It was time, though, to create a version that was just as yummy and convenient, but dairy-free. After all, holidays call for mashed potatoes. And Meatless Monday calls for mashed potatoes. Heck, every day calls for mashed potatoes! Why not lighten them up a bit and make them accessible to everyone while you’re at it?!

Creamy, dreamy almond milk to the rescue! Yep, today I’ve teamed up with Silk® – another product I’m a huge fan of – to bring you these Vegan Slow Cooker Mashed Potatoes with Garlic & Chives. And they are SO GOOD. Pass the vegan gravy and let’s goooo!

My goal was to create a mashed potato recipe that’s tasty for all – not just the vegans or dairy-free folks at the table. One that’s phenomenal with vegetarian gravy (that’s easy to make dairy-free, too!) Thanks to Silk Almondmilk in place of the half-and-half or cream, we now have one mashed potato recipe for everyone!

Of course, if you’re the vegan in the mix, you might just clutch the bowl to your chest and growl “mine!” whenever any grabby hands come close.

Not that I would do that. Nuh-uh.

The post Vegan Slow Cooker Mashed Potatoes with Garlic & Chives appeared first on Kitchen Treaty.

Another thing I’m not sure about? How to pronounce “Niçoise.” For me, it’s one of those words that I read occasionally but have never, to my recollection, actually heard out loud. That “ç” must make it sound really fancy, but yeah. No clue. I need Eminem to use it in a hit song so that I can finally learn how to correctly pronounce the word. Not that that’s, um, ever happened before.

So, this salad! Classic salad Niçoise generally boasts tuna, hard-boiled eggs, Niçoise olives (a small, bold black olive), tomatoes, baby potatoes, and green beans or, if you’re fancy, “haricots verts” (yeah, I’m not sure how to pronounce that one, either). It’s all piled atop a bed of crisp lettuce. A drizzle of Dijon-spiked vinaigrette brings the whole thing together.

But, as I mentioned before, no tuna in this vegetarian salad Niçoise recipe – instead, we’ve got chickpeas! Chickpeas are, incidentally, my favorite sub for tuna – they’ve got protein, they’re healthy, and they’re delicious on their own but also transform into all kinds of various forms of otherworldly goodness.

Once I got the tuna substitution issue out of the way, another pesky problem popped up. I couldn’t find Niçoise olives anywhere! Even at high-end grocery stores with olive bars. No bueno. So I subbed in kalamata olives instead. Is it blasphemy? I’m not sure. But I am sure that it’s very, very delicious.

Olive this Chickpea Salad Niçoise.

You know I had to.

(more…)

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Okay, but. Here’s the thing. Slow cookers, in all their gloriousness, have totally transformed how I make mashed potatoes. With the Crock Pot, they are so much easier to make! I LOVE SLOW COOKERS!

I think it’s out of my system now. But seriously – I never knew mashed potatoes could be so easy. I mean, they weren’t that tough before, but I hated all that peeling and the inevitable boiling-over that would happen on the stove.

With the Crock Pot, you cut up potatoes, add a little liquid and butter, and then let them cook. A little time with the masher along with some milk or cream and you’re good to go. I love how this method makes mashed potatoes practically effortless for big holiday dinners – one less thing to have to worry about come crunch time.

I posted this recipe for Unbelievably Easy Crock Pot Garlic Mashed Potatoes last year, and since then, I’ve been playing around with different potatoes and flavors. For this version, I decided to go whole hog. Without the hog. Unless you want the hog in which case you can add bacon to your serving – otherwise, they’re vegetarian.

These mashed potatoes are delicious without the gravy, but if you want to go extra-hog, try them with my vegetarian gravy recipe! It’s insanely good.

Oh, Crock Pot. I’ll never stop loving you. (((Hug))).

Ouch. Hot.

(more…)

The post Slow Cooker Loaded Mashed Potatoes (with Optional Bacon) appeared first on Kitchen Treaty.

I have a dream. And that dream is, someday, to go to Greece. I picture crisp white stucco buildings packed tightly along hills, cobalt seas lapping below, sun shining, and me, in a long, gauzy, white dress with strappy sandals, strolling the cobblestone streets that weave their way between tucked-away cafes and incredible vistas. And I totally wouldn’t have blisters from the sandals and all that walking, because dreams don’t include blisters.

