dairy free mashed potatoes in crock pot
Fill with water until its a little over the highest potato in the pot about 5 quarts. Cover and cook on high for 4-5 hours until the potatoes are slightly soft.
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Wash and peel the potatoes.
. For some added flavor and texture leave on a little bit of potato skin. Blend the ingredients until a creamy texture is formed. Add more stock if needed for desired consistency.
Make the white bean puree by placing the beans oil broth sage leaves stems removed oil 2 small garlic cloves peeled salt pepper and oil in a blender or food processor. The good news is that since these potatoes dont have butter they wont get hard in the fridge. This speeds up the cooking process.
Place the potatoes in the crock pot with 1 cup of the milk salt pepper garlic and butter. Drain and let dry. Lightly spray the slow cooker insert with spray coconut oil then transfer potatoes to slow cooker.
Reheat in the microwave or bake covered at 350 for 20-30 minutes. Slice potatoes into approximately 1 inch cubes. After a couple of hours there is a little bit of preparation and then your special side dish is finished.
Drain the water but keep the potatoes in the pot. Stir in butter sour cream parsley and cream cheese if using. Return potatoes to the same pot.
Peel potatoes and cut into chunks. Add chicken stock and garlic and mash potatoes with a potato masher. Cool cooked potatoes uncovered then cover once cooled.
Cook on high 3-4 hours or low 6-7 hours stirring every hour or so or until tender. Bring the potatoes to a boil and cook until they are fork tender. Using a hand masher mash potatoes until smooth.
The potatoes cook in a vegetable broth which adds lots of flavor. Add all the ingredients and mix together. Make sure potatoes are fork tender before removing from heat.
Potatoes peeled and thinly sliced onion sliced garlic cloves minced green onions chopped mushroom stems and pieces drained all-purpose flour salt pepper. They will keep in the fridge for 2-3 days. Place potatoes broth garlic powder and onion powder into a 4QT slow cooker.
Place them in the slow cooker. Place potatoes into a large pot and cover with salted water. Let me know how you enjoy these creamy dairy free mashed potatoes.
Cover with lid and cook 4-5 hours on High until potatoes are completely tender then turn the heat to Warm. Then either remove the potatoes to a mixing bowl or mix in your crock pot if it has a ceramic liner do not mix in a non-stick liner as it will scratch it. Reduce heat to medium-low and simmer until tender 15 to 20 minutes.
Bring to a boil. That really does make life easier. Add smashed garlic then stir in 2 cups almond milk 2 teaspoons salt and plenty of freshly cracked black pepper.
Another nice thing is that the mashed potatoes can be held in the slow cooker for up to 2 hours. If using stovetop method stir potatoes occasionally to prevent burning. Use a potato masher and mash the potatoes until the desired consistency.
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