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Vegan White Bean Slow Cooker Mashed Potatoes

Vegan White Bean Slow Cooker Mashed Potatoes

Appetizers

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Occasion

Thanksgiving

Nutrition

300 calories or less

Cook Time

250 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Potatoes:

3 lbs potatoes red and/or gold; peeled
1/2 cups broth
1/2 cup almond milk
1 tsp garlic minced
1/4 tsp salt and pepper
1 shallot sliced
fresh herbs thyme, basil, etc. 1-2 sprigs or a 2-3 basil or sage leaves (extra to fold in after if you’d like, or to garnish)
oil extra, if needed or 2-4 tbsp Coconut or almond milk to thin out.
1/2 tsp salt and pepper sea Salt or garlic salt and pepper or to taste after cooked

White Bean Sage Puree:

15 15 oz can white kidney (cannellini) beans organic; drained and rinsed (or cooked white beans)
1/8 cup oil
1/4 cup broth
3 sage fresh; stem removed
2 small cloves garlic
salt and pepper to taste

Instructions

Wash and peel your potatoes. Place in slow cooker.
Next make your white bean puree. Place beans, oil, broth, sage leaves (stems removed), oil, 2 small garlic cloves (peeled), salt, pepper, and oil in blender or food processor.
Blend until creamy. Taste and see if it’s to your liking. Add more salt/pepper/seasoning again if desired. Set aside.
Next add 1/2 cups broth, 1/2 cup almond milk, 1 tsp garlic minced, 1/4 tsp sea salt and pepper, and 1 shallot sliced to your potatoes in the slow cooker. Mix all together.
Now pour your white bean puree on top of the potatoes in the slow cooker/crock pot with a couple pieces of herbs/sage on top. Chop any extra herbs and/or sage into pieces. Set aside.
Cover and cook high for 4 hrs., stirring half way
Be sure to remove stems from herbs if you placed any on top of cooked potatoes. You can do this half way or at the end of cooking.
After potatoes have softened enough, mash first with masher in the crock pot. Then take an Immersion Blender and Blend in slow cooker until smooth. See notes if you don’t have an immersion blender.
If potatoes are too thick, add more oil or 2-4 tbsp of coconut milk or almond milk to thin out
Last Fold in herbs (as little or as much as desired).
1/2 tsp sea Salt or garlic salt and pepper or to taste.