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A mound of no milk mashed potatoes on a round white plate topped with a square of butter and sprinkle of sliced green onions.
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No Milk Mashed Potatoes - Slow Cooker

Course Side Dish
Cuisine Asian
Keyword dairy free mashed potatoes, no milk mashed potatoes, slow cooker mashed potatoes
Prep Time 5 minutes
Cook Time 4 hours
Calories 484kcal
Author Agile Test Kitchen

Ingredients

  • 1 lb yukon gold potatoes or red potatoes
  • 1 tsp salt
  • 2 ea cloves garlic
  • 1 1/4 c vegetable stock or 1 tsp vegetable bouillon with 1 1/4 c water
  • 2 Tb grassfed butter or olive oil

Instructions

  • Put ingredients except butter in slow cooker. Cook on high for 4 hours or low for 6-8 hours. 
  • Add butter and mash with a fork or potato masher to desired consistency.  There is no need to drain the cooking liquid before mashing. Season with additional salt and pepper if desired. 

Notes

  1. Peel the potatoes if you wish, but you don't need to.
  2. Season the potatoes in the slow cooker with vegetable stock and salt.  Chicken stock is not a recommended substitute due to its stronger flavor. 
  3. Mash the potatoes in the slow cooker for easy clean up with a potato masher or a fork. 
  4. Mash in your choice of butter or olive oil for additional creaminess.  Add more than 2 Tb if desired. 
  5. You can leave the mashed potatoes in the slow cooker on the warm setting.  They will dry out though, so take care not to leave them in overnight. 

Nutrition

Calories: 484kcal | Carbohydrates: 61g | Protein: 12g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 3749mg | Potassium: 1873mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1335IU | Vitamin C: 51.7mg | Calcium: 136mg | Iron: 14.7mg