Crock Pot Vegan Mashed Potatoes
Author: Rochelle Stivers
Recipe type: side dish
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6 servings
- 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
- 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.
Recipe by Living Smart Granola at https://livingsmartgirl.com/crock-pot-vegan-mashed-potatoes/
3.5.3251