Is there anything more comforting than a side of mashed potatoes? I think not. Mashed potatoes make the perfect side dish to a healthy vegan meal. And, they’re incredibly easy to make in the slow cooker.
If you have never made mashed potatoes in the slow cooker before, you’re missing out! There is nothing better than “setting it and forgetting it” when it comes to a recipe. I make mashed sweet potatoes on a weekly basis. It’s a simple one pot meal that requires very minimal effort.
These mashed potatoes are healthy, vegan and compliant with the Whole 30 diet. There is no heavy cream or butter in this recipe. All the creamy goodness and flavor comes from coconut milk!
How to make mashed potatoes in the slow cooker
In the past, I always made mashed potatoes by boiling them first and then mashing them. Little did I know how simple it was to cook them in the slow cooker. I’ll never go back to baking potatoes either. Cooking them in the slow cooker is so simple. They come out perfect every single time.
Step 1: Wash your potatoes and remove any stickers.
Step 2: Place them in the slow cooker (I usually do 4 or 5 at a time) along with 1/2 cup of water.
Step 3: Set your slow cooker to low and let them cook for at least 6-8 hours. You can also cook them on high for 4-5 hours. Every slow cooker is different. You can tell when they are done when a fork slides through easily.
Step 4: After the potatoes are cooked, carefully scrape out the insides and discard the peels. It’s okay if some peel gets in. Then, mash them right in the slow cooker along with 1/2 cup of coconut milk and 1/4 tsp of salt. You can add more coconut milk as needed for a creamier texture.
Feel free to experiment with different spices as well! I like to crack in some fresh black pepper and also find that fresh chopped garlic is delicious.
How to keep your mashed potatoes creamy (and not dry)
Different potatoes have different textures with some of them being more dry than others. I find that orange sweet potatoes keep their moisture a bit better than white sweet potatoes or russet potatoes.
- Always use fresh potatoes when making mashed potatoes in the slow cooker. They typically have more moisture than older ones.
- Be careful not to overcook them. This can also lead to mashed potatoes that are too dry.
- Add enough coconut milk. The coconut milk is responsible for the creamy texture and replaces the butter that would be in non-vegan mashed potatoes. Coconut milk has fat in it that helps keep the mashed potatoes moist. You can also add a little bit of veggie broth.
- Add vegan butter (if desired). If you feel as though the potatoes are still not to your liking, you can add a little bit of vegan butter for more moisture.
Keeping these mashed potatoes warm
If you’re making these mashed potatoes for a party or a dinner, you can switch them to the “warm” setting before serving. For the best results, mash the potatoes with the coconut milk right before serving. You can keep the whole potatoes warm until you are ready to mash.
These mashed potatoes reheat very well in the microwave. I find that sweet potatoes do a bit better and maintain more moisture. You can also keep the potatoes in the fridge whole, then reheat them and mash them with coconut milk before serving.
The best coconut milk for mashed potatoes
Coconut milk typically comes in two forms, full fat and light. For mashed potatoes, I find that light coconut milk works the best. Full fat coconut milk is a bit too thick. However, it will work if it is all you have on hand. Just be sure to use the “milky” part of the can.
How long do these potatoes store? – You can store these mashed potatoes for up to 4 days in an airtight container in the fridge.
Can I use a different milk? – You can use a different milk, but the result will be a bit different. Coconut milk has a high fat content which results in a better mashed potato.
What else can I add to these potatoes? – I encourage you to experiment with all of your favorite herbs and spices! I love adding fresh garlic, pepper, and green onions.
What is the best potato to use? – I have had success using any kind of potato for this recipe. Personally, I like using different varieties of sweet potatoes due to their health benefits. But, you can use your favorite kind in the slow cooker.
Healthy Slow Cooker Mashed Potatoes (Vegan and Whole 30)
- 4-5 potatoes of choice sweet or white
- ½ cup light coconut milk
- ¼ tsp sea salt
- black pepper to taste
- Wash potatoes and remove any stickers.
- Place in slow cooker with 1/2 cup of water.
- Set slow cooker to low for 6-8 hours or high for 4-5 hours. Potatoes are done when a fork can easily slide through the skin.
- Carefully remove the insides of the potatoes and discard the peels. I use tongs for this step. You can also remove the potatoes and allow the skins to slightly cool so they are easier to handle
- Mash the potatoes right in the slow cooker along with coconut milk and salt. Serve immediately.