Slow Cooker Mashed Potatoes
Potatoes that cook, mash and hold warm in the same pot, which frees the stovetop on a crowded holiday. They sit happily on Warm for two hours without turning gluey.
- Prep20 min
- Cook4 h
- Total4 h 25 min
- Serves10
AI-generated illustration
Contains:dairymeat
Ingredients
Method
- Put the potato chunks, broth, smashed garlic, 1/2 cup of the butter and 1 teaspoon of the salt into a 6-quart slow cooker and stir to coat.
- Cover and cook on High until a paring knife slides through a chunk with no resistance, 3 1/2 to 4 hours. Stir once at the halfway mark so the pieces on top cook evenly.
- Mash the potatoes right in the crock with a hand masher, working in the liquid already in the pot. Stop while there is still a little texture; a mixer or food processor will turn them to paste.
- Beat in the cream cheese, sour cream, warm milk, black pepper and the remaining 1 teaspoon salt until smooth and creamy.
- Dot the top with the remaining 1/4 cup butter, cover, and hold on the Warm setting up to 2 hours, stirring in a splash of extra milk if they tighten. Scatter chives over just before serving.
Notes
- Yukon Golds hold together better than russets during the long cook and mash into a naturally buttery texture.
