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These Whole30 Crockpot mashed potatoes are so easy and creamy. Lactose-free and with a vegan or dairy-free option, these Whole30 Crockpot mashed potatoes are absolutely perfect for any Whole30 Thanksgiving or vegan Thanksgiving table, since they cook while you work on the rest of dinner! Rich and garlicky, these Whole30 Crockpot mashed potatoes will totally become a Whole30 Thanksgiving or vegan Thanksgiving tradition. So easy with a Crockpot!
I’m all about streamlining Thanksgiving.
Each year, I have flashbacks to those last moments before dinner is served, shuffling hot casserole dishes in and out of ovens, trying to perfectly time when the green bean casserole needs to go back in with the fried onions on top with when the pie needs to start baking and when the turkey comes out so we can start making gravy.
It’s a little bit stressful, right?
And so I endeavored to nail down the schedule, creating a written timeline that makes it easier to know what needs what and what. I included it all in my free ebook, The Complete and Total Guide to Thanksgiving, which you get just for being my best fri–er, subscriber. And also best friend because, love you.
And I’ve used the timeline each year I’ve hosted for as long as I can remember. But this year I’ve streamlined things even further: I’m making my Crockpot and Instant Pot work for their keep.
I already shared my Whole30 Instant Pot mashed potatoes, which are insanely rich and garlicky and herbaceous and delicious, and they couldn’t be easier. Or, well, so I thought.
Why You’ll Love This Recipe
These Whole30 Crockpot mashed potatoes are made entirely in the Crockpot while you do other stuff like… run a Turkey Trot or watch the Macy’s Day Parade or drink cinnamon apple cider mimosas. You know, important stuff, unlike monitoring the steaming of potatoes.
They’re made from start to finish in the slow cooker, beginning by dumping peeled and diced potatoes in the pot with a bit of almond milk, letting the potatoes cook until tender, then mashing them with some warm coconut milk, almond milk, and ghee or vegan butter. Aside from whisking some potato flakes into hot water, which… I mean, you do you, but it just can’t get easier.
And if you’re hosting a small Whole30 Thanksgiving dinner, they’d be perfect alongside my Whole30 Instant Pot turkey breast and gravy! Just think… the Crockpot and Instant Pot working side by side for you to have a chill ass Thanksgiving. That’s love right there.
Whole30 Crockpot Mashed Potatoes (Vegan)
Equipment
- Crockpot (or similar slow cooker)
- Spray oil for Crockpot
Ingredients
- 5 pounds Russet potatoes peeled and chopped into even, 1" cubes
- 3-4 cloves garlic peeled and smashed
- 2 ½ cups unsweetened almond milk divided
- 2 teaspoons sea salt plus more to taste
- 1 tablespoon freshly cracked black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 cup full-fat coconut milk from a can
- ½ cup ghee or vegan butter for vegan option
- 1 fresh chopped parsley for garnish, optional
Instructions
- Lightly spray the slow cooker insert with spray coconut oil, then transfer potatoes to slow cooker. Add smashed garlic, then stir in 2 cups almond milk, 2 teaspoons salt, and plenty of freshly cracked black pepper.
- Cover with lid and cook 4-5 hours on High, until potatoes are completely tender, then turn the heat to Warm.
- Remove garlic cloves if you don’t want the potatoes to be super garlicky, then sprinkle garlic and onion powders over potatoes. Mash with a potato masher until the potatoes are as smooth as you want, or you can use a handheld mixer.
- In a small saucepan or skillet, heat remaining ½ cup almond milk and 1 cup coconut milk with ½ cup ghee. When heated through, begin pouring into mashed potatoes, in ¼ cup increments, stirring then allowing the potatoes time to absorb. They will seem too liquid at first, but the potatoes will soak up all the creamy richness! Add coconut milk-ghee mixture to taste, then add more salt, if desired.
- To keep warm, keep in the slow cooker on Warm setting up to 4 hours. Keep any extra coconut milk-ghee mixture if you have it, and add a little in to mashed potatoes to keep moist, if they dry out at all. Garnish with fresh chopped parsley and serve warm.
Video
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Is there a way to make this without the almond milk (due to the additives) and the ghee (due to the dairy)?
Hi there! You could try oat milk, or look for a pure almond milk that does not have additives! The alternatives for ghee would be any vegan butter. I hope this helps!
Hi, would this taste good olive oil instead of ghee @ 1:1 ratio?
We didn’t test it that way so I can’t say for sure. Let us know if you try it!
Looking to make this recipe tomorrow. Is there a substitute for Almond milk? Need Whole30 and allergic to Almonds. Thank hou!
You could try it with unsweetened coconut milk! We didn’t test that swap, though, so can’t say for sure how it would turn out. Let us know if you try it!
This sound delicious, but does it really take 5 lbs of potatoes to make a side dish offering for 2 people?
Oops, no! Sorry about that typo! This recipe yields approximately 12 servings, not 2!
These look delicious! Is a serving really almost 1600 calories?
Those numbers are for the entire recipe. 🙂
Wonderful, thank you!
You’re welcome!