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Slow-Cooker Vegan Mashed Potatoes

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  • Prep 25 min
  • Total 4 hr 25 min
  • Servings 10
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What if we told you we had a way to make Thanksgiving prep even easier? What if we then told you it would make the vegans and non-vegans in your life beyond happy? Enter our creamy vegan mashed potatoes. The prep for this recipe is a snap, and your slow cooker handles the rest. Just set it and forget it, easy as that. In this Slow-Cooker Vegan Mashed Potatoes recipe, you get all the flavors of traditional mashed potatoes without the dairy. No matter if you’re bringing a dish over or you’re prepping the whole feast at home, our vegan mashed potatoes are sure to be a hit. If there's a vegan mashed potatoes recipe to include in the family cookbook, this is it.
By Betty Crocker Kitchens
Updated Aug 30, 2021
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Ingredients

  • 5 lb baking potatoes, peeled, cut into 1-inch pieces
  • 2 cups water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup vegan buttery spread, cut into tablespoons
  • 1 cup unsweetened almond milk, warmed

Steps

  • 1
    Spray 5-quart slow cooker with cooking spray. In slow cooker, place potatoes, water, garlic powder, onion powder, salt and pepper; stir to combine. Place vegan buttery spread evenly on top of mixture.
  • 2
    Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
  • 3
    Mash potatoes using potato masher, or beat with electric mixer on low speed until well blended. Do not overmix. Stir in almond milk.

Tips from the Betty Crocker Kitchens

  • tip 1
    Not a fan of almond milk? Soymilk makes a nice substitute in our vegan mashed potatoes recipe.
  • tip 2
    The warmed almond milk is added at the end of cooking to avoid separating. While the almond milk may be heated in the microwave or on the stovetop, it should only be brought to a gentle simmer; do not boil.
  • tip 3
    Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.

Nutrition

220 Calories, 9g Total Fat, 3g Protein, 31g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: About 1 Cup
Calories
220
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
360mg
15%
Potassium
580mg
16%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
9%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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