Vegan White Bean Slow Cooker Mashed Potatoes

Wash and peel your potatoes. Place in slow cooker.

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.

Blend until creamy. Taste and see if it's to your liking. Add more salt/pepper/seasoning again if desired. Set aside.

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.

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.

Cover and cook high for 4 hrs., stirring half way

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.

After potatoes have softened enough, mash first with masher in the crock pot. Then take an Immersion Blender and Blend in slow cooker until smooth. See notes if you don't have an immersion blender.

If potatoes are too thick, add more oil or 2-4 tbsp of coconut milk or almond milk to thin out

Last Fold in herbs (as little or as much as desired).

1/2 tsp sea Salt or garlic salt and pepper or to taste.