Vegan Slow Cooker Mashed Potatoes with Garlic & Chives
The easy peasy slow cooker mashed potatoes we all know and love - but this time, they're dairy-free!
Ingredients
10medium cloves garlicseparated from the bulb and peeled
3poundsred potatoesscrubbed and cut into 2-inch pieces*
2tablespoonsolive oil + more for serving if desired
1/2teaspoonsalt + additional salt & freshly ground black pepper to taste
1/3cupvegetable broth
1/3 - 3/4cupSilk Unsweetened Original Almondmilk
2tablespoonschopped fresh chives + more for topping
Vegan buttery spread for toppingoptional
Equipment:
3-quartor larger slow cooker
Instructions
Place garlic at the bottom of the slow cooker. Add potatoes. Drizzle with olive oil and sprinkle on the salt. Pout the vegetable broth over the top.
Cook on high 3 - 4 hours or low 8 hours, until the potatoes and garlic are tender.
Mash the potatoes! You can either use a potato masher or a hand mixer. I don't recommend a food processor or stand mixer because they can overmix the potatoes and give them a starchy consistency. Mash the potatoes a bit, then pour in 1/3 cup of the almond milk. Continue mashing/mixing, adding additional almond milk until the potatoes are your desired consistency. Mix in the chives.
Taste and add additional salt and some pepper, if desired, to taste.
Scoop into a bowl and top with more fresh snipped chives and a pat of vegan buttery spread, if desired.