Crock Pot Vegan Mashed Potatoes

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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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

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:)

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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:  20 mins

Cook time:  2 hours

Total time:  2 hours 20 mins

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.

3.5.3251