Community Pick
V's Do-Ahead Slow Cooker Mashed Potatoes
photo by Jonathan Melendez
- Ready In:
- 4hrs 10mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
- 2267.96 g sierra gold potatoes or 2267.96 g red potatoes, diced with peel
- 236.59 ml water
- 236.59 ml butter, cut into chunks
- 14.79 ml salt, plus
- 1.23 ml salt (more salt? looks like an error)
- 6.16 ml garlic powder (optional)
- 3.69 ml ground black pepper
- 315.37 ml milk, warmed
directions
- Place the potatoes, water, and butter into a slow cooker.
- Season with salt, garlic powder, and pepper.
- Cover, and cook 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.
- My slow cooker has a warm setting which it automatically goes to once cooking time has been reached. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.
Questions & Replies
-
Hi, my plan was to make these to completion, let them cool a bit and then put the crock pot in the fridge to be used two days from now. I'd reheat them (still in the crock pot) on low, would this work? I saw mention that the potatoes will "hold their consistency" for up to two hours after cooking them, I'm not sure if they'll break down or get gluey if I put them in the fridge and then heat them up again. Thanks!
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Reviews
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FIVE STARS I have made this recipe twice to rave reviews. I just used "Golden" potatoes in a five pound bag from Publix. When it's finished, the skins of the potatoes are so soft and light-colored that even my kids don't notice them. I have used skim milk and whole milk and either one works fine. You definitely do not need to use an electric mixer. In fact, that would probably make them too starchy. You can even use a fork to mash them because they are so soft. Thanks, V! I will never make regular mashed potatoes again.
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We enjoyed these. I didn't let mine go quite long enough, they could've stood another 1/2 hour to hour but I was in a time crunch, so mine weren't as smooth as we would have liked. We will make them again when we have more time. Served them with Creamy Pork Tenderloin from this website. I believe they will become a regular at our house. Thanks! UPDATE: Just made these again cooking full 4 hrs and they are so delicious and creamy!
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Tweaks
-
I use a mix of peeled russet (baking) potatoes and yellow waxy potatoes (like Yukon gold), 1/2 cup of sliced butter, 3 cups of water, 1/2 tbsp kosher salt, garlic powder and pepper as listed. The extra water prevents the potatoes from browning. When they are finished cooking, I remove about 2 cups of the liquid, add 1/4 cup of softened butter and mash them, adding splashes of warm milk as needed to make the consistency we like. You could add more salt but we like the seasoning as is.
RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...