How To Make Crock Pot Mashed Potatoes
November 1st is a bittersweet day for me. It’s bitter because we’re just beginning the cold and dark season in Minnesota. This winter could very well last five months, or even longer.
But November is also sweet because there’s a lot of fun to look forward to in the coming weeks and months.
Thanksgiving and Christmas, for starters. And November is also a great time to get back in the kitchen – not only to try new recipes, but also to warm up. Taking refuge in a warm kitchen feels mighty good when the temperature dips.
Why Crock Pot Mashed Potatoes Are The Next Big Thing
These crock pot mashed potatoes are a recent cold-weather, warm-kitchen experiment. This is a recipe that I anticipate making several times in the coming months. Why?
- They have more flavor: Crock pot mashed potatoes are more flavorful than potatoes that have been cooked on the stove top. The potatoes are slow-cooked with fresh onion and garlic, and those flavors infuse the mashed potatoes.
- They’re easy to make: You literally throw all of the ingredients in the slow cooker and forget about them until the potatoes are cooked and ready to mash.
- They are made ahead: When you’ve got a big meal to make – Thanksgiving, for example – you can save last-minute stress by making your potatoes in a crock pot. Plan ahead to make sure the potatoes are done when the rest of the food is done.
The next time mashed potatoes are on the menu, try this cooking method. I think you’ll like the extra flavor, and I know you’ll appreciate how easy they are to make.
More Thanksgiving/Fall Dinner Recipes
- Sesame-glazed acorn squash
- Applesauce stuffing (my favorite stuffing of all time!)
- What to do with those leftovers? Thanksgiving croquettes!
- Or leftover turkey and cranberry salsa nachos
- More Thanksgiving leftover recipes
- 5 lbs. russet potatoes, cut into bite-sized chunks (peeled or unpeeled is fine)
- 1 cup water or chicken broth
- 1/2 cup butter
- 1 teaspoon salt
- 5 garlic cloves, peeled and cut in half
- 1 small onion, cut in half
- 1/2 to 1 cup whole milk or half-and-half
- Salt and pepper, to taste
- Place potatoes, water, butter, salt, garlic, and two onion halves in a slow cooker. Cover and cook on high for 3 to 4 hours, or on low for 7 to 8 hours. The potatoes are ready to mash when they are fork-tender. Discard onion before mashing.
- When potatoes are cooked, mash them or use an electric mixer until potatoes are smooth. Add milk or half-and-half, and season with salt and pepper.