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Creamy mashed potatoes are in a green bowl with thyme sprinkled on top with a spring on the side.
4.89 from 34 votes

Vegan Slow Cooker Mashed Potatoes

The perfect side dish! Peeled chopped potatoes cooked in the slow cooker with tasty veggie broth mixed until creamy with vegan butter, milk, salt, and pepper.
Course Side Dish
Cuisine Potatoes, Slow Cooker, Vegan
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 Servings
Calories 110kcal
Author Ligia Lugo


  • 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


  • 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 freshly mashed potatoes.


Serving: 16Ounces | Calories: 110kcal | Carbohydrates: 2g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 767mg | Potassium: 165mg | Vitamin A: 65IU | Calcium: 26mg | Iron: 0.4mg