One of the hardest things to manage on Thanksgiving or other food-centric holidays is finding room on your stovetop to make everything. The kitchen is crowded, hot and crazy- but it doesn’t need to be. Using your slow cooker, you can make these Crockpot Mashed Potatoes without using up any precious stovetop space!
This recipe is fabulous because you can cook, mash, keep warm and serve straight out of your crockpot. Less dirty dishes, less stovetop space being hogged, and delicious, easy mashed potatoes! Its a win-win-win. To clear up even more space in your kitchen, check out my Smoked Turkey and take it outside. It is the best way to make turkey, ever. It stays super moist and juicy and the smoked flavor is a fantastic twist on traditional turkey.
This recipe was my favorite after testing out other crockpot methods. I tried some other recipes that involved adding milk and butter while the potatoes cook- but they all curdled when I tried them. So I just went with my gut and used my own basic mashed potato recipe, but using the slow cooker to cook the potatoes.
- 2 pounds red potatoes, halved (I leave the peel on, but feel free to remove if you prefer)
- 2 cups water
- ½ teaspoon salt
- ½ cup Tbsp heavy cream or greek yogurt
- 2 Tbsp butter
- 1 Tbsp milk
- 2 tbsp garlic powder (optional) or 5 garlic cloves, roasted and diced
- Salt and Pepper
- In crockpot, add 2 cups of water and potatoes.
- Cook on high for 1-2 hours or until potatoes are very soft to touch.
- Water should be almost evaporated and potatoes will mash when gently touched. If you have a lot of water leftover, drain it off. If you have under ½ cup, go ahead and leave it. This will help keep your potatoes from over drying while waiting for dinner to be done- so you can make them ahead of time.
- Add cream, butter, garlic and mash well using hand mixer or mashing utensil, right there in the crockpot.
- Add salt and pepper to taste.
- Keep potatoes on medium or low for up to 2 hours, or until ready to serve.