Happy New Year, everyone! I hope your resolutions are still intact and you’re having a great 2018 so far. I’m writing this from the middle of something called a bombogenesis. It’s a sort of snowy cyclone, I’m told. All I know for sure is that earlier this week I was surfing the Pacific Ocean out in Los Angeles, and now I’m in the freezing snow globe that is New York. It’s quite a shock to the system.
Because we’re probably all in need of some comfort food right now, here is a recipe for Slow Cooker Smashed Potatoes. It takes a little while to make, but the payoff is totally worth it. And since there’s a slow cooker involved, you can set it and forget it. Let the potatoes soften while you’re out shoveling snow—even if you live in Florida these days . . .
I’m a big fan of small red potatoes for this recipe, but the Yukon Gold variation works really well, too. Whatever you use, they’re sure to be great. Those, mixed with the delicious sour cream and plant-based milk, make for a creamy and delicious side dish for any meal. Or, you can just stick a spoon into the slow cooker when they’re done and go nuts. I won’t judge.
These potatoes pair really well with my “Tastes Like Chicken” Seitan, or make a great addition to something a little less meaty like this Mushroom Lentil Shepherd’s Pie from Vegan Richa. However you decide to enjoy them, they’re sure to make you happy.
Tell Me What You Think
As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Slow Cooker Smashed Potatoes
Ingredients
- 3 pounds potatoes* cut into small cubes
- 3 Tbsp. minced garlic
- ½ cup water
- 2 Tbsp. olive oil
- ½ tsp. salt
- ½ tsp. black pepper
- ½ cup vegan sour cream
- ½ cup dairy-free milk plus more if needed
- 1 Tbsp. vegan butter plus more for topping
Instructions
- Add potatoes, garlic, water, olive oil, salt and pepper to slow cooker. Cover and heat on low for 7 hours (or on high for 3 hours) or until soft.
- Add remaining ingredients and smash potatoes with hand masher and stir everything together with wooden spoon, adding more milk if too thick.
- This recipe is gluten-free.
Notes
Nutrition
What’s your preferred dairy free milk for this recipe?
Hi, Nicole! I like to use oat milk for most things because its consistency is a bit thicker than some of the others out there. Soy milk would work well for this one too.