Slow Cooker Dairy Free Mashed Potatoes with garlic are made with a white bean puree and non-dairy milk for added fiber and an extra creamy texture. The easiest side dish for holidays, weeknight dinners, and more, these vegan mashed potatoes are the perfect crowd-pleasing dish!
Crowd-Pleasing Comfort Food
Okay, y’all, I’m going to take a second to brag here, because these dairy free mashed potatoes might be one of my best creations ever. A longtime family and fan favorite, these vegan mashed potatoes are the best combination of nutritious ingredients and rich flavors for a crowd-pleasing side dish perfect for weeknight dinners, holiday meals, and everything in between! After all, who doesn’t love a good comfort food recipe? From stuffing to broccoli and cheese casserole, and more, there’s always room on my table and in my belly!
However, for this vegan mashed potatoes recipe, I took traditional dairy free mashed potatoes and kicked them up a notch by including a white bean puree. Beans in potatoes?! Yep, you read that right! I know, it sounds strange, but hear me out, okay? I won’t let you down! Not only does the use of beans provide tons of added nutrients and fiber, but it also helps create the creamiest mashed potatoes ever without the use of any dairy. Sounds too good to be true, right? I promise they’re real, but you’ll have to taste them for yourself! Find everything you’ll need to know to create your new favorite side dish recipe with ease.
Ingredients for Dairy Free Mashed Potatoes
Of course, this recipe contains some staple mashed potato ingredients such as potatoes, seasonings, broth, and spices and is made vegan with a simple swap of dairy-free milk. However, what makes them truly unique is the inclusion of the white bean sage puree made with Cannellini beans!
Foodie Swap: White Northern beans can be used in place of Cannellini beans to achieve the same buttery taste!
Nutrition Tip: Did you know that white beans are considered to be pulses along with dried peas, lentils, and chickpeas meaning they’re high in fiber, protein, plant-based iron, and folate!
White Bean Sage Puree Ingredients & Benefits
Made of Cannellini beans, olive oil, vegetable broth, sage leaves, minced garlic, salt, and pepper, the bean puree is my secret weapon to create the creamiest dairy free mashed potatoes ever! Once blended, the puree can be used to replace butter in not only this recipe but any baked good such as cookies or bread, too!
Plus, it can be used to promote better gut health! The combination of white beans and potatoes that has been cooked and cooled is a great source of resistant starch or prebiotic fiber that helps feed the good bacteria in your gut. This means that this dish can help improve your gut flora which in turn improves your digestion and immune system!
Tips for the Best Dairy Free Mashed Potatoes
The full instructions for these vegan mashed potatoes can be found below, but we’re giving you a few pointers to ensure you get the tastiest and creamiest potatoes every single time! Watch how this recipe comes together below.
- Wash and Peel. Definitely make sure to remove any dirt particles from your potatoes by washing them. Then, peel the skin off before cooking to eliminate the chance of any chunks.
2. Mash Well. Make sure to mash and blend the potatoes until smooth using a food processor, hand blender, blender, or immersion blender.
Pro-Tip: For extra creamy mashed potatoes, use a blender to combine the potatoes and white bean puree into a smooth consistency.
3. Thin Out. If your mashed potatoes are too thick, thin them out a bit by adding 2-4 tablespoons more of broth or dairy milk.
Serving Suggestions
In all honesty, is there anything mashed potatoes don’t pair with? I’m pretty sure the answer is no, especially when they’re this good! However, if you’re looking for the perfect pairing, check out a few of our favorites below.
Preparation and Storage
For the best texture and flavor, I recommend serving this vegan mashed potatoes recipe right away! However, if you do have leftovers, store them covered in the fridge for 2-3 days.
Note: If your potatoes thicken in the fridge, stir in another dash of dairy free milk or broth, and heat them up in the microwave or oven!
Common Questions
For the best results, I recommend using golden or yellow potatoes! They have a slightly creamier taste and texture when compared to other potato varieties such as white Russet potatoes, red, or sweet potatoes.
Yes, the skin will add a bit more texture to this dish, but it’s a great way to add even more fiber!
An easy substitute for both regular dairy and dairy free milk is extra broth! Just keep in mind that the flavor of your mashed potatoes will be slightly altered.
Due to the fact that milk is used to add flavor and help create a creamy texture, I do not recommend using water to replace it in thes dairy free mashed potatoes.
Slow Cooker Dairy Free Mashed Potatoes (Vegan)
- Total Time: 3 hours 10 minutes
- Yield: 7 servings 1x
- Diet: Vegan
Description
Perfect for holiday meals and family dinners, these Slow Cooker Dairy Free Mashed Potatoes are so rich and creamy your guests will never believe they’re made with vegan ingredients!
Ingredients
- 2 1/2 to 3 pounds gold potatoes, peeled (about 5-6 medium potatoes)
- 1/2 cup vegetable broth
- 1/2 cup non dairy milk
- 1 teaspoon garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 cup shallot or yellow onion, sliced
- 2 sprigs of fresh herbs such as thyme or rosemary + extra for garnish
For the White Bean Sage Puree:
- 1 15 ounce can of organic Cannellini organic beans, drained and rinsed (Northern White Beans may be substituted).
- 4 Tablespoons of olive oil
- 1/4 cup vegetable broth
- 3 sage leaves, stems removed
- 1 teaspoon minced garlic (2 small garlic cloves)
- Salt to taste
- Pepper to taste
Instructions
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Wash and peel the potatoes. Place them in the slow cooker.
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Make the white bean puree by placing the beans, oil, broth, sage leaves (stems removed), oil, 2 small garlic cloves (peeled), salt, pepper, and oil in a blender or food processor.
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Blend the ingredients until a creamy texture is formed. Add the salt and pepper to taste.
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Add the broth, milk, garlic, sea salt, pepper, and shallot to the potatoes in the slow cooker. Mix all of the ingredients together.
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Pour the white bean puree on top of the potatoes, and place a few sprigs of herbs on top. Chop any remaining herbs into small pieces, and set them aside.
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Cover and cook the mixture for 3 hours on high or 5 hours on the low setting, making sure to stir the mixture halfway through cooking.
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Once the potatoes have cooked and softened, mash them in the crockpot using a potato masher. Then, use an immersion blender to blend until the potatoes are smooth and creamy.
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If the potatoes are too thick, add more oil or 2-4 Tablespoons of non dairy milk or non dairy cream to help thin them out.
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Remove the full herb sprigs, fold in the remaining chopped herb pieces, and add sea salt, garlic salt, and pepper to taste.
Notes
- For thinner or extra creamy mashed potatoes, add extra non milk or non dairy cream as needed.
- If you don’t have an immersion blender, you can continue to mash the beans and potatoes with a masher. Or, place the cooked mashed potatoes in a blender. If using a blender, add liquid, broth or non dairy milk (2-4 Tablespoons), and blend the ingredients until creamy.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 251
- Sugar: 3.4 g
- Sodium: 169.3 mg
- Fat: 9.1 g
- Saturated Fat: 1.3 g
- Carbohydrates: 37.7 g
- Fiber: 6.1 g
- Protein: 6.8 g
- Cholesterol: 0 mg
Keywords: slow cooker mashed potatoes, vegan mashed potatoes, white bean mashed potatoes, vegan side dish, dairy free, gluten free, holiday recipes
These dairy free mashed potatoes are a go-to of mine all year round and a staple during the holidays! If you make them, I would love it if you let me know in the comments below.
Cheers,
LC
