Slow Cooker Vegan Roasted Garlic Mashed Potatoes

While potatoes cook in slow cooker with vegetable broth, roast a head of garlic with olive oil in the oven. Mash the roasted garlic, soy milk, salt and pepper into the potatoes.

Serves: 8Hands-on: 10 minutesTotal: 4 hours 10 minutesDifficulty: Easy

Serves: 8


  • 8 medium red potatoes, peeled anc chopped
  • 2 cups vegetable broth
  • 1 head garlic, top 1⁄4 trimmed off
  • 1 Tbsp. olive oil
  • 1⁄2 cup unsweetened soy milk
  • 1 tsp. salt
  • 1⁄2 tsp. ground white pepper


  • Add the potatoes and vegetable broth to a 4-quart slow cooker and cook on high for 4 hours, or until the potatoes are tender.
  • Meanwhile, preheat oven to 350°F. Place the head of garlic on a sheet of aluminum foil. Drizzle cloves of garlic with a tablespoon of olive oil. Loosely close the foil and place in the oven for 1 hour. When cool enough to handle, remove roasted garlic cloves from peel.
  • To the cooked potatoes, add 8 to 10 cloves roasted garlic, soy milk, salt, and pepper. Mash with a potato masher.