Slow Cooked Golden Mashed Potatoes Recipes

SLOW-COOKER MASHED POTATOES

Steps:

• Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
• Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

SLOW COOKER MASHED POTATOES

Steps:

• In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
• Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

SLOW-COOKED GOLDEN MASHED POTATOES

Steps:

• In a 6-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on high 4-5 hours or until potatoes are tender (do not drain liquid)., Mash potatoes, gradually adding mayonnaise, cheese and enough milk to achieve desired consistency.

SLOW COOKER MASHED POTATO RECIPE

Steps:

• Peel the potatoes and cut them into 1-1/2 inch chunks.
• Place the chopped potatoes, garlic, salt, ground black pepper, butter, and water in a 6-quart slow cooker. Cover and cook on high for four hours until the potatoes are tender.
• When the potatoes are almost finished, warm the half and half in the microwave in 30 second intervals or on the stovetop over medium heat until the liquid is barely simmering.
• Remove the lid to the slow cooker and mash the potatoes using a potato masher. For a smoother texture and denser consistency, transfer the potatoes to a stand mixer or beat with an electric hand mixer.
• When the potatoes have absorbed the liquid, add the sour cream and 1/2 cup of the warmed half and half, stirring until the liquid is absorbed. If the potatoes are too thick, add the remaining 1/2 cup of half and half.
• Season the mashed potatoes with salt and pepper to taste, and sprinkle the chopped chives on top as a garnish.