Making mashed potatoes just got a whole lot easier with these Slow Cooker Arugula Mashed Potatoes! Plus, they have an added vegetable.
On the eleventh day of Vegmas, my true love gave to me…ARUGULA!
This spicy leafy green is the star of these creamy, veggie-loaded slow cooker mashed potatoes. Earlier this month, I realized that I didn’t have a recipe for mashed potatoes on the blog. And you know I’m always looking for ways to add vegetables to dishes in new and unique ways! So, I decided to try creating mashed potatoes that had an extra veggie.
If you’re a mashed potato purist, a.k.a. you take your potatoes plain with sour cream or butter only, then these arugula mashed potatoes might not be your cup of tea. But if you appreciate mashed potatoes and leafy greens equally, then this one’s for you!
How Do You Make Slow Cooker Arugula Mashed Potatoes?
Making mashed potatoes in the slow cooker is pretty foolproof, as you can imagine. You only need to scrub your potatoes, throw them in the slow cooker with some broth and seasonings, and let the machine do its magic.
Check on them a few hours later, stir in the arugula, chives, salt and pepper, and any butter or sour cream that you want, and voila! You can serve these arugula mashed potatoes with dinner or make them for a holiday potluck or party. They have your starchy and non-starchy vegetable all rolled into one.
If you make this recipe, I’d love to hear about it in the comments below. After you bookmark this one, remember to checkout the other Vegmas recipes!
Slow Cooker Arugula Mashed Potatoes
A fun twist on classic mashed potatoes with added arugula!
Ingredients
- 3 pounds red potatoes
- 3/4 cup vegetable broth
- 1 shallot chopped, can sub a sweet onion
- 1 tsp garlic powder
- 4 cups baby arugula
- 3 tbsp chives chopped, more to taste
- 1/2 tsp salt
- 1/2 tsp pepper
- Butter or sour cream to taste
Instructions
Combine the potatoes, broth, chopped shallots, and garlic powder in a slow cooker. Cook on high for 3 to 4 hours or low for 6 to 7 hours.
When the potatoes are cooked and tender, change the heat setting to warm and use a potato masher or hand mixer to blend the potatoes. Add some extra broth to promote smoothness if desired.
When the potatoes are blended, stir in the arugula, chives, salt, and pepper. Taste, adjust seasonings as needed, and mix in butter or sour cream if desired. Enjoy warm!
Recipe Notes
To keep vegan, skip the butter or sour cream at the end.
Pin these Slow Cooker Arugula Mashed Potatoes now to make later!
Happy eleventh day of Vegmas, Veg World!
Lizzie
Leave a Reply