At my local grocery store, there has been a lot of great deals on potatoes lately. That has caused me to have a large amount of potatoes and I am trying to come up with creative ways to using them. My family LOVES mashed potatoes but I dislike the mess they always make. First I have to peel them, then boil them at which point they almost always spill over onto the stove, and then I drain them and always burn myself. I mash them up, making more of a mess and then have to transfer them to a serving dish.
Lately, I have reading a lot of different slow cooker recipes and one that keeps coming up is how to make mashed potatoes in a crock pot/slow cooker. The overall procedure seemed fairly simple with the worse part being peeling the potatoes. You do have to plan ahead for these since they take around 4 1/2 to 5 hours from start to finish. However, if you want to eliminate that whole dinner time rush and mess, this is a great solution.
This is the first time I have ever made mashed potatoes in my crock pot/slow cooker and have taken several different recipes to make one that fits my individual tastes. One thing I did notice is that when you first mash the potatoes up, they will seem pretty moist but about 1/2 hour later when I served them, they really needed more milk and butter.
Mashed Potatoes In A Crock Pot/Slow Cooker
5 pounds white potatoes
3 cloves minced garlic
1 1/2 cups chicken broth (I used Watkins Chicken Soup and Gravy Base)
1/4 cup butter, cut into small cubes
1 1/4 cup sour cream
1 tsp salt or to taste
1/4 tsp black pepper
1/3-1/2 cup milk
2 ounces cream cheese (optional)
Wash and peel your potatoes. Cut them into smallish cubes and place into crock pot. Add butter and chicken stock to the potatoes and give a quick stir to mix everything together.
Cook on high for 4 1/2 hours or until potatoes are tender. I suggest stirring it a few times throughout the cooking time to make sure that none of the potatoes stick and burnt to the side of the pot.
Roughly mash the potatoes. Then add sour cream, salt, pepper, milk and cream cheese. Taste.
These stay warm for over a hour in your crock pot. Enjoy!
- 5 pounds white potatoes
- 3 cloves minced garlic
- 1½ cups chicken broth (I used Watkins Chicken Soup and Gravy Base)
- ¼ cup butter, cut into small cubes
- 1¼ cup sour cream
- 1 tsp salt or to taste
- ¼ tsp black pepper
- ⅓-1/2 cup milk
- 2 ounces cream cheese (optional)
- Wash and peel your potatoes. Cut them into smallish cubes and place into crock pot.
- Add butter and chicken stock to the potatoes and give a quick stir to mix everything together.
- Cook on high for 4½ hours or until potatoes are tender. I suggest stirring it a few times throughout the cooking time to make sure that none of the potatoes stick and burnt to the side of the pot.
- Roughly mash the potatoes.
- Add sour cream, salt, pepper, milk and cream cheese.
- Taste.
- These will remain warm up to 1 hour in the crock pot.
This is a really cool idea!