Vegan Slow Cooker Mashed Potatoes with Garlic & Chives

• Produce

  • 2 tbsp Chives + more, fresh
  • 10 medium cloves Garlic
  • 3 lbs Red potatoes

• Canned Goods

  • 1/3 cup Vegetable broth

• Condiments

  • 1 Vegan buttery spread

• Baking & Spices

  • 1/2 tsp Salt + additional salt & freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil + more

• Other

  • 3-quart or larger slow cooker
  • 1/3 – 3/4 cup Silk Unsweetened Original Almondmilk

Found on kitchentreaty.com

Description

Ingredients

• 10 medium cloves garlic, separated from the bulb and peeled
• 3 pounds red potatoes, scrubbed and cut into 2-inch pieces*
• 2 tablespoons olive oil + more for serving if desired
• 1/2 teaspoon salt + additional salt & freshly ground black pepper to taste
• 1/3 cup vegetable broth
• 1/3 – 3/4 cup Silk Unsweetened Original Almondmilk
• 2 tablespoons chopped fresh chives + more for topping
• Vegan buttery spread for topping (optional)
• 3-quart or larger slow cooker

Directions

• Place garlic at the bottom of the slow cooker. Add potatoes. Drizzle with olive oil and sprinkle on the salt. Pout the vegetable broth over the top. Cook on high 3 – 4 hours or low 8 hours, until the potatoes and garlic are tender. Mash the potatoes! You can either use a potato masher or a hand mixer. I don’t recommend a food processor or stand mixer because they can overmix the potatoes and give them a starchy consistency. Mash the potatoes a bit, then pour in 1/3 cup of the almond milk. Continue mashing/mixing, adding additional almond milk until the potatoes are your desired consistency. Mix in the chives. Taste and add additional salt and some pepper, if desired, to taste. Scoop into a bowl and top with more fresh snipped chives and a pat of vegan buttery spread, if desired.