Since the holidays are coming up I thought I would do some side dishes that will give your oven a little R&R. I know in my house I need as much done out of the oven as possible. So I give you crock pot vegan mashed potatoes!
Make sure to cut your potatoes uniformly so they are finished cooking at the same time.
I prefer a hand masher. It prevents the potatoes from getting too “gluey”.
The most perfect buttery vegan mashed potatoes. This simple , yet delicious side dish belongs on your holiday table. People will be shocked when you tell them it’s vegan.
Ingredients
- 2 1/2 to 3 pounds red potatoes
- 24 ounces vegetable broth
- 3 tablespoons vegan butter
- 1/4 cup unsweetened non dairy milk
- 1/4 cup vegetable broth reserved
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Directions
- Peel the potatoes and cut into large chunks.
- Place in a slow cooker.
- Pour the broth over the potatoes to cover.
- Cook on high for 2 hours.
- Drain the potatoes over a large bowl and save the broth.
- Put the potatoes back into the slow cooker and add the vegan butter and the 1/4 cup reserved vegetable broth.
- Mix with a hand mixer.
- Add the non dairy milk with salt and pepper and mix.
- Serve or keep warm up to 2 hours.
- If you are keeping it warm – cover and turn to low.
- When ready to serve – stir and if it seems like it has thickened add some more of the broth and mix.
Another wonderful potato dish for the family! Perfect for kids:)
Crock Pot Vegan Mashed Potatoes
Buttery vegan mashed potatoes made in a slow cooker
Author: Rochelle Stivers
Cuisine: American
Recipe type: side dish
Serves: 6 servings
Prep time:
Cook time:
Total time:
Ingredients
- 2½ to 3 pounds red potatoes
- 24 ounces vegetable broth
- 3 tablespoons vegan butter
- ¼ cup unsweetened non dairy milk
- ¼ cup vegetable broth reserved
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Peel the potatoes and cut into large chunks.
- Place in a slow cooker.
- Pour the broth over the potatoes to cover.
- Cook on high for 2 hours.
- Drain the potatoes over a large bowl and save the broth.
- Put the potatoes back into the slow cooker and add the vegan butter and the ¼ cup reserved vegetable broth.
- Mix with a hand mixer.
- Add the non dairy milk with salt and pepper and mix.
- Serve or keep warm up to 2 hours.
- If you are keeping it warm - cover and turn to low.
- When ready to serve - stir and if it seems like it has thickened add some more of the broth and mix.
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