I recently discovered a kitchen trick that I have immediately added to my arsenal: Slow Cooker mashed potatoes!!
OK, I’m sure you’ve been doing this for a long time. I’m almost positive I’m late to the slow cooker mashed potato party, but I’m here now and I’m excited.
I recently started sharing some tips and tricks for Thanksgiving on my Instagram (hint: follow me on Instagram!) and I just shared this one. It is so easy, I can’t believe I’ve been wasting precious stove space all these years!
Usually when making mashed potatoes on Thanksgiving, I would just boil the potatoes like usual on the stovetop and then mash them and add my other ingredients (milk, butter, cheese, sour cream, cream cheese… whatever you like). It was always saved to the last minute so they would be warm, but the last minute is the most chaotic, amiright? Making the mashed potatoes this way will be a stress reliever, if nothing else. Here’s what you do:
(Apologies ahead of time for the bad pictures. I was having issues…)
Cube about 3-4 pounds of potatoes (I used Yukon gold, but I’m sure you could use russet or red)
Add them to the slow cooker with about 1-1/2 cups of water and some garlic.
Drain the water and mash the potatoes with whatever ingredients you like right in the slow cooker. Don’t forget to salt them to taste too.
That’s it. And if they are done earlier than the rest of the meal, you can just put the lid back on and set it to warm until you are ready to serve! I wouldn’t do this step too early, though, because you don’t want to risk drying them out.