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.
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. Garnish with fresh chopped parsley.