Slow Cooker Mashed Potatoes
Try this Slow Cooker Mashed Potatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- 1/2 teaspoon salt
- 3 cloves garlic minced
- 1/4 teaspoon black pepper
- 3 pounds yukon gold or red potatoes roughly chopped into 1-inch pieces and peeled if desired (*edited: russett potatoes tend to oxidize more quickly and turn a bit gray while cooking, so i don't recommend them)
- 1 cup chicken or vegetableâ stock
- 1/4 cup butter cut into small cubes
- 1/2 cup plain greek yogurt or sour cream
- 1/3 - 1/2 cup milk warmed
- (optional add-ins: crumbled bacon bits shredded cheddar cheese, crumbled blue cheese, chopped green onions or chives, etc.)
- Carbohydrate 0.840902222222222 g
- Cholesterol 0 mg
- Fat 0.0132244444444444 g
- Fiber 0.0583888865047031 g
- Protein 0.161433333333333 g
- Saturated Fat 0.00244277777777778 g
- Serving Size 1 1 -8 serving (229g)
- Sodium 0.434777777777778 mg
- Sugar 0.782513335717519 g
- Trans Fat 0.00380611111111111 g
- Calories 4 calories
Add potatoes and stock to the bowl of a slow cooker, and place butter cubes and minced garlic on top. Cover and cook on high for 3-4 hours, or on low for 7-8 hours, or until the potatoes are cooked and soft. Use a potato masher or an electric mixer to mash the potatoes to your desired consistency. Stir in the Greek yogurt (or sour cream), salt, and black pepper. And add your desired amount of warm milk, until the potatoes reach your desired level of creamy-ness. Stir in any other add-ins if desired. Serve warm.
