Dairy-Free Slow Cooker Vegan Mashed Potatoes
Creamy, fluffy mashed potatoes made entirely in your slow cooker without any dairy. The long, gentle cooking process creates incredibly tender potatoes that mash beautifully, while garlic and onion powder add savory depth. Warmed almond milk and vegan buttery spread create the perfect creamy texture. Ideal for holiday gatherings, potlucks, or when you want hands-off comfort food that frees up stovetop space. This version delivers classic mashed potato satisfaction while being completely plant-based.
Ingredients
- 5 lb baking potatoes, peeled, cut into 1-inch piecesYukon Gold potatoes1:1neutral
creamier texture
- 2 cups water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup vegan buttery spread, cut into tablespoonsregular butter1:1vegetarian
adds dairy
- 1 cup unsweetened almond milk, warmedregular milk1:1vegetarian
adds dairy
Instructions
- 1
Spray 5-quart slow cooker with cooking spray
- 2
Place potatoes, water, garlic powder, onion powder, salt and pepper in slow cooker and stir to combine
- 3
Place vegan buttery spread evenly on top of mixture
- 4
Cover and cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender
- 5
Mash potatoes using potato masher or beat with electric mixer on low speed until well blended
- 6
Stir in almond milk
Tips
Don't overmix the potatoes to avoid gluey texture - stop as soon as they're smooth
Warm the almond milk before adding to help maintain the temperature and create better texture
Cut potatoes into uniform pieces for even cooking
Good to Know
refrigerate up to 3 days in airtight container
can be made 1 day ahead and reheated with extra almond milk
serve immediately while hot, or keep warm in slow cooker on low
Common Mistakes
don't overmix to avoid gluey texture
cut potatoes uniformly to avoid uneven cooking
warm almond milk before adding to maintain temperature
Substitutions
Dairy-Free Swaps
General Alternatives
adds dairy
adds dairy
FAQ
Can I use regular potatoes instead of baking potatoes?
Baking potatoes work best due to their high starch content, but Yukon Gold can work for a creamier texture. Avoid waxy red potatoes as they don't mash well.
How long will these keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat gently with a splash of almond milk to restore creaminess.
Can I make these ahead for a party?
Yes, make up to 1 day ahead and refrigerate. Reheat in slow cooker on low with extra almond milk, stirring occasionally until heated through.