Easy Vegan Crockpot Mashed Potatoes with Garlic

Easy Vegan Crockpot Mashed Potatoes with Garlic

Course: meal prep, Side Dish

Cuisine: American

Diet: Vegan

Keyword: vegan crockpot mashed potatoes, vegan slow cooker mashed potatoes

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings:

Calories: 281kcal

Author: Cindy Rainey

Yes, you can make vegan mashed potatoes in the crockpot or slow cooker! My version of vegan mashed potatoes is made with red potatoes, garlic, and chives, vegan cream cheese, and plant-based milk. You'll cool all the ingredients together on high in the crockpot for 3 1/2- 4 hours, or until the red potatoes are fork tender before mashing. A great dairy-free side dish!

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Equipment

slow cooker

Ingredients

3 lbs red potatoes small
4 cloves garlic chopped
3 Tablespoons olive oil
1 teaspoon salt
1/3 cup water
4 ounces vegan cream cheese
1/2 cup plant milk unsweetened - see notes
2 teaspoons chives finely chopped

Instructions

Prepare the slow cooker by spritzing with cooking spray I use coconut oil spray.
Wash and examine the red potatoes. Cut off any blighted or strange parts. Cut larger potatoes in half if necessary so that the potatoes are close to the same size.
Chop the garlic and mince the chives.
All the prepared potatoes, chopped garlic, olive oil, salt, and water to the prepared slow cooker.
Put the cover on the slow cooker and cook on high for 3 ½- 4 hours. Check at 3 ½ hours to see if the potatoes are cooked through and fork-tender.
When the potatoes are cooked through, mash or beat the potatoes with a hand mixer right in the cooking pot. They will be a little lumpy which is desirable.
Add the cream cheese and fold in. Then add in the plant milk a little at a time until you have the desired consistency.
Stir in half of the chives leaving the other half to sprinkle on top.

Notes

I used a three-pound bag of small potatoes and cut the larger ones in half so that the potatoes were evenly sized. Don't use baby red potatoes. These will yield too much skin.
I used Kite-Hill Cream Cheese. Homemade vegan cream cheese made with tofu will not work well in this recipe.
Use an unsweetened plant milk and one that is not naturally sweet. Almond milk, even unsweetened sill has a sweet flavor. I used oat milk. Soy, pea protein, or cashew might work as well.
I used a 3 1/2 quart slow cooker which is the perfect size for this recipe. If you use a larger slow cooker then you could perhaps increase the amount of ingredients.

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