unsweetened plant-based milk (almond or oat milk, warmed)
• 4 large potatoes (russet or yellow, peeled and quartered)

For the lava sauce:

• 2 tbsp ketchup (optional but recommended for tangy sweetness)
• 1 cup unsweetened plant-based milk
• 1/2 cup cheddar-style vegan cheese shreds (I prefer Violife brand)
• 2 tbsp unbleached flour (for thickening the sauce)

For serving:

• 2 to 2.5 cups frozen peas and broccoli florets (thawed before serving)

Instructions

 

• Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are fork-tender. Drain thoroughly in a colander, then return to the pot. Add the vegan butter and the 1/2 cup of warmed plant-based milk, then mash until you reach your desired consistency—I prefer mine slightly creamy with a few small lumps for texture. Season with salt to taste and set aside.
• Heat the 1 cup of plant-based milk in a small saucepan over medium heat until steaming but not boiling. In a small bowl, whisk the flour with 2 tablespoons of water until completely smooth with no lumps—this prevents the sauce from becoming grainy. Slowly pour the flour mixture into the hot milk while whisking constantly to create a smooth, lump-free sauce. Continue stirring for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and sprinkle in the vegan cheese shreds, stirring until completely melted and smooth. I like to add the ketchup last, stirring it in gently to create those signature red streaks throughout the sauce without fully blending it—this keeps the visual drama of the 'lava' effect.
• Divide the mashed potatoes from Step 1 evenly among 4 serving plates. Using the back of a spoon or an ice cream scoop, shape each mound of potatoes into a volcano shape by creating a well or indentation at the top—make the indentation deep enough to hold the sauce without it spilling over immediately. Arrange the thawed peas and broccoli florets around the base of each potato volcano.
• Spoon or carefully pour the warm cheese sauce from Step 2 into the indentation at the top of each potato volcano, allowing it to flow down the sides like lava. Serve immediately while the sauce is warm and the potatoes are at their best.