Slow Cooker Mashed Potatoes by Joanne
Though I love mashed potatoes, I’ve always thought of them as a fairly laborious thing to make. Peel all the potatoes, cut them into chunks, bring a big pot of water to a boil, boil the potatoes, drain the potatoes in a colander, put them all through a potato ricer, then mix in the cream and goodies. It’s all simple, but it undoubtedly takes time to make, and I actually ended up skipping them altogether this past Thanksgiving and making Potato Gratin instead.
In my everlasting quest to use my slow cooker more, these days, when I want my mashed potato fix, I’ll make them in the slow cooker instead. I cut potatoes into chunks, then throw them into the crockpot for a few hours, mash with a fork and stir in the cream and goodies. It feels so much easier than the previous way I made them, and certainly makes much less of a mess. Less dishes is always an extra win.
Let me show you how to do it!
Cut potatoes into chunks, then place in the slow cooker along with chicken broth. If you don’t want to use chicken broth, you can use water instead.
Then, a teaspoon and a half of salt. Potatoes always need to be generously seasoned. And by the way, you can always limit the salt here and season to taste at the end.
Stir the ingredients all together, then let it cook on high for 3–4 hours until the potatoes are tender and fluffy-looking.
Mash the potatoes with a fork or potato masher (or if you want super smooth potatoes, put them through a ricer), then add whatever you want to the potatoes. I added 1/2 cup of sour cream, but you can add cheese, whipping cream, milk, whatever you’d like!
