Mashed potatoes. They’re the ying to my yang, the Thelma to my Louise, and the peanut butter to my chocolate. Some things just go together better than others. Me and crock pot mashed potatoes just fit. Last weekend at a Food Conference we were asked what 3 foods you’d bring with you on a deserted island. While everyone else was choosing bread, cheese, chocolate and wine I choose bananas, Skittles (yes they’re considered a food) and mashed potatoes. I’m confident my 3 food choices were the best in the room. Everyone would want to come over to my island for these Creamy Crock Pot Mashed Potatoes. After which we’d island hop for the wine and bread!
With the holiday’s upon us, many of you are looking for ways to make holiday cooking easier. This Creamy Crock Pot Mashed Potatoes recipe is one dish you can set and forget about while going about your holiday baking. Plus it keeps one less pan off the already full stovetop burners.
Things to Keep In Mind for Slow Cooker Mashed Potatoes:
The best potatoes to use for crock pot potatoes are Yukon Gold or Red. Russet potatoes work also, but they don’t quite have the “creamy” flavor of the other two. We prefer to keep those for hearty baked potatoes.
You can either mash the taters by hand or use an electric mixer. We like a few lumps, so opt to mash by hand.
If you’d like to make Crock Pot Garlic Mashed Potatoes just add 3-4 garlic cloves with the butter, before you start cooking.
If you’d like to make Crock Pot Mashed Potatoes with cream cheese, just swap out the sour cream for cream cheese.
Feel free to add cheese, bacon, chives, whatever floats your boat to the finished product.
- 3 Lbs. Yukon Gold or Red Potatoes (Diced)
- 1 Cup Chicken Stock (or Vegetable if you're Vegetarian/Vegan)
- ¼ Cup Unsalted Butter (Sliced)
- ⅓ Cup Half and Half
- ½ Cup Sour Cream (or Cream Cheese if you prefer)
- 1 tsp. Kosher Salt
- Pepper (To taste)
- Add the potatoes, stock and butter to your slow cooker.
- Place a paper towel or kitchen towel over the top, to collect the steam, and cover.
- Cook for 3-4 hours on high or 7-8 hours on low.
- Add the half and half, sour cream, salt and pepper and mash until smooth.
- Keep the potatoes on the "warm" setting until ready to serve.
- Top with your favorite toppings - cheese, bacon, sour cream, chives, etc.
FOODIEANDWINE DRINK PAIRING RECOMMENDATIONS:
WINE: Pinot Noir, Chardonnay (un-oaked), Côtes du Rhône, Barbera, Merlot
BEER: India Pale Ale, Amber, Brown Ales, Pumpkin Ales
NEVER MISS A FOODIE AND WINE RECIPE OR DRINK REVIEW: