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    Home » Side Dish Recipes » Vegan Slow Cooker Mashed Potatoes

    Vegan Slow Cooker Mashed Potatoes

    Published: June 27, 2014. Last Updated: October 31, 2020 by: Ginny McMeans

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    Jump to Recipe -
    Creamy mashed potatoes are in a green bowl with thyme sprinkled on top.

    Vegan Slow Cooker Mashed Potatoes makes life a little easier. Red potatoes cook in a vegetable broth then a few more additions and voila - The Perfect side dish.

    Crock pot mashed potatoes are in a green bowl with thyme sprinkled on top.

    Crockpot Mashed Potatoes make life a little easier. You still have to peel the potatoes but what is great is that you can walk away and let the crock-pot do the cooking.

    For this recipe you use a nice milder potato, such as red potato, to make a side dish that is special.  The potatoes cook in a vegetable broth which adds lots of flavor.

    After a couple of hours, there is a little bit of preparation and then your special side dish is finished. Another nice thing is that the mashed potatoes can be held in the slow cooker for up to 2 hours.  

    That really does make life easier.

    Jump to:
    • 💭 Can you freeze mashed potatoes
    • 🥘 Ingredients
    • 🔪 Instructions
    • 📋 Recipe

    You could even go rustic and lightly mash the potatoes so that there are, kind of, small chunks. That is really good too.

    Slow Cooker Mashed Potatoes in a pale green pottery bowl over beige linen napkin.

    Our dinners are very much like multiple side dishes. It really is fun this way - sort of like ordering appetizers for your dinner in restaurants.

    In fact, that has become a thing with me. Well, wait. I need to back up a bit.

    We really don't go out to dinner too often. Like never. That's what I get for actually liking to cook!

    When we eat out it is always for lunch when we go to the 'big city' and have a shopping day. So, I order appetizers for lunch.

    Slow Cooker Mashed Potatoes and an overhead view in a crockpot with peeled red potatoes waiting to have other ingredients added.

    You may ask what is another side dish/appetizer that would go well with these potatoes? My list is long but one is fresh on my mind because I just put it on the blog last week.

    It's these Crescent Roll Pesto Appetizers. What a great match. Check them out and they are super easy to make.

    Healthy Crescent Roll Pesto Appetizers are standing up ton end in a wide mouth clear drinking glass. A stack of the remaining finger food are on a cutting board behind.

    💭 Can you freeze mashed potatoes

    • Yes! I've done it often.
    • IF FREEZING:
    • Pack into a rigid sided freezer-safe container and lid. Freeze up to 4 months.
    • TO PREPARE AFTER FREEZING:
    • Put in the fridge the day before serving. After defrosting the liquid may separate somewhat but that is no big deal. Non-dairy milk tends to do this more than dairy milk.
    • Just remix and heat. Heat in a microwave on high, stirring about every 2 minutes until heated through. Serve up and it will be delicious!
    • Just like it was freshly made.
    Slow Cooker Mashed Potatoes at an overhead view of a pale green pottery bowl full of soft creamy mashed potatoes.

    🥘 Ingredients

    • Red potatoes - have thin skin and are creamier when cooked. You could also substitute Yukon gold potatoes.
    • Vegetable broth - adds flavorful liquid for the potatoes.
    • Dairy-free butter - adds a buttery flavor.
    • Dairy-free milk - adds flavor and necessary liquid.
    • Salt - is the perfect understated seasoning.
    • Black pepper - adds a bit of contrasting spicy flavor.

    🔪 Instructions

    • 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 soy milk and salt and pepper and mix again.
    • 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 reserved broth and mix well.
    • You can hold mashed potatoes in the refrigerator for 3 days and they can be heated in the microwave.
    • Heat and stir and heat and stir etc. until hot all the way through. They taste just like they were freshly made.

    With these mashed potatoes I would probably serve a big green salad full of goodies, baked mushrooms stuffed with lentils, and then a simple veggie like carrots or peas.

    Plenty of food, lots of nourishment, a big variety, and good eating.

    As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. Read my disclosure policy here.

    If you take a photo of your vegan slow cooker mashed potatoes I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

    Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

    📋 Recipe

    Creamy mashed potatoes are in a green bowl with thyme sprinkled on top with a spring on the side.

