Crock Pot Vegan Mashed Potatoes

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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!

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cut potatoes

Make sure to cut your potatoes uniformly so they are finished cooking at the same time.

Hand mashing potatoes

 I prefer a hand masher. It prevents the potatoes from getting too “gluey”.

Smooth and buttery vegan mashed potatoes

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.

vegan mashed potatoes

Ingredients

  1. 2 1/2 to 3 pounds red potatoes
  2. 24 ounces vegetable broth 
  3. 3 tablespoons vegan  butter
  4. 1/4 cup unsweetened non dairy  milk
  5. 1/4 cup vegetable broth reserved
  6. 1 teaspoon sea salt
  7. 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:
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
  1. Peel the potatoes and cut into large chunks.
  2. Place in a slow cooker.
  3. Pour the broth over the potatoes to cover.
  4. Cook on high for 2 hours.
  5. Drain the potatoes over a large bowl and save the broth.
  6. Put the potatoes back into the slow cooker and add the vegan butter and the ¼ cup reserved vegetable broth.
  7. Mix with a hand mixer.
  8. Add the non dairy milk with salt and pepper and mix.
  9. Serve or keep warm up to 2 hours.
  10. If you are keeping it warm - cover and turn to low.
  11. 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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