It’ll be awhile until we can get there, so for now, we have Creamy Greek Potato Salad. Which … is not even close to the same thing. But it is delicious! So there is that.

This salad brings together tender red potatoes, sliced cucumbers, cherry tomatoes, red onion, and kalamata olives, tossed in a creamy and garlicky tzatziki sauce. I love that Greek yogurt forms the base instead of the traditional mayo – you still get the creaminess of typical potato salad, but it’s a much healthier option. Healthier is good!

This is a light, bright potato salad bursting with Greek-inspired flavors. I think it’s the perfect salad to bring to Fourth of July picnics, summer potlucks, and barbecues. Just like I would be the perfect person to bring to, say, Santorini!

Someday. But for now, there’s salad!

(more…)

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We’re talking 50 feet long, multiple arbors, potting area, lots of sunny space for herbs, all the veggies I want, maybe an espaliered apple tree or seven, berries galore. And basically I cannot stop daydreaming.

Though it has become evident to us that we might need homeowner’s association approval for some of this and I’m a little freaked/annoyed/stressed by that. But! We shall see.

Meanwhile, I’m ready to build our first batch of raised beds, and one of the first things I’m planting? Kale, my friends. You know it.

The other first thing we’re planting, incidentally, will be peas, because my two-year-old is very excited about growing peas. And also ladybugs. I guess because I told her we’d probably have ladybugs in the garden. So she’s thinking we’re going to have a bumper crop of ’em.

Anyway! See how excited I am? I just keep rambling on and on. When really, I just wanted to mention to you that, hey! I’m excited to grow some kale. Because you know what recipe has two thumbs and kale? THIS SOUP! Except it doesn’t have thumbs. It’s vegetarian. It just has kale. And red potatoes. And sausage for the meat-eaters, if they want it. And some other stuff. Delicious stuff. Like fennel seeds, which I think really make the soup.

It’s reminiscent of Olive Garden’s Zuppa Toscana, and yes, I do eat at Olive Garden approximately once per year, and I even usually like it. Shame me. Shame me now. Anyway, I’m not sure I’d go so far as to call this a vegetarian copycat recipe, but it’s close, and I think it’s pretty wonderful.

I hope you do, too.

More Potato Soup Recipes

• West-African Inspired Sweet Potato Peanut Stew
• Creamy Sweet Potato Soup with rosemary
• Creamy Vegetarian Potato Soup
• Baked Potato Soup

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Creamy Potato-Kale Soup with Fennel Seed & Optional Sausage

A vegetarian version of Olive Garden’s Zuppa Toscana – tender sliced potatoes, kale, and fennel seeds swim in a creamy broth for a soup that’s both comforting and satisfying. Just add sausage to the meat-eaters’ batch!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion diced
• 1 stalk celery diced (about 1/3 cup)
• 1 1/2 teaspoons fennel seeds
• 2 medium cloves garlic minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 6 cups low-sodium vegetable broth
• 1 pound Yukon gold potatoes sliced
• 1 pound red potatoes sliced
• 1/2 bunch kale cut into ribbons (about 4 cups)
• 1/2 cup heavy whipping cream
• Additional salt and pepper to taste

If adding sausage to half:

• 1/2 pound hot Italian sausage links or chicken sausage links sliced

Instructions

• Add olive oil to a large soup pot over medium heat. Add the onion, celery, and fennel seed. Cook, stirring occasionally, until vegetables have softened, about 5 minutes.
• Add the garlic, salt, and thyme, and cook, stirring, for another minute.
• Add the vegetable broth and potatoes. Increase heat to medium high and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
• Stir in the kale and the heavy whipping cream and let simmer, uncovered, for another 10 minutes until the kale is tender. Taste and add additional salt and pepper if desired.
• Meanwhile, if adding sausage to half, set a medium pot over medium heat. Splash with a touch of olive oil and brown the sausage. Once the sausage has browned, transfer 3 cups of the soup to the pot with the sausage. Stir gently and simmer for another minute or two.
• Serve.

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Best of all? These mashed red skinned potatoes take, oh, about 5 minutes of hands-on time. 5 minutes!

The Story Behind the Recipe

Yes, I have a calendar. Yes, I know I missed the boat on this one. Yes, I totally realized I should have posted this Crock Pot mashed potato recipe before Thanksgiving. Grr.

