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