Ingredients

The following ingredients have 4 Servings
  • 5 pounds Russet potatoes (peeled and chopped into even, 1" cubes)
  • 3-4 cloves garlic (peeled and smashed)
  • 2 ½ cups unsweetened almond milk (divided)
  • 2 teaspoons sea salt (plus more to taste)
  • 1 tablespoon freshly cracked black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 cup full-fat coconut milk (from a can)
  • ½ cup ghee (or vegan butter for vegan option)
  • 1 fresh chopped parsley (for garnish, optional)

Instruction

  • Lightly spray the slow cooker insert with spray coconut oil, then transfer potatoes to slow cooker. Add smashed garlic, then stir in 2 cups almond milk, 2 teaspoons salt, and plenty of freshly cracked black pepper. 
  • Cover with lid and cook 4-5 hours on High, until potatoes are completely tender, then turn the heat to Warm. 
  • Remove garlic cloves if you don't want the potatoes to be super garlicky, then sprinkle garlic and onion powders over potatoes. Mash with a potato masher until the potatoes are as smooth as you want, or you can use a handheld mixer. 
  • In a small saucepan or skillet, heat remaining ½ cup almond milk and 1 cup coconut milk with ½ cup ghee. When heated through, begin pouring into mashed potatoes, in ¼ cup increments, stirring then allowing the potatoes time to absorb. They will seem too liquid at first, but the potatoes will soak up all the creamy richness! Add coconut milk-ghee mixture to taste, then add more salt, if desired. 
  • To keep warm, keep in the slow cooker on Warm setting up to 4 hours. Keep any extra coconut milk-ghee mixture if you have it, and add a little in to mashed potatoes to keep moist, if they dry out at all. Garnish with fresh chopped parsley and serve warm.