Vegan Slow Cooker Mashed Potatoes
Slow Cooker Mashed Potatoes makes life a little easier.
Servings 4 Servings
- 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