Crockpot Mashed Potatoes
Mashed potatoes cooked and kept hot in the slow cooker, so the oven and stove stay free on Thanksgiving.
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Ingredients
- 5 lb Yukon Gold or russet potatoes peeled and cut in 2-inch chunks
- 1 cup chicken broth
- 4 cloves garlic peeled (optional)
- 1 1/2 tsp salt plus more to taste
- 1/2 cup butter 1 stick
- 3/4 cup warm milk or half-and-half plus more as needed
- 4 oz cream cheese or 1/2 cup sour cream
- black pepper and chopped chives to taste
Instructions
- Put the potatoes, broth, garlic and salt in a 6-quart slow cooker. Stir.
- Cover and cook on HIGH for 3 1/2 to 4 hours, or on LOW for 6 to 7 hours, until a fork slides through every piece.
- Add the butter and cream cheese. Mash right in the crock with a potato masher.
- Stir in the warm milk a little at a time until creamy. Season with salt and pepper.
- Switch to WARM. Stir every hour and add a splash of milk if they get stiff. Keep them at 140°F or above (check once with a thermometer).
Notes
Hold on WARM at 140°F or above and serve within about 2 to 4 hours. Do not reheat cold mashed potatoes in the slow cooker: heat them until steaming first. Refrigerate leftovers within 2 hours.
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