I’m all about streamlining Thanksgiving. Each year, I have flashbacks to those last moments before dinner is served, shuffling hot casserole dishes in and out of ovens, trying to perfectly time when the green bean casserole needs to go back in with the fried onions on top with when the pie needs to start baking and when the turkey comes out so we can start making gravy. It’s a little bit stressful, right? And so I endeavored to nail down the schedule, creating a written timeline that makes it easier to know what needs what and what. I included it all in my free ebook, The Complete and Total Guide to Thanksgiving, which you get just for being my best fri–er, subscriber. And also best friend because, love you. And I’ve used the timeline each year I’ve hosted for as long as I can remember. But this year I’ve streamlined things even further: I’m making my Crockpot and Instant Pot work for their keep. I already shared my Whole30 Instant Pot mashed potatoes, which are insanely rich and garlicky and herbaceous and delicious, and they couldn’t be easier. Or, well, so I thought.
Why You’ll Love This Recipe
These Whole30 Crockpot mashed potatoes are made entirely in the Crockpot while you do other stuff like… run a Turkey Trot or watch the Macy’s Day Parade or drink cinnamon apple cider mimosas. You know, important stuff, unlike monitoring the steaming of potatoes. They’re made from start to finish in the slow cooker, beginning by dumping peeled and diced potatoes in the pot with a bit of almond milk, letting the potatoes cook until tender, then mashing them with some warm coconut milk, almond milk, and ghee or vegan butter. Aside from whisking some potato flakes into hot water, which… I mean, you do you, but it just can’t get easier. And if you’re hosting a small Whole30 Thanksgiving dinner, they’d be perfect alongside my Whole30 Instant Pot turkey breast and gravy! Just think… the Crockpot and Instant Pot working side by side for you to have a chill ass Thanksgiving. That’s love right there.
