I’m still on my personal pantry challenge and I have potatoes aplenty. So today I’m sharing Slow Cooker Mashed Potatoes with half purple potatoes and half white. You can do your slow cooker mashed potatoes in any color or variety you like. The purple potatoes have extra nutritional benefits, which can boost your mood and reduce inflammation.
I found this simple Slow Cooker Mashed Potato recipe on Pinterest, and I love it. I’ve made slow cooker mashed potatoes before, but always the kind that you have to do all the work first, and then keep them warm for parties/celebrations in the CrockPot. This recipe cooks the potatoes right in the crock. And, by the way, they’re really delicious and crispy before you mash them up. Pre-mash would make a great easy home fries recipe if you added a bit of seasoning.
I veganized the recipe as well, opting for coconut oil and coconut milk in lieu of butter and milk.
Slow Cooker Purple Mashed Potatoes (Vegan)
5 pounds potatoes (I used purple and white), diced with peel
1 cup water
1 cup coconut oil
1 Tablespoon salt
3/4 teaspoon pepper
1 1/3 cups coconut milk, warmed
Place the potatoes, water and coconut oil in crockpot.
Season with salt and pepper.
Cover and cook on HIGH for 4 hours. Mash with coconut milk and serve.
Instant Pot Method
Add all ingredients to instant pot and cook on high pressure for 12 minutes.
Quick release the instant pot, carefully.
Season with salt and pepper, mash with coconut milk and serve.
Also, check out my articles at Organic Authority this week:
- Superfood: Worth the Hype or Flashy Fad?
- 16 DIY Whole Food Dairy Free Cheese Substitutes
- 6 Natural Pet Product Alternatives & 3 Harmful Pesticides to Avoid
- 18 Healthy Snack Foods to Bust the Winter Blues