Cream and delicious terracotta mashed potatoes

Slow Cooker Mashed Potato Ingredients

Broth exchange: Chicken or vegetable soup can replace water, but potatoes may turn beige.

Milk or cream: Milk or heavy cream can replace half and half, but heat it first so that the potatoes absorb it quickly and will not become sticky.

Potato: Use Russian potatoes for classic creamy mashed potatoes, or Yukon golden gold for a richer flavor. Cut into ½-1-inch pieces – small pieces faster.

liquid: Potatoes don’t need submerged. Just add enough steam. They will absorb what is left when mashed with half and half.

Garlic paste: Add a few cloves of garlic to potatoes.

Fill and pound: Add bacon, chives, cheddar and sour cream before serving.

How to make crockpot mashed potatoes

If you want to save time and energy during your holidays, put this crockpot mashed potato recipe. The best part is that they stay warm in the crockpot until ready to eat!

1. Add to Crockpot & Cook: Add peeled and diced potatoes and water to 5 quart crockpot. Cover and cook on lows for 4-5 hours until the potatoes are very soft.
2. Mash and serve: Once cooked, add half and half of butter, salt and pepper to the soft potatoes. Mash potatoes to the consistency you want using a handkerchief masher, a manual blender or a potato grinder. Over-mix makes them sticky. Season with salt and pepper. Switch the Crockpot to a warm setting and keep it warm for 2 hours before covering it.

Alyssa’s Pro Tips

Stir: During cooking time, stir once or twice to prevent browning, but avoid lifting the lid too much. This will prolong cooking time and may cause potatoes to turn brown.