42
Submitted by Vseward Chef-V
"After several failed recipe attempts, I finally did it. I came up with a way to make mashed potatoes in the slow cooker. I'm so excited. This will definitely help on time during the last minute craze to get dinner on the table and have the potatoes still warm."
photo by Jonathan Melendez 
- Ready In:
- 4hrs 10mins
- Ingredients:
- 8
- Serves:
-
16
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ingredients
- 5 lbs sierra gold potatoes or 5 lbs red potatoes, diced with peel
- 1 cup water
- 1 cup butter, cut into chunks
- 1 tablespoon salt, plus
- 1⁄4 teaspoon salt (more salt? looks like an error)
- 1 1⁄4 teaspoons garlic powder (optional)
- 3⁄4 teaspoon ground black pepper
- 1 1⁄3 cups milk, warmed
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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!
fishingwithfredo
-
To peel, or not to peel - - - Alas, that is the question . . .
tankerboy128
-
so...to peel or not to peel....what is the best texture? sure would be alot easier not to peel but i've never done that. any opinions???
mmrcllkthy
-
How large of a slow cooker do you need?
sennur
-
Will this recipe still work if I cook them on low all day while at work instead of on high for 4 hours?
Mike- B.
see 5 more questions
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Reviews
-
I used russet potatoes as that's what I had on hand. I liked the large quantity the rec. made. They were delicious, and so easy not having to boil and drain a big pot of steaming potatoes. This is a keeper for my holliday meals from now on. Thanks for posting it.
ohgal
-
I've made this recipe several times and it is always one of the first things to go! I've also tried making it with less milk and adding sour cream, cheese, and bacon for loaded mashed potatoes and all anyone can every say is "Heavennnnn"!
tsobserver
-
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.
Julie F.
-
What a total waste. Goopy sloppy wet mashed potatoes. Didn't use but maybe 1/3 of the milk. Only 1 cup of water to the 5 lbs potatoes (Yukon Gold). I'll stick to my usual - make mashed potatoes on the stove, then just transfer to a crock pot to keep warm for 1-2 hours.
naughty_pines
-
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!
catmaniacs
see 37 more reviews
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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.
Deb O.
RECIPE SUBMITTED BY
Vseward Chef-V
United States
- 208 Followers
- 483 Recipes
- 3 Tweaks
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...
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