Whole30 Crockpot Mashed Potatoes (Vegan)

Steps

1. 1Lightly spray the slow cooker insert with spray coconut oil, then transfer potatoes to slow cooker. Add smashed garlic, then stir in 2 cups almond milk, 2 teaspoons salt, and plenty of freshly cracked black pepper.
2. 2Cover with lid and cook 4-5 hours on High, until potatoes are completely tender, then turn the heat to Warm.
3. 3Remove garlic cloves if you don't want the potatoes to be super garlicky, then sprinkle garlic and onion powders over potatoes. Mash with a potato masher until the potatoes are as smooth as you want, or you can use a handheld mixer.
4. 4In a small saucepan or skillet, heat remaining ½ cup almond milk and 1 cup coconut milk with ½ cup ghee. When heated through, begin pouring into mashed potatoes, in ¼ cup increments, stirring then allowing the potatoes time to absorb. They will seem too liquid at first, but the potatoes will soak up all the creamy richness! Add coconut milk-ghee mixture to taste, then add more salt, if desired.
5. 5To keep warm, keep in the slow cooker on Warm setting up to 4 hours. Keep any extra coconut milk-ghee mixture if you have it, and add a little in to mashed potatoes to keep moist, if they dry out at all. Garnish with fresh chopped parsley and serve warm.