Slow cooker mashed potatoes are creamy, buttery, and the perfect side dish for the holidays. Save some room on the stove and let your slow cooker do the work with this easy recipe! Top these with easy gluten free gravy and you have a wonderfully comforting side dish that all will enjoy.
What’s your biggest challenge during the holiday season?
I’m sure we could all name a few challenges, especially if you are cooking for food allergies or intolerances, but I think one universal complaint would be timing the use of the stove/oven so that everything gets done on time.
I know it’s difficult to make sure the main dish is cooked, the stuffing and casseroles are done, the gravy’s made, and the potatoes are mashed.
(I do the pies and other desserts the night before, so thankfully those don’t take up precious oven time on the big day!)
These slow cooker mashed potatoes are a great way to make sure the potatoes are done to buttery, creamy perfection, without taking up any oven space or time.
Which Potatoes to Use
Potatoes that have a higher starch content will produce the fluffiest mashed potatoes. Try Russet potatoes or Yukon Golds. Learn more about potato varieties here.
Amount of Potatoes Needed
You’ll want to plan on about a half pound of raw potatoes per person. So if you need to serve 8 people, you’d want to use 4 pounds of potatoes.
- peeled and diced potatoes
- vegan buttery spread
- non-dairy milk
Step by Step Instructions
- Peel and dice the potatoes.
2. Put the potatoes, vegan buttery spread, water, and salt in the slow cooker.
3. Cook on high for 4 hours. Check after 3 hours to see if you need to add a little more liquid.
4. Use a potato masher to mash the potatoes. Season with more salt and pepper if desired.
Preparation Ahead of Time
Making mashed potatoes the night before you serve them isn’t recommended, because refrigerating them and reheating them will result in pasty or dry potatoes.
Cooking them in a slow cooker is a nice compromise, because you can do it several hours before the meal will be served.
Watch the step by step video below to see how to make this recipe.
What to Serve with Mashed Potatoes
Store leftovers in an airtight container in the refrigerator. They should stay fresh for about 3-4 days.
You can freeze leftover mashed potatoes, but the texture may change. Learn more about how to freeze potatoes here.
More Dairy Free Potato Recipes
Disclosure: This post contains affiliate links.
Slow Cooker Mashed Potatoes (Dairy Free).
Make these buttery, creamy mashed potatoes in the slow cooker and save some time and stove space during the holidays.
- 5 pounds Yukon Gold potatoes or Russet potatoes
- 1 cup water
- ¾ cup vegan buttery spread
- 1 cup non-dairy milk I use So Delicious Unsweetened Coconut Milk from the refrigerator section
- ¾ teaspoon salt
Peel and cut the potatoes into large chunks.
Place the potatoes, water, vegan buttery spread, non-dairy milk, and salt in a 6 quart slow cooker.
Place the lid on and cook for 4 hours on high heat.
You may want to check the potatoes after the third hour – if they look like they are drying out, you can add a little more warm non-dairy milk.
Once the potatoes are tender, use a potato masher to mash them in the slow cooker. Season with more salt and pepper if desired.
The butter and milk will slightly caramelize around the edges of the slow cooker. This is normal, and will result in a nice flavor. However, you can scrape it off with a spoon if you want.
If you aren’t dairy free, go ahead and use regular milk and butter.
I haven’t tried cooking these on low for 8 hours – doing so may result in discoloration or gummy potatoes.
Store leftover mashed potatoes in an airtight container in the refrigerator. They should stay fresh for about 3-4 days.