Without any boiling or draining pipes needed, crockpot mashed potatoes will become your favorite method to make mashed potatoes, especially on hectic days!
Crockpot Mashed Potatoes
And, another benefit is that you can mash them right in the crockpot and then keep them on the Warm setting until youre ready to serve them.
Crockpot Mashed Potatoes
Dish Overview
You hardly have to consider these easy sluggish cooker mashed potatoes, and theyre simply as creamy and best as if you made them on the stovetop. They are truly type of fantastic.
This recipe is the ultimate shortcut and youll discover that these mashed potatoes are a lifesaver for weeknight suppers and Sunday suppers alike. Theyre fantastic for holiday dinners, too. When your stovetop is already loaded up with other meals, youll be thankful you dont have another big ol pot taking up area on your range.
Why youll love it: No muss, no fuss! These mashed potatoes are a cinch to make.
The length of time it takes: 20 minutes to peel the potatoes, 3 hours to cookEquipment youll need: crockpotServings: makes 10 cups
About This Recipe
And you dont have to drain them! They prepare in a bit of broth and after that you mash the broth right into the potatoes. Its actually so easy.
Ill run through the dish here and offer you some practical tips. Look for the dish card near the end of the post for complete guidelines, measurements, and nutrition information.
Doesnt it appear like it can take forever for a pot of potatoes to come to a boil on the stove? And after that they constantly boil over and make a substantial mess on your stovetop! Its so irritating.
You do not have to boil the potatoes. They never boil over, you do not have to babysit them, and they prepare uniformly, with no crunchy undercooked bits that make swellings in your mashed potatoes.
What Youll Need
Potatoes: This dish makes a huge batch of mashed potatoes. Buy a 5 pound bag of russet potatoes or Yukon gold potatoes. Both are excellent options for mashed potatoes with just the correct amount of starch for a smooth, creamy texture.Chicken Broth or Vegetable Broth: The potatoes are prepared in a small amount of broth, just one cup. A 14.5 oz. can of broth is probably your best choice (youll have some left over). Garlic: Garlic is absolutely optional; it depends upon whether you like garlic mashed potatoes or not. The dish requires one clove however feel free to include more if you enjoy garlic.Salt: At least some salt is required to season the potatoes. They wont taste excellent with no salt. If you utilize salty broth, take that into account when including additional salt.Butter: Its best if the butter is at space temperature so it mixes into the potatoes more quickly. If you choose, brown the butter prior to including it. Sour Cream: Sour cream includes a little bit of tanginess and richness. Milk: Use entire milk or 2%, if you can. Skim milk or nonfat milk tend to make mashed potatoes taste watery. No milk in your home? Simply substitute additional sour cream.
How To Make It
Next, you need to peel those potatoes. I know, its a lot of them to peel however put some music on and get to work. A vegetable peeler works very well and even kids can manage those, so put the kids to work. A small paring knife is fine, too. As you peel the potatoes, position them into a bowl of cold water to keep them from staining.
Cover the crockpot and choose your setting. It takes 3 to 4 hours on High, or 5 to 6 hours on Low.
Mentioning just right, taste a spoonful of potatoes before you serve them. Include more salt, if required, and stir in newly ground black pepper, too, if you like it. Garnish them with sliced chives or sliced up green onions, or a pat of butter.
Cooking Tip
The cut potatoes will brown a bit on the top when they first start cooking considering that they arent immersed in liquid. Dont stress! It will be alright since once you mash it all together, whatever will look simply fine.
It appears like everybody has a choice concerning mashed potatoes. Some individuals like them thick and chunky, hardly mashed, and some people like them smooth and velvety. If the potatoes do not seem to have the consistency you like, add a bit more milk or butter up until they are just.
As soon as the potatoes are fork tender, turn the crockpot off. What does “fork tender” indicate? When you poke a fork into the centers of the potatoes, the fork ought to go in easily, with little resistance. Cover the pot and continue cooking the potatoes if it feels like theyre tough in the middle yet.
Mashed potatoes go completely with Instant Pot pot roast or Instant Pot brief ribs. Attempt this crockpot Italian pot roast or crockpot ham with maple Dijon sauce if you have two slow cookers. These braised lamb shanks are just incredible.
Cut the potatoes into equally sized portions, roughly 2 inches. You do not need to measure them. Simply try to get them everything about the exact same size so they prepare equally. Little pieces cook quick, bigger pieces take longer.
Rinse the peeled potatoes well to eliminate any grit and put them into the crockpot. Add the broth, minced garlic (if youre utilizing it), and salt.
