Name: Whole30 Crockpot Mashed Potatoes (Vegan)
Prep time: 10 min
Cook time: 250 min
Total time: 260 min
Yield: 2 people
Ingredients: 5 pounds Russet potatoes (peeled and diced); 3 to 4 cloves garlic (peeled and smashed, optional); 2 teaspoons sea salt (plus more to taste); 1 tbsp freshly cracked black pepper; 2 1/2 cups unsweetened almond milk (divided); 2 teaspoons onion powder; 2 teaspoons garlic powder; 1 cup full-fat coconut milk (from a can); 1/2 cup ghee (or vegan butter for vegan option); 1 piece fresh chopped parsley (for garnish, optional)

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 [<– affiliate link!]

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.

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.

To make these Whole30 Crockpot mashed potatoes, I used…

How to make Whole30 Crockpot mashed potatoes:

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.

Whole30 Crockpot Mashed Potatoes (Vegan)

Course Side Dish

Cuisine American

Keyword crockpot, mashed potato, vegan, whole30

Prep Time 10 minutes

Cook Time 4 hours 10 minutes

Total Time 4 hours 20 minutes

Servings 2 people

Calories 1588 kcal

Author Cheryl Malik

Ingredients

5 pounds Russet potatoes peeled and diced
3 to 4 cloves garlic peeled and smashed, optional
2 teaspoons sea salt plus more to taste
1 tbsp freshly cracked black pepper
2 1/2 cups unsweetened almond milk divided
2 teaspoons onion powder
2 teaspoons garlic powder
1 cup full-fat coconut milk from a can
1/2 cup ghee or vegan butter for vegan option
1 piece fresh chopped parsley for garnish, optional

Instructions

Peel and chop the potatoes into even pieces, about 1" cubes. Lightly spray the slow cooker insert with spray coconut oil, then transfer potatoes to slow cooker. Top with smashed garlic cloves and place on top of potatoes. Stir in 2 cups almond milk, 2 teaspoons salt, and plenty of freshly cracked black pepper.
Cook 4-5 hours on High until the 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 1/2 cup almond milk and 1 cup coconut milk with 1/2 cup ghee. When heated through, begin pouring into mashed potatoes, about 1/4 at a time, 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.