Slow Cooker Garlic Red Mashed Potatoes

These were possibly the best mashed potatoes I've ever had. Sorry for the picture captions. I am feeling really weird tonight!

One of the nicest thing about red potatoes is that you do not have to peel them. 

Crock Pot Garlic Red Mashed Potatoes

INGREDIENTS:

1 T Olive Oil

2 Pounds Red potatoes (about 10) cut into quarters

4 T Butter

1/4 C Sour Cream (Greek Yogurt will do - plain)

4 Cloves Fresh minced garlic

2 T Dried Parsley (divided)

1/8 C  or more FRESH Basil if you can, if not, 

BOOOO ... then like 1 T dried basil

1/4 tsp dried Oregano

Salt to taste

Tons of black pepper

1/4 C milk

DIRECTIONS:

• Coat the slow cooker with Olive Oil
• Put the cooked potatoes in the cooker on high and cover
• Cook for 5-6 hours on Low or 2-3 hours on High
• I was going to stir them but forgot and all was ok
• Check them for fork tenderness - they should be about a half hour away from being ready to mash
• Add the Butter and let it melt
• Add the rest of the ingredients holding out 1 T of the Parsley and stir

WE ARE GOING TO BE SO GOOD!

• Cover again and Let it sit for about another 30 minutes
• By this time they should be ready to mash

WE ARE SO READY!!!!

• Mash with a potato masher or with a hand mixer 

(my crock pot is too small for a mixer, masher worked fine)

I AM SO FINE!

• Turn the slow cook setting to warm and serve garnished with the rest of the Parsley when you're ready!

OH! WE'RE READY!

Vegan Pumpkin Spice Latte in the Slow Cooker

I got this from Pinterest, or more specifically from bettycrocker.com, however, I tweaked it so much that that's the only credit I'll give. There is some prep for the vegan nutmilks and creams so look through the recipe before starting thinking you have everything you need on hand.

Recipe:

2.5 Cups Lavazza Espresso

*I usually use Nadal French espresso, but didn't want to waste it on this in case this wasn't good*

2 Cups of Fresh Nut Milk 

1/4 Cup of Heavy Cashew Cream

1/4 Cup Canned Pumpkin (I used Trader Joe's organic pumpkin)

Note: next time I plan to use a real pumpkin

1/3 Cup sugar (try not to use white sugars)

Note: I don't add sugar to my nutmilks or cream, so you may want to add more to your own taste

1/2 teaspoon Vanilla 

again - you may want to add more if you don't add sugar to your nutmilks and creams

1/2 teaspoon Pumpkin Pie Spice

Optional: Whipped cream for the top - 

Nut whipped creams are harder to make super whippy, so I just don't. 

Put all the ingredients (minus whipped cream) in a slow cooker on high 

Use a wire whisk to mix everything. 

Cover, leave for 2 hours stirring at about the hour mark.

Ladle into cups.

Top with whipped cream or nutmeg.

Relax and Be happy. 

RECIPE FOR NUTMILK

1 cup of nuts to 4 cups water. 

(I prefer like 3/4 C Cashews to 1/4 C Hazelnuts)

Blend for 1 minute on high in a Vitamix or Blendtec. 

Strain through a nutmilk bag.)

RECIPE FOR CASHEW CREAM

Soak 1 Cup Cashews for 6-10 hours in water. Drain. 

(you can used the reserved water, I never do) 

Blend in highspeed blender with 1 cup water for about 30 seconds checking consistency. 

Add water for your personal consistency. 1 cup is enough for me.

****NOTE: always start with 1 cup and only add a little at a time 

- you can't take it away and then you'll just have more nutmilk.