Buuuut I didn’t. And I don’t want to wait another year to share. Besides, mashed potatoes are delicious any time of year, right? Especially super garlicky, buttery, creamy, and ridiculously easy ones. Right?!

Why You’ll Love Crock Pot Garlic Mashed Red Potatoes

Well, I guess I’ll tell you how *I* feel about it!

I love, love, love this mashed red-skinned potatoes recipe. I mean, I always love Crock Pot recipes, but this one kind of takes the cake. No peeling potatoes over the sink. No pots of water boiling over. No mincing garlic, even! Just throw, cook, mash.

Truthfully, they’re not going to be the fluffiest mashed potatoes you’ve ever eaten – they’re just not that type of mashed potato. But what they lack in smooth, silky puffiness, they more than make up for in incredible, mellow slow-roasted garlic flavor.

Ingredients

• Garlic – Lots of whole cloves of garlic! This is a no-chop recipe – just throw the cloves in whole and they’ll cook down into mellow garlicky goodness in the Crock Pot.
• Red potatoes – No need to peel! Just scrub them clean and cut them into chunks.
• Butter
• Salt & pepper
• Vegetable broth – Key for Crock Pot mashed potatoes. The potatoes need something to cook in that isn’t going to scald like milk might, plus, it adds lots of flavor!
• Half & half – For that creamy mashed potato consistency. Add more or less to taste.

Adaptations/Variations

• Vegan Mashed Red Potatoes – Swap in vegan butter and a creamy plant-based milk such as full-fat (unsweetened!) oat milk.
• Non-garlicky mashed red potatoes – Just leave out the garlic! Still delicious.

How to Make Slow Cooker Mashed Red Potatoes

1. Wash your potatoes.
2. Put them in the Crock Pot with whole peeled garlic cloves, a little broth, some butter.
3. Turn on the Crock Pot.
4. Come back a few hours later, and mash.
5. Add a little half and half. Season with salt and pepper. Mash a little more.
6. Add a pat of butter for looks. And devour!

If you’re a mashed potato lover, these mashed red-skinned potatoes made in the slow cooker are going to be a winner all around! Not only are they absolutely delicious, they are SO easy to make.

Try this for the holiday, or any day. Or, okay fine, just go ahead and bookmark for next November. It’s all good.

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Crock Pot Garlic Mashed Red Potatoes Recipe

With just five minutes of hands-on time, these garlicky mashed red-skinned potatoes may just be the easiest you've ever made.

Keyword crock pot mashed potatoes, mashed red potatoes, mashed red potatoes with garlic, mashed red skin potatoes, mashed red skinned potatoes, red skin mashed potatoes

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 6 servings

Calories 167kcal

Author Kare

Equipment

• Two-quart or larger Crock Pot

Ingredients

• 10 cloves garlic medium in size, separated from the bulb and peeled [about 1/8 pound of garlic]
• 2 pounds red potatoes scrubbed clean and cut into 2-inch pieces
• 2 tablespoons butter + more for serving
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/4 cup vegetable broth can substitute water
• 1/4 cup half-and-half + more as desired

Instructions

• Place garlic in the Crock Pot, then add potatoes. Top with butter, sprinkle on the salt, and add the water or vegetable broth.
• Cook on high 3 – 4 hours or low 8 hours. Potatoes and garlic should be very tender.
• Using a potato masher, mash potatoes a bit and then pour in 1/4 cup half-and-half. Continue mashing, adding additional half-and-half until potatoes are desired consistency. Taste and add additional salt and pepper if desired.
• Serve topped with additional butter if desired.

Notes

Adaptations/Variations

• Vegan Mashed Red Potatoes – Swap in vegan butter and a creamy plant-based milk such as full-fat (unsweetened!) oat milk.
• Non-garlicky mashed red potatoes – Just leave out the garlic! Still delicious.

Nutrition

Serving: 1cup | Calories: 167kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 298mg | Potassium: 740mg | Fiber: 3g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 16mg | Calcium: 44mg | Iron: 1mg

More Mashed Potato Recipes

• Mashed Potatoes with Cream Cheese
• Golden Mashed Potatoes
• Vegan Crock Pot Mashed Potatoes
• Loaded Mashed Potatoes

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