Slow Cooker White Bean Vegan Mashed Potatoes - CHRISTMAS RECIPES

Slow Cooker White Bean Vegan Mashed Potatoes  - CHRISTMAS RECIPES | Healthy Dinner, easy Dinner, Dinner recipes, week night Dinner, Dinner ideas, chicken Dinner, Dinner fortwo, quick Dinner, family Dinner, Dinner casseroles, cheap Dinner, #Dinnersoup, #Dinnerroom, #Dinnereasyrecipes, #Dinnercrockpot, #Dinnereasyrecipes, #Dinnerprimerib, #Dinnerglutenfree, #Dinneriasyrecipes, #Dinnercrockpot, #Dinnerglutenfree, #Dinnerfamilies, #Dinnermeals, #Dinnerlowcarb, #winterDinner, #Dinnercheese, #Dinnerhealthy#Dinnerfamilies,

Slow Cooker White Bean Vegan Mashed Potatoes  - CHRISTMAS RECIPES

whoops I totally forgot to change the end question. haha! I was like, why is talking about pies when the recipe is mashed potatoes? LOL! my brain.

INGREDIENTS

• Extra oil if needed or 2-4 tbsp Coconut or almond milk to thin out.
• 1/2 tsp sea Salt or garlic salt and pepper or to taste after cooked
• 2.5–3lbs red and/or gold potatoes peeled
• 1/2 cups broth
• 1 shallot sliced
• fresh herbs such as thyme, basil, etc. 1-2 sprigs or a 2-3 basil or sage leaves (extra to fold in after if you’d like, or to garnish)
• 1/2 cup almond milk
• 1 tsp garlic minced
• 1/4 tsp sea salt and pepper

For the White Bean Sage Puree:

• 3 sage leaves stem removed
• 1 large or 2 small garlic cloves
• Salt/pepper to taste
• 15 oz can of organic cannelloni organic beans drained rinsed (or cooked white beans)
• 1/8 cup oil
• 1/4 cup broth

INSTRUCTIONS

1. Frist, Wash and peel your potatoes. Place in slow cooker.
2. Next make your white bean puree. Place beans, oil, broth, sage leaves (stems removed), oil, 2 small garlic cloves (peeled), salt, pepper, and oil in blender or food processor.
3. Then Blend until creamy. Taste and see if it’s to your liking. Add more salt/pepper/seasoning again if desired. Set aside.
4. Next add 1/2 cups broth, 1/2 cup almond milk, 1 tsp garlic minced, 1/4 tsp sea salt and pepper, and 1 shallot sliced to your potatoes in the slow cooker. Mix all together.
5. Then Now pour your white bean puree on top of the potatoes in the slow cooker/crock pot with a couple pieces of herbs/sage on top. Chop any extra herbs and/or sage into pieces. Set aside.
6. Cover and cook high for 4 hrs., stirring half way
7. Then Be sure to remove stems from herbs if you placed any on top of cooked potatoes. You can do this half way or at the end of cooking.
8. Then After potatoes have softened enough, mash first with masher in the crock pot. 
9. Then take an Immersion Blender and Blend in slow cooker until smooth. See notes if you don’t have an emersion blender.
10. If potatoes are too thick, add more oil or 2-4 tbsp of coconut milk or almond milk to thin out.
11. Then Last Fold in herbs (as little or as much as desired).
12. 1/2 tsp sea Salt or garlic salt and pepper or to taste.
13. Enjoy It !

Recipes adapted from :   wholefully.com