Ingredients
5
lb baking potatoes, peeled, cut into 1-inch pieces
2
cups water
1
teaspoon garlic powder
1
teaspoon onion powder
1
teaspoon salt
1/2
teaspoon ground black pepper
1/2
cup vegan buttery spread, cut into tablespoons
1
cup unsweetened almond milk, warmed
Preparation
Spray 5-quart slow cooker with cooking spray. In slow cooker, place potatoes, water, garlic powder, onion powder, salt and pepper; stir to combine. Place vegan buttery spread evenly on top of mixture.
Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
Mash potatoes using potato masher, or beat with electric mixer on low speed until well blended. Do not overmix. Stir in almond milk.