Mash the potatoes by hand, using a potato masher, or whip them with an electrical mixer. You can mash or whip them right in the slow cooker.
When they are ended up cooking, do not drain the potatoes. Any remaining broth can be mashed right in. Include the softened butter, sour cream, and milk to the prepared potatoes in the crockpot.
These tasty potatoes barely require anything to dress them up but if you require a gravy dish, try this make ahead turkey gravy. You can make it with chicken broth if it isnt turkey day.
Youll require a big 6 to 7 quart slow cooker. Spray the inside gently with nonstick spray for simple cleanup.
Frequently asked questions
Can you make mashed potatoes ahead of time and keep warm? Thats one of the advantages of these crockpot mashed potatoes. Simply set the crockpot on Warm till youre prepared to serve them once they are mashed.
Make It Your Own
Brown Butter Option: Take an extra action and brown the butter prior to adding it to the mashed potatoes. Try Instant Pot mashed potatoes. Good!Prefer a potato mash with skin?
The potatoes can be peeled approximately a day ahead of time. Make certain they are totally submerged in cool water. They can set on the counter over night.
Since this dish makes a big batch, make sure to have a look at the freezer ideas listed below. You can freeze mashed potatoes for future meals.
Make-Ahead Ideas
Storage & & Reheating Tips
Cool leftover mashed potatoes slightly before refrigerating. Use and cover within three days.
Reheat single portions in the microwave at 50% power until warm. Bigger quantities can be reheated in the oven. Put the potatoes into a greased oven safe baking pan, add a little additional butter, and cover with foil. Bake at 350 ° F for a half hour or till warmed through (165 ° F).
Mashed potatoes likewise freeze well. Theyll keep for one month in the freezer. After that, they will lose their texture and end up being watery. For helpful tips about freezing and reheating frozen mashed potatoes, take a look at this post by The Kitchn.
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Prep Time: 20 minsCook Time: 3 hrs0 minsTotal Time: 3 hrs 20 minutes
10 portions
Cook ModePrevent your screen from going dark
With no boiling or draining needed, crockpot mashed potatoes will become your favorite method to make mashed potatoes, especially on busy days!
InstructionsPeel and cut and wash potatoes into large portions, approximately 2 inches. Try to keep the size somewhat uniform.Lightly spray a 6- or 7-quart crockpot with nonstick spray. Location potatoes inside. Add broth, optional garlic, and salt; stir. Cook and cover on Low for 5 to 6 hours or High for 3 to 4 hours, stirring once throughout cooking time.When potatoes are fork tender, do not drain them. Include butter, sour cream, and milk. Mash using a potato masher. For whipped potatoes, use a hand mixer. Include more milk as required to achieve preferred consistency. Taste and season with salt and pepper, as needed.Leave the mashed potatoes in the slow cooker on warm up until prepared to serve.
Notes
Brown Butter Option: When potatoes are almost done cooking, brown butter in a little pan over medium heat. Hint: Use a light color pan so you can see the color of the butter. Keep cooking, swirling or stirring to prevent burning. Get rid of the pan from heat when the melted butter is golden brown in color and smells nutty. Pour the butter into a bowl so it stops cooking and does not scorch, or add it directly to the potatoes prior to mashing.
Optional Add-Ins (stir into potatoes after they are mashed): fresh sliced parsley and/or chives); shredded Parmesan or cheddar cheese.
Cooking note: When we tested this dish, potatoes were completely cooked in 3 hours on High.
Potatoes: This dish makes a big batch of mashed potatoes. Purchase a 5 pound bag of russet potatoes or Yukon gold potatoes. Both are excellent choices for mashed potatoes with just the right quantity of starch for a smooth, velvety texture.Chicken Broth or Vegetable Broth: The potatoes are cooked in a small quantity of broth, simply one cup. Mash the potatoes by hand, utilizing a potato masher, or whip them with an electrical mixer. Can you make mashed potatoes ahead of time and keep warm?
This website provides approximate nutrition details for benefit and as a courtesy only. Nutrition information is collected mostly from the USDA Food Composition Database, whenever offered, or otherwise other online calculators.
Nutrition InformationServing: 1cup, Calories: 250kcal, Carbohydrates: 41g, Protein: 6g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 2g, Trans Fat: 0.2 g, Cholesterol: 20mg, Sodium: 262mg, Potassium: 1010mg, Fiber: 5g, Sugar: 3g, Vitamin A: 238IU, Vitamin C: 45mg, Calcium: 57mg, Iron: 2mg
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