Slow Cooker Mashed Potatoes (Dairy free tested!)
 
 
Makes enough for 8-10 servings
Author:
Ingredients
  • 5 pounds russet potatoes, or potatoes of choice, peeled
  • 3 garlic cloves, peeled and finely minced (optional)
  • 1½ cups broth of choice (such as Hearth broth, or chicken broth)
  • Salt and Pepper
  • ½ cup melted butter or ⅓ cup mild olive oil (plus extra for oiling slow cooker)
  • ½ cup canned full fat coconut milk, homemade almond milk (see above), or whole milk, cream
  • Extra milk or broth for thinning down as needed.
Instructions
  1. Oil the sides of the slow cooker. Cube the potatoes into ½- 1 inch pieces (uniformly). Place in slow cooker, and add the garlic cloves, if using, and the broth of choice. Salt with about 1 teaspoon unrefined salt, and a generous sprinkle of pepper.
  2. Cover, and put slow cooker on low, and cook for 3-4 hours, or until the potatoes are soft.
  3. If there are any potatoes on the side that browned at all, you can remove with a spoon, if desired, for a very smooth texture. Using a potato masher, mash the potatoes to desired texture (smooth or slightly chunky).
  4. Heat the butter and liquid of choice, and mix thoroughly into the mashed potatoes. If you want them thinned out at all, simply add more to taste/texture desired.
  5. Now keep the potatoes on "keep warm". I tested this for about 3½ hours on "keep warm". The texture near the end of that time started to get a little dry, so I would recommend adding a little more hot liquid before serving if you do. It also will start to turn a little less white as time goes on, so personally, I plan on keeping on "warm" just until serving, but not keeping it on warm for hours.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/2014/11/slow-cooker-mashed-potatoes-dairy-free-tested.html