Loaded Vegetarian Mashed Potatoes

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Elevate your mashed potatoes this holiday!

Today we are sharing this simple + delicious recipe that will take your holiday side dish game to the next level! With the help of H-E-B we created these Loaded Vegetarian Mashed Potatoes, that are sure to be a crowd pleaser at your holiday dinner.

Check out the video below to see Camila make this dish step-by-step.


WOT we love about this recipe: We used plant-based sausage for this recipe and it is absolutely delicious in this dish.

This dish is loaded with ingredients and has different textures so be careful not to over mash!

Loaded Vegetarian Mashed Potatoes

Servings 8


  • 4 lbs russet potatoes (approx. 6 large potatoes)
  • 2 tbsp olive oil
  • 5 celery ribs, diced
  • 2 small onions, finely chopped
  • 3 tbsp butter, softened 
  • ½ cup milk
  • 1 tsp kosher salt 
  • ½ tsp ground black pepper 
  • ½ cup HEB Vegetable Stock, or Chicken Broth if you prefer
  • 1 tsp Poultry Seasoning 
  • 12-16 oz Plant Based Savory Sausage 


  • Peel, cut in half, and place potatoes in a large pot of water. Bring to a slow boil and cook until the potato pieces are very fork-tender.
  • While the potatoes are cooking, heat olive oil over medium heat in a large pan and add the diced onion. Cook for 5 minutes or until translucent. Add the finely chopped celery and cook for 6-8 minutes or until the celery is tender. Remove from onions and celery from the pan and set aside.
  • In the same pan and over medium heat, add the breakfast sausage meat (no casing) to the pan, and using two forks, break apart the sausage meat into small pieces while cooking. Cook through until meat is lightly browned. Using a slotted spoon, remove the cooked sausage meat and set aside.
  • Preheat oven to 350 degrees F.
  • Drain the potatoes, then mash them with the butter, milk, and 1 teaspoon of salt. If you like a creamier consistency, add more milk, a little splash at a time.
  • In a large mixing bowl, add the mashed potatoes, cooked sausage, and cooked onion and celery mixture. Add the ground black pepper and mix well to combine. Taste the mixture and adjust the seasoning if needed. Place potato mixture into a baking dish and cover.
  • Place the covered baking dish into the oven. *If the mixture looks dry, add a little more broth and stir to combine.
  • Bake covered in the oven for 45 minutes. If you like a crust on the top, remove the cover and bake for another 15 minutes.
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This recipe was inspired by Women of Today community member MaryBeth Clements’ Potato Stuffing! It was so delicious that Camila decided to make a vegetarian version, now the Loaded Vegetarian Mashed Potatoes you see here. MaryBeth’s Potato stuffing is special because it was a dish her dad loved making for their family every Thanksgiving.



Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook! 


Recipe Sponsored by H-E-B

by Camila Alves McConaughey