Crockpot mashed potatoes are now on my list for Thanksgiving this year. I’m done standing over a huge pot of boiling water waiting for my potatoes to cook, while juggling a turkey, gravy and other meal ingredients. I tried these slow cooker mashed potatoes this last week and I’m sold! I hope you like them, too.
5 pounds of potatoes, peeled and diced 1″ cubes
I used a combination of Yukon gold and Russet
Chicken stock, 1.5 cups
Butter, 2 Tablespoons
Fresh garlic, 2 cloves, minced
Sour cream, 1.5 cups
Optional – parmesan cheese, chives, cheese and more butter!
HOW TO PREPARE
1.) Peel your potatoes and dice them into 1 – 2″ inch pieces
2.) Toss potatoes into slow cooker
3.) Pour chicken stock over potatoes. Add butter and garlic to the slow cooker with the potatoes.
4.) Cook on low for 8 hours
5.) When potatoes have softened, toss in sour cream and mash with a potato masher in the crockpot until the consistency you’d like. (If I had fresh parmesan cheese I would have shredded this and added it at this time to mix in.)
6.) Turn to warm and serve from the crockpot! Top with your favorite gravy or toppings.