Crock Pot Mashed Potatoes

Mashed potatoes is one of those dishes that I put off making.

The peeling and chopping of the potatoes is so time consuming………

Then we have to wait for them to boil……..

Mash them and add the butter, milk and salt/pepper. …..

This is taking forever!

The other day, (the day that I made that yummy Slow Cooker Salisbury Steak), I decided to try a new thing.  You know, since I love my slow cooker anyway AND I have 3 of them.  I decided that it was time to try out making mashed potatoes in the crockpot.  I could chop them up and just leave them on high for a few hours to see how it worked.  The worst thing that would happen is that I’d still have to boil them on the stove.  I started the cooking at 3:00 p.m., so I was really needing them to get done within a few hours, if at all possible.  The good news is that they DID get done in time and they were really tasty, too !

Crock Pot Mashed Potatoes


Potatoes (about 10-12)
1/2 cup milk
1/2 stick butter
1.5 tsp. salt
Pepper (until it looks right)


  1.  Chop potatoes into 1-2″ cubes                                                                        Cubed Potatoes
  2. Fill the slow cooker halfway with water
  3. Place potatoes into water.
  4. Cook on high for 3-4 hours (or on low for 6-8)
  5. Check to see how tender they are before draining.
  6. Pour into a collander to drain water off.
  7. Return to slow cooker.
  8. Add milk, butter, salt and pepper.
  9. Mix or Mash to desired consistency.
  10. Add more milk if your potatoes seem dry.
  11. Return to slow cooker on the keep warm setting if you’re not ready to eat yet.
  12. Serve!

For me, I like this way better than the stovetop way.  It just seems less rushed.  I think since I’m not one that typically plans ahead or even thinks in an orderly manner, it helps me to feel more on top of supper when I don’t have to worry about it boiling over or over-cooking.  I just get to go about my day like I was, once it’s in the slow cooker.

Hint:  If you are making this a day early, you may want to add sour cream and/or cream cheese to the potatoes.  It helps them to keep the texture you’re used to having. 


Slow Cooker Salisbury Steak Recipe – a Crockpot Freezer Meal

This Slow Cooker Salisbury Steak has been on my menu for weeks, but I kept putting it off.  I’m the one who likes the dump it in recipes and this one requires that you actually have to at least form patties and partially precook the meat.  To be honest, I was dreading it, but really wanted to try out this recipe.  Well, let me tell you, it really wasn’t any big deal.  You wouldn’t want to do it on your most rushed days, but seriously, sometimes I make things harder than they really are.  Once I finally decided to assemble this dish, I was super happy with how quickly it came together.  I was even happier with how delicious it was!  The gravy it was cooked in made a great gravy for the mashed potatoes we served with it.  I had no complaints from my family of 8.  They all ate it up quickly, with no leftovers either!

Slow Cooker Salisbury Steak Recipe

Slow Cooker Salisbury Steak

  • 2 Pounds lean ground beef
  • 1 Envelope of Onion Soup Mix
  • 1/2 Cup Italian Bread Crumbs (can use crushed crackers if you prefer)
  • 1 egg
  • 1/4 Cup milk
  •  Flour (enough to dip your patties into)
  • 2 Cans cream of mushroom soup (or use cream of chicken, like I did)
  • 1 Package Au Juis mix


  1. In a large bowl, mix together beef, onion  soup mix, bread crumbs, egg, and milk.
  2. Form beef mixture into 8 patties.
  3. Dredge the patties in flour to coat
  4. Brown the patties on both sides (You don’t have to fully cook them if you don’t want to since they’ll be cooking for 4 or more hours in the slow cooker, too)
  5. Place the browned patties into the slow cooker, layering them if you need to
  6. In a medium bowl, prepare the Au Juis mixture according to package instructions.
  7. Mix in both cans of cream soup
  8. Pour the mixture over the patties.
  9. Cook on LOW for 4 to 6 hours, or until beef is done.

Slow Cooker Salisbury Steak Recipe - Also a Crockpot Freezer Meal -

(Pin this, please!)

Freezer to Slow Cooker Recipe Instructions

  • Follow instructions 1-4 above.
  • Place browned patties into a gallon size freezer safe bag.
  • Follow instructions 6-7
  • Pour this mixture over the patties in the bag.
  • Mix around, being sure to coat all the patties.
  • Lay flat to freeze, to maximize freezer space.
  • Label & Freeze.


Crock Pot Stuffed Pepper Soup

I love eating soup in the winter!  We had several days of negative degree temperatures and soup is just what I needed to warm my body.  It’s my kind of comfort food!  We had never tried stuffed pepper soup, but we really enjoyed this one.  It really does taste like stuffed peppers, too!

Can you do me a favor and pin this recipe on Pinterest?

Crockpot Stuffed Pepper Soup -


1-2 lbs ground beef
1 medium onion, chopped
2 green peppers, chopped
2 15oz cans diced tomatoes, undrained
1 15 oz can of tomato sauce
1 15 oz can of water
1 can corn (optional)
1 cup brown rice (if you choose to use instant or white, you will need to add it at the end or it will be mush)
1 clove garlic
1/2 tsp parsley
1/2 tsp oregano
2 Tablespoons brown sugar
2 tsp salt
1 1/2 tsp pepper


Place all ingredients in slow cooker and cook on high for 4-5 hours or on low for 7-8 hours.

Hint, the longer this cooks, the more likely your rice is going to eat up all the liquid.  If you find your soup thick, you can add water to it until it reaches the consistency you’d like to see.  Also, if you use white rice, it will be mush.  If you plan to cook the rice in the slow cooker, you’ll need a tougher grain, like brown rice.  If you prefer white rice, cook it separately and add it towards the end of its cooking time.

Freezer to Slow Cooker Directions:

  1. Brown Ground Beef
  2. Chop Onions & Green Peppers
  3. Place all ingredients except rice in freezer safe bag.
  4. Label the bag and write a note to be sure to add the rice to the crockpot on the day of cooking.
  5. Lay it flat to freeze.