Crock Pot Mashed Potatoes Recipe For Thanksgiving

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.

CROCKPOT MASHED POTATOES

Steps:

• Place the potatoes in your 6-8 quart slow cooker. Add in the chicken broth, garlic, and chicken bouillon. Cover and cook on high for 3-4 hours, or on low for 6-8 hours, stirring once halfway through cooking.
• When potatoes are done, add in the half and half, butter, and cream cheese. Mash using a potato masher or hand mixer until desired consistency is reached. You can add more half and half if you prefer creamier potatoes. Season with black pepper as desired.
• Serve immediately, or keep warm in slow cooker until ready to serve, up to 2 hours.

ULTIMATE SLOW-COOKER MASHED POTATOES

Steps:

• In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter.
• Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
• Add remaining ingredients except milk. Mash, crush or smash potatoes using potato masher, or beat with electric mixer on low speed until well blended. Do not overmix. Stir in enough milk for desired creamy consistency. Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving.

CROCKPOT MASHED POTATOES RECIPE

Steps:

• Grease crockpot with cooking spray.
• Place potatoes, broth, garlic, spices, and butter into the crockpot and stir to combine.
• Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, or until the potatoes are tender.
• Once the potatoes are done, stir in cream cheese, parmesan, and sour cream.
• Use a hand mixer to blend potatoes until desired texture has been reached!
• Re-season, if necessary.
• Serve and enjoy!

THE BEST RICH & CREAMY CROCK POT MASHED POTATOES

Steps:

• Add the diced potatoes to a large pot of water. Bring to a boil and cook until fork tender, about 15 minutes. Drain and mash.
• In the meantime, sauté the diced onion in 2 tablespoons of butter in a small skillet until onion is translucent and beginning to brown. If you skip this step, the onions will be crunchy in your finished potatoes, and nobody wants crunchy onions in their potatoes.
• In a medium bowl, combine cream cheese, sour cream, evaporated milk, cooked onion, salt, and black pepper until blended. Add mixture to mashed potatoes and mix well.
• Transfer mashed potato mixture to the crock pot. We use a 6-quart crock pot, and the potatoes half fill it.
• Can be cooked on low up to 4 hours or on the keep warm setting for longer. Re-moisten with milk and butter if needed.
• Add the potatoes to the slow cooker with plenty of chicken broth to cover them.
• Cook on high for 4 hours or low for 8 hours. Drain the broth from the potatoes and mash right in the crockpot.
• Sauté the diced onion in 2 tablespoons of butter in a small skillet until onion is translucent and beginning to brown. If you skip this step, the onions will be crunchy in your finished potatoes, and nobody wants crunchy potatoes.
• In a medium bowl, combine cream cheese, sour cream, evaporated milk, cooked onion, salt, and pepper until blended. Add to mashed potatoes in the slow cooker, mix well, and cover with the lid.
• Can be cooked on low an additional 4 hours or use the keep warm setting for longer. Re-moisten with milk and butter as needed.

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.

MAKE AHEAD MASHED POTATOES FOR CROCK POT

Steps:

• Boil peeled potatoes until tender.
• Beat sour cream and cream cheese together.
• Add hot potatoes and beat until smooth.
• Add butter, chives, salt and pepper to taste.
• Place in greased two quart casserole.
• Dot with butter and sprinkle paprika on top.
• Bake at 350 degrees for 25 minutes.
• Serves 8-10.
• NOTE****this recipe can be made the day before dinner and refrigerated in crock pot.
• Then, on the serving day, just turn on crock pot at low setting and cook potatoes for about 2-3 hours, to be ready when the rest of the dinner is ready.
• You may add more butter, cream cheese or sour cream depending upon the consistency you prefer.

MAKE-AHEAD SLOW COOKER MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low and simmer until fork tender, 20 to 25 minutes. Drain water and place pot with potatoes back over medium heat until potatoes are dry, 1 to 2 minutes.
• Mash potatoes using a hand mixer until smooth. Stir in cream cheese, half-and-half, egg whites, chives, onion powder, salt, and pepper. Blend well.
• Spray a slow cooker insert with nonstick spray and add mashed potato mixture. Cut 1/2 cup butter into tablespoon-sized pieces and add to potatoes.
• Cook on Low for 2 1/2 hours, stirring once or twice during the cook time. Stir in remaining 1/4 cup of butter 1 tablespoon at a time and cook for an additional 30 minutes.

SLOW COOKER MASHED POTATOES RECIPE BY TASTY

Steps:

• Place potatoes, butter, salt, pepper, and water in a large slow cooker.
• Cover and cook on high for 4 hours.
• Remove lid and mash the potatoes with a masher or beaters, mixing in the milk.
• Stir in chives
• Keep the slow cooker on "warm" setting while you serve them!
• Enjoy!

SLOW-COOKER LOADED MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight., Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3 to 3-1/2 hours.