What are the best potatoes to use?

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.

Can I leave the skin on the potatoes?

Yes, the skin will add a bit more texture to this dish, but it’s a great way to add even more fiber!

What can I substitute for dairy free milk?

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.

Can I use water instead of dairy free milk?

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

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

Units Scale

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

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Instructions

Wash and peel the potatoes. Place them in the slow cooker.
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.
Blend the ingredients until a creamy texture is formed. Add the salt and pepper to taste.
Add the broth, milk, garlic, sea salt, pepper, and shallot to the potatoes in the slow cooker. Mix all of the ingredients together.
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.
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.
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.
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.
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