Crock-Pot Mashed Potatoes
September 13, 2016
Without a doubt, the tastiest & healthiest way to cook mashed potatoes. Give this a try & you may never go back to cooking mashed potatoes any other way! For a real treat, make my Cauliflower Mashed Potatoes (see recipe in the Potatoes category) which brings a whole new level of flavor & even more nutrients to mashed potatoes.
Yield: Approximately 10 - 1 cup servings
1 Peel & rinse potatoes in cold water. Cut in half lengthwise, then cut in half lengthwise again, then cut into fairly evenly sized cubes.
2 Arrange potatoes in a 7 quart crock-pot. Pour broth all over potatoes & top with pieces of butter.
3 Cook on high for 4 hours or until potatoes are tender & most of the liquid is absorbed. Give potatoes a quick stir during cooking, after 2 & 3 hrs.
4 When potatoes are done; turn off crock-pot, uncover, stir & let sit 10 - 20 minutes allowing any remaining liquid to fully absorb into the potatoes.
5 Add milk, sour cream, garlic, salt & pepper.
6 Mash until the consistency is to your liking & give it a good stirring to make sure all the ingredients are well combined. If too thick, add more milk sparingly. If not thick enough, set crock-pot to warm & heat uncovered, stirring occasionally, until it's the thickness you desire.
7 Cover & set crock-pot to warm to serve later or serve now & if using, garnish individual servings.
Tips & Suggestions
1 Regarding salt; keep in mind that the chicken broth & Roasted Garlic add a salty taste... therefore be sure to taste the finished potatoes before adding more salt.
2 If you're cooking this ahead of time to freeze or if you have leftovers:
a. Let potatoes cool in crock-pot to room temperature.
b. Freeze in airtight containers, 1 cup per person is a general rule of thumb for serving size.
c. If you're planning to use within 1 to 2 days, store container(s) in the refrigerator.