Mashed potatoes have to be one of the ultimate comfort foods – rich and creamy with a nutty undertone topped with a pat of butter slowly melting on top!
This time of year can be a bit crazy. There are open houses, holiday lunches, pot luck dinners and of course “Friendsgiving”! We revisit our holiday menu every year and one thing is always clear – it’s not Thanksgiving without mashed potatoes sharing in your feast. Making them in your slow cooker is a super simple way to prep them, keep them warm and even transport them if needed.
We started using our slow cookers to make many of our Thanksgiving sides years ago, saving the precious space in the oven for that big bird and those pies. We start with our favorite “mashing” potato, Yukon Gold. They yield a creamy, rich flavor and texture, not like any other. The list of ingredients resembles our traditional mashed potato recipe. Those Yukon Gold potatoes plus kosher salt, freshly cracked black pepper, and nutmeg – yes nutmeg. Then cook the potatoes with half and half, chicken stock and a bit of butter.
Toss everything together in your slow cooker and you’re all set. In no time at all you’ll have a gorgeous bounty of tender potatoes simmering in a rich sauce, ready to mash into potato greatness.
Mashed potatoes made easy!
Slow Cooker Mashed Potatoes
4 pounds Yukon Gold potatoes 1-½ teaspoons kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon freshly grated nutmeg
1 cup half and half
1 cup chicken stock
3 tablespoons butter, divided
Peel the potatoes and cut into them small cubes, about 1 to 2 inches each.
Place the cubed potatoes in the bowl of a 5-quart slow cooker. Add the kosher salt, the pepper and the nutmeg. Pour in the half and half along with the chicken stock and add 2 tablespoons of the butter. Stir to blend together.
Cover and set the slow cooker on high for 2 hours or until the potatoes are very tender.
When the potatoes are done, cream the potatoes with a potato masher. Check for seasonings, adding more if needed.
Top with the remaining tablespoon of butter.
Serves 6 to 8.
Slow Cooker Mashed Potatoes
Equipment
- 5-quart slow cooker
Ingredients
- 4 pounds Yukon Gold potatoes
- 1-½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon freshly grated nutmeg
- 1 cup half and half
- 1 cup chicken stock
- 3 tablespoons butter, divided
Instructions
- Peel the potatoes and cut into them into small cubes, about 1 to 2 inches each.
- Place the cubed potatoes in the bowl of a 5-quart slow cooker. Add the kosher salt, the pepper and the nutmeg.
- Pour in the half and half along with the chicken stock and add 2 tablespoons of the butter. Stir to blend together.
- Cover and set the slow cooker on high for 2 hours or until the potatoes are very tender.
- When the potatoes are done, cream the potatoes with a potato masher. Check for seasonings, adding more if needed.
- Top with the remaining tablespoon of butter.