    Vegan Slow Cooker Mashed Potatoes

    Ginny McMeans
    Slow Cooker Mashed Potatoes makes life a little easier.
    5 from 8 votes
    Print Save Saved
    Prep Time 20 mins
    Cook Time 2 hrs
    Total Time 2 hrs 20 mins
    Course Side Dish
    Cuisine Potatoes, Slow Cooker, Vegan
    Servings 4 Servings
    Calories 110 kcal

    Ingredients
      

    • 2 ½ to 3 pounds red potatoes
    • 24 ounces vegetable broth low sodium if you'd like to watch your intake
    • 3 tablespoons dairy free butter
    • ¼ cup dairy free milk
    • ¼ cup vegetable broth reserved
    • 1 teaspoon sea salt
    • ¼ teaspoon black pepper

    Instructions
     

    • 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 soy milk and salt and pepper and mix again.
    • 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 reserved broth and mix well.

    Notes

    You can hold mashed potatoes in the refrigerator for 3 days and they can be heated in the microwave.
    Heat and stir and heat and stir etc. until hot all the way through. They taste just like freshly mashed potatoes.

    Nutrition

    Serving: 16OuncesCalories: 110kcalCarbohydrates: 2gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 767mgPotassium: 165mgVitamin A: 65IUCalcium: 26mgIron: 0.4mg
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      Recipe Rating




    1. Krista

      November 07, 2016 at 11:59 am

      Do you have to use soy milk in this recipe or can you use other non dairy milk? I try to keep my diet as soy free as possible

    2. Ginny McMeans

      November 07, 2016 at 5:05 pm

      You can use other dairy free milks Krista. It won't make any difference just so it's unsweetened.

    3. Angela

      November 28, 2016 at 9:05 am

      Is it really only 1 oz of vegetable broth? What is the "24" referring to at the end of the line? The directions say to pour the broth over the potatoes to cover, which 1 oz won't do. Please clarify. I am about to buy my first crock pot and want to make sure I have vegetarian recipes on hand to use with it! Thanks!

    4. Ginny McMeans

      November 28, 2016 at 3:38 pm

      I am so sorry Angela. I had new 'recipe cards' put on my blog and it mixed the ingredients up a bit. It is One 24 ounce box of vegetable broth.

    5. lisa

      December 19, 2017 at 9:10 am

      5 stars
      This is the only time of year when mashed potatoes are "allowed" in our house. I can't wait to try yours.

    6. Vicky @ Avocado Pesto

      December 19, 2017 at 9:11 am

      5 stars
      Never thought to make mashed potatoes in the slow cooker but it sounds like it does make things easier!

    7. Jacqueline Meldrum

      December 19, 2017 at 9:17 am

      5 stars
      I never would have thought of making them in the slow cooker, but I bet they taste great with that added stock. I could dip into that bowl happily right now!

    8. Traci

      December 19, 2017 at 9:25 am

      Ginny, great idea...I'm always up for hands-free cooking while doing other tasks. I bet these are scrumptious!

    9. Katie D

      December 19, 2017 at 9:43 am

      I love anything made in the slow cooker! I've done breakfast potatoes but never mashed. Making it this way could definitely bring some Christmas day kitchen relief!

    10. Alexandria Phillips

      August 26, 2018 at 3:04 pm

      5 stars
      This is my new go to mashed potato recipe!!! These are amazing!

    11. Ginny McMeans

      August 26, 2018 at 4:03 pm

      Fantastic Alexandria! Thank you so much for taking a chance on me. I love them too 🙂

    12. Balita Valentine

      November 25, 2019 at 5:30 pm

      Can you use vegan chicken broth vs vegetable, also can the red skin be left on

    13. Ginny McMeans

      November 25, 2019 at 9:28 pm

      Sure, Balita! Vegan chicken broth will taste great. The skin will separate from the red potatoes, mostly, so there will be pieces of it in the mashed potatoes but it would taste great. You could call it rustic mashed potatoes which would be fun.

    14. Robyn

      November 27, 2019 at 6:32 am

      Hi! Will they still be creamy if I use russet potatoes? I have those on hand!
      Thanks so much!

    15. Ginny McMeans

      November 27, 2019 at 8:11 am

      Yes Robyn! I have used russets too. A hand mixer or stand mixer will help make them creamy too.

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