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Recipe: Vegan Slow Cooker Mashed Potatoes

by: Elizabeth Toy

With just 2 days before Thanksgiving, I’m still trying to figure out the order of dishes to cook, how many pies is enough (if there is such a thing), and… how am I going to mash all those potatoes without getting too tired to do anything else?

Oh, do you have that problem, too? Well, you’re in luck! Because Kitchen Treaty developed this awesome Vegan Slow Cooker Mashed Potatoes with Garlic and Chives recipe that makes mashed potatoes so much easier.  Traditionally, I’d boil the potatoes and take the time and elbow grease to mash and mix in seasonings, but what makes this recipe so great is that it’s all made in a slow cooker!

Love using the slow cooker? Try this easy and delicious Crockpot lentil soup.




Make it the night before or even on Thanksgiving Day. The best part is you simply prep it and forget it until it’s time to serve. Not to mention, slow cookers use such low heat that the potatoes will practically mash themselves when dinnertime rolls around.

What else can you make ahead? Check out my Simple Vegan Dressing recipe.

vegan-mash

Vegan Slow Cooker Mashed Potatoes with Garlic and Chives

INGREDIENTS

  • 10 medium cloves garlic, separated from the bulb and peeled
  • 3 pounds red potatoes, scrubbed and cut into 2-inch pieces*
  • 2 tablespoons olive oil + more for serving if desired
  • 1/2 teaspoon salt + additional salt & freshly ground black pepper to taste
  • 1/3 cup vegetable broth
  • 1/3 – 3/4 cup Silk Unsweetened Original Almondmilk (or unsweetened soymilk)
  • 2 tablespoons chopped fresh chives + more for topping
  • Vegan buttery spread for topping (optional)

INSTRUCTIONS

  1. Place garlic at the bottom of the slow cooker. Add potatoes. Drizzle with olive oil and sprinkle on the salt. Pour the vegetable broth over the top.
  2. Cook on high 3 – 4 hours or low 8 hours, until the potatoes and garlic are tender.
  3. Use a potato masher or a hand mixer to mash the potatoes. A food processor or stand mixer can overmix the potatoes, giving them a starchy consistency. Mash the potatoes a bit, then pour in 1/3 cup of the almond milk. Continue mashing/mixing, adding additional almond milk until the potatoes are your desired consistency and mix in the chives.
  4. Taste and add additional salt and some pepper, if desired, to taste.
  5. Scoop into a bowl and top with more fresh snipped chives and a pat of vegan buttery spread, if desired.

*If you prefer smoother mashed potatoes, you can peel your potatoes. I like the bits of red potato skin in mine, so I leave the skin on.

Slow cookers can vary, so you may want to make sure you’re home the first time you make these. Once the potatoes and garlic are fork-tender, you’ll want to mash them. Overcooking can affect the consistency.




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Do you have any tips to save time (or energy) for holiday meals?  Do tell!

Photo Source: Kitchen Treaty

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