Slow Cooker Mashed Potatoes & Cranberry Mushroom Sauce

• Vegan
• Gluten free

• Produce

  • 1 tsp Garlic
  • 2 cups Mushrooms
  • 2 Potatoes, large
  • 1 1/2 cups Spinach

• Refrigerated

  • 1 1/2 cups Almond milk, unsweetened plain

• Condiments

  • 1/4 cup Cranberry sauce, organic

• Baking & Spices

  • 1 Salt/pepper

• Oils & Vinegars

  • 1 tsp Coconut oil

Found on jaroflemons.com

Description

Directions

• Peel and cut the potatoes into small slices.
• Place the potatoes in the slow cooker. Add 3/4 cups of almond milk, garlic, and salt/pepper.
• Cook on high for about 2 hours, stirring every 30 minutes to keep them from sticking to the sides.
• When the potatoes have about 30 minutes left, heat the coconut oil in a pan over medium heat. Add in the mushrooms and sauté for about 5-7 minutes. Add in the spinach and lightly sauté. Remove from pan and set aside.
• Heat up the cranberry sauce in the same pan. Set aside.
• Using a potato masher or a stand mixer, mash the potatoes. Add in the remaining almond milk and continue to mash to desired texture.
• Serve mashed potatoes in two bowls, topping with the sautéed mushrooms, spinach, and cranberry sauce. Enjoy!

Nutrition