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Slow Cooker Mashed Potatoes & Cranberry Mushroom Sauce! Vegan, vegetarian, gluten-free, and perfect for thanksgiving or a fall weeknight meal!
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Slow Cooker Mashed Potatoes & Cranberry Mushroom Sauce

Vegan, Vegetarian, Gluten-Free
Course Main Course
Cuisine American
Cook Time 2 hours
Total Time 2 hours
Servings 2 People
Calories 394kcal
Author Christine McMichael

Ingredients

  • 2 large potatoes
  • 1 1/2 cups unsweetened plain almond milk
  • 1 tsp crushed garlic
  • salt/pepper
  • 1 tsp coconut oil
  • 2 cups mushrooms
  • 1 1/2 cups spinach
  • 1/4 cup organic cranberry sauce

Instructions

  • Peel and cut the potatoes into small slices.
  • Place the potatoes in the slow cooker. Add 3/4 cups of almond milk, garlic, and salt/pepper.
  • Cook on high for about 2 hours, stirring every 30 minutes to keep them from sticking to the sides.
  • When the potatoes have about 30 minutes left, heat the coconut oil in a pan over medium heat. Add in the mushrooms and sauté for about 5-7 minutes. Add in the spinach and lightly sauté. Remove from pan and set aside.
  • Heat up the cranberry sauce in the same pan. Set aside.
  • Using a potato masher or a stand mixer, mash the potatoes. Add in the remaining almond milk and continue to mash to desired texture.
  • Serve mashed potatoes in two bowls, topping with the sautéed mushrooms, spinach, and cranberry sauce. Enjoy!

Nutrition

Calories: 394kcal