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?
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.
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Vegan butter will add that rich flavor
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Almond milk cream cheese will add the creaminess
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Chicken broth will round it out for even more flavor and moisture to ensure you don’t have dry potatoes.
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I used baby gold and red potatoes which will have a creamer and starchier texture
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For more traditional mashed potatoes you may want to use russet potatoes and adjust ingredients as needed for texture desired
Preparation Notes:
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Making mashed potatoes in the slow cooker is just about the easiest way to make them
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Simply add the whole baby potatoes or halved or quartered larger potatoes to the slow cooker and cover with water
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Let cook on high or low until tender
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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
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Drain the water and mash while adding remaining ingredients
Recipe Notes:
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In general I plan around ½ of raw potatoes per person when planning how many mashed potatoes to cook
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This may be a little more than you need depending on how you serve them
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
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
Dairy Free Mashed Potatoes
Equipment
- 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
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
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