SLOW COOKER MASHED POTATOES
yield: 8 SERVINGS
prep time: 15 MINS
cook time: 4 HRS
total time: 4 HRS 15 MINS
INGREDIENTS
For Potatoes:
- 4-5 pounds russet or Yukon gold potatoes, peeled and cut into 1/2-inch pieces
- 1 tsp garlic
- 1 1/2 teaspoons coarse, kosher salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1/2 cup chicken broth, I use low-sodium
For Mashing:
- 1/3 cup milk, if needed
- 2-3 tablespoons butter
- 2 ounces cream cheese, softened (or 1/4 cup sour cream)
- Salt and pepper, to taste
INSTRUCTIONS
- Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the potatoes, garlic, salt, pepper, milk, and broth. Stir to combine. Cover and cook on high for 3-4 hours until the potatoes are very tender.
- Uncover the slow cooker, take out the garlic cloves, and add the additional 1/3 cup milk (if needed - if the potatoes already look plenty soft/liquidy, don't add this or add it gradually), butter, and cream cheese. Mash until creamy. Add additional salt and pepper to taste.
- Cover the slow cooker and turn the heat to low or warm until ready to serve (up to an hour).
NOTES
Potatoes: the potatoes won't be completely covered with liquid, but that's ok. It's even ok if the tips of the uncovered potatoes discolor just a bit. Slow Cooker: depending how hot your slow cooker cooks or how long you cook the mashed potatoes, the milk mixture may brown/caramelize around the edges of the slow cooker insert. You can scrape this part out of the slow cooker before mashing; I'm lazy and just mash it up all together. Delicious!Make-Ahead: the potatoes may be able to stay in the slow cooker on "warm" longer than an hour, but that's the longest I've kept them hanging out before serving.
©Mel's Kitchen Cafe — https://www.melskitchencafe.com/slow-cooker-mashed-potatoes/
