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Vegan, Vegetarian, Gluten-Free



Total time

120 minutes






  • 2 potatoes (large)
  • 1½ cups unsweetened plain almond milk
  • 1 tsp garlic (crushed)
  • salt
  • pepper
  • 1 tsp coconut oil
  • 2 cups mushrooms
  • 1½ cups spinach
  • ¼ cup cranberry sauce (organic)


  1. Peel and cut the potatoes into small slices.
  2. Place the potatoes in the slow cooker. Add 3/4 cups of almond milk, garlic, and salt/pepper.
  3. Cook on high for about 2 hours, stirring every 30 minutes to keep them from sticking to the sides.
  4. When the potatoes have about 30 minutes left, heat the coconut oil in a pan over medium heat. Add in the mushrooms and sauté for about 5-7 minutes. Add in the spinach and lightly sauté. Remove from pan and set aside.
  5. Heat up the cranberry sauce in the same pan. Set aside.
  6. Using a potato masher or a stand mixer, mash the potatoes. Add in the remaining almond milk and continue to mash to desired texture.
  7. Serve mashed potatoes in two bowls, topping with the sautéed mushrooms, spinach, and cranberry sauce. Enjoy!
  8. View the recipe instructions at

Contains allergens
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