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mashed potatoes in white slow cooker

Dairy Free Mashed Potatoes

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Servings 4
Calories 323kcal



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


  • 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


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


Calories: 323kcal | Carbohydrates: 42g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 870mg | Potassium: 1043mg | Fiber: 6g | Sugar: 3g | Vitamin A: 539IU | Vitamin C: 45mg | Calcium: 52mg | Iron: 2mg