I loved them because not only were they delicious – they were also so easy to make.
A hearty meal is just never complete without warm mashed potatoes. What’s better than mashed potatoes, you may be wondering? Mashed potatoes made in a slow cooker!
Just imagine creamy potatoes with melted butter to complement your meal with very little work and only one dish. Can you say, heck yeah?! Add in a bit of sour cream, cheese, or whatever you fancy making these creamy crock pot mashed potatoes the star of your meal!
When it comes to modern updates to classic dishes, I feel that it’s fine to change the technique, but the finished product should be as good as the original, if not better.
How to Make Mashed Potatoes
I wanted to figure out a slow cooker version of classic Thanksgiving mashed potatoes so that I could save some space on my stovetop, but all my attempts kept turning out beige.
Perp: 10 m
Cook: 4 h 0 m
5 lbs sierra gold potatoes or red potatoes, diced with peel
1 cup water
1 cup butter, cut into chunks
1 tablespoon salt, plus
¾ teaspoon ground black pepper
1 1/3 cups milk, warmed
Place the potatoes, water, and butter into a slow cooker.
Season with salt and pepper.
Cover, and cook on High for 4 hours.
Do not remove the excess water from slow cooker. This adds to the creamy texture.
Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
Keep warm on low until serving.
Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.