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    Home » Recipes » Slow Cooker Recipes » Side Dish Recipes » Dairy Free Mashed Potatoes

    Published: Mar 9, 2020 · Modified: Mar 22, 2021 by Jennifer · This post may contain affiliate links

    Dairy Free Mashed Potatoes

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    We all know that using your slow cooker to make mashed potatoes is genius, but did you know that you can also make dairy free mashed potatoes that are just as amazing as the regular version?mashed potatoes in white slow cooker

    If someone you are cooking for can’t or doesn’t want to consume dairy, does that mean no mashed potatoes for them? Not anymore!
    I’ve created a delicious, creamy, tastes like the regular (actually even better than the regular) dairy free mashed potatoes! These mashed potatoes can be your new go to for holiday dinners, family meals or just any time you get the craving.
    You can choose skin on or skin off depending on what you are serving with them but either way they are simple and easy to make using your slow cooker.

    Ingredient Notes:

    To create the creaminess of mashed potatoes without the dairy, you need a couple of delicious options.
    • Vegan butter will add that rich flavor
    • Almond milk cream cheese will add the creaminess
    • Chicken broth will round it out for even more flavor and moisture to ensure you don’t have dry potatoes.

    bag of baby potatoes

    • I used baby gold and red potatoes which will have a creamer and starchier texture
    • For more traditional mashed potatoes you may want to use russet potatoes and adjust ingredients as needed for texture desired

    whole baby potatoes in slow cooker

    Preparation Notes:

    • Making mashed potatoes in the slow cooker is just about the easiest way to make them
    • Simply add the whole baby potatoes or halved or quartered larger potatoes to the slow cooker and cover with water

    adding water to baby potatoes in slow cooker

    • Let cook on high or low until tender
    • You can keep them on warm for awhile if need be, mine sat on warm for about 2 hours after cooking until I was ready to mash them
    • Drain the water and mash while adding remaining ingredients

    scooping a spoonful of mashed potatoes out of slow cooker

    Recipe Notes:

    • In general I plan around ½ of raw potatoes per person when planning how many mashed potatoes to cook
    • This may be a little more than you need depending on how you serve them

    mashed potatoes next to meatballs on plate

    Related Recipes:

    For the regular version you could try:
    Slow Cooker Mashed Potatoes (with regular cream)
    Slow Cooker Cheesy Mashed Potatoes (with dairy)
    You can serve mashed potatoes with:
    Slow Cooker Gluten Free Meatballs
    Slow Cooker Roast Beef
    Slow Cooker Mississippi Pot Roast
    Slow Cooker Herb Crusted Pork Roast

    How to store leftovers:

    • Let cool completely then store in air tight containers in fridge up to 3 days
    • I love using Souper Cubes for storing leftovers in perfect portions
    mashed potatoes in white slow cooker

    Dairy Free Mashed Potatoes

    Jennifer Draper
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    Prep Time 15 mins
    Cook Time 3 hrs
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 323 kcal

    Equipment

    • Hand Mixer
    • 5 quart slow cooker

    Ingredients
      

    • 2 pounds baby potatoes
    • ¼ cup plant based butter
    • 4 oz almond milk cream cheese
    • ½ cup chicken broth
    • 1 teaspoon salt

    Instructions
     

    • Scrub potatoes clean and cut in halves or fourths if larger or leave whole if small
    • Add to slow cooker and add enough water to cover
    • Cook on high for 2-3 hours or low for 4-6 until potatoes are fork tender
    • Drain water and return to slow cooker or to a large bowl
    • Add butter, cream cheese, broth and salt and mix with a hand mixer or potato masher until smooth

    Notes

    I used baby gold and red potatoes which will have a creamer and starchier texture
    For more traditional mashed potatoes you may want to use russet potatoes and adjust ingredients as needed for texture desired
    Plan around ½ of raw potatoes per person when planning how many mashed potatoes to cook
    Leftovers should be cooled completely and then can be stored in airtight containers in fridge up to 3 days or freezer up to 3 months

    Nutrition

    Calories: 323kcalCarbohydrates: 42gProtein: 7gFat: 15gSaturated Fat: 2gSodium: 870mgPotassium: 1043mgFiber: 6gSugar: 3gVitamin A: 539IUVitamin C: 45mgCalcium: 52mgIron: 2mg
    Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
    Important nutritional disclaimer
    « Slow Cooker Coconut Chicken Curry
    Gluten Free Meatballs »
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