Ingredients
The following ingredients have 4 Servings
- 2 1/2 to 3 pounds red potatoes
- 24 ounces vegetable broth (low sodium if you'd like to watch your intake)
- 3 tablespoons dairy free butter
- 1/4 cup dairy free milk
- 1/4 cup vegetable broth (reserved)
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instruction
- Peel the potatoes and cut into large chunks. Place in a slow cooker.
- Pour the broth over the potatoes to cover.
- Cook on high for 2 hours.
- Drain the potatoes over a large bowl and save the broth.
- Put the potatoes back into the slow cooker and add the vegan butter and the 1/4 cup reserved vegetable broth.
- Mix with a hand mixer.
- Add the soy milk and salt and pepper and mix again.
- Serve or keep warm up to 2 hours.
- If you are keeping it warm - cover and turn to low.
- When ready to serve - stir and if it seems like it has thickened add some more of the reserved broth and mix well.
