Slow Cooker Vegan Mashed Potatoes
Set it and forget it - these Slow Cooker Vegan Mashed Potatoes are the perfect make ahead holiday side dish. Garlic, herbs and non-dairy cream!
Ingredients
- 3 pounds baby dutch potatoes* quartered
- 1.5 cups non-dairy milk unsweetened
- 1.5 cups non-dairy creamer** unsweetened
- 8 cloves garlic peeled and smashed
- 5 sprigs fresh thyme plus more for serving
- 5 sage leaves
- salt & pepper to taste
- 4 ounces vegan cream cheese
- 2 tablespoons vegan butter plus more for serving
Instructions
- Add the potatoes, non-dairy milk, non-dairy creamer, garlic, thyme and sage to the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours. You want the potatoes to be fork tender.
- Discard the sage and thyme. Drain the potatoes - being sure to reserve the milk/cream. Place the potatoes back in the slow cooker with the vegan cream cheese, vegan butter, 1 cup of the reserved milk and a pinch of salt and pepper. Mash with a potato masher, adding more of the reserved milk until your desired consistency is reached. Taste and add more salt & pepper as needed. Cover and keep the potatoes on warm until ready to serve.
- Serve with vegan butter and fresh thyme.
Notes
*You can peel the potatoes or leave the skin on.
**I get my non-dairy creamer in the coffee creamer section. If you can't find it, just sub with more non-dairy milk.
Recipe inspired by Half Baked Harvest.
Calories: 372kcal, Carbohydrates: 52g, Protein: 8g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Sodium: 195mg, Potassium: 1175mg, Fiber: 7g, Sugar: 11g, Iron: 3mg
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