V S Do Ahead Slow Cooker Mashed Potatoes Recipes

DO-AHEAD MASHED POTATOES FOR A CROWD

Steps:

• Scrub the potatoes, peel or don't peel. Cut into large chunks and place in a very large pot with plenty of headroom. Fill with water to cover and then add a few extra inches of water; salt the water. Bring to a boil over high heat. Adjust heat and vigorously simmer until potatoes are tender when pierced with a knife, about 20 minutes or until done.
• Meanwhile, warm 3 cups (720 ml) of the milk (or half and half if you want richer mashed potatoes) with the 1/2 cup (113 g) of butter.
• Butter the inside of your slow cooker at this time, as well.
• Drain well in a colander. Return potatoes to the pot over low heat and toss them around a few times to dry out a bit.
• If you are going to mash with a hand-held potato masher you will proceed right in the pot. If you are going to use a ricer or food mill, you will do that right in the slow cooker.
• Using Hand-Held Potato Masher: Use a potato masher to begin mashing the potatoes right in the cooking pot, adding the warmed milk and melted butter. Add additional milk if necessary and keep mashing to achieve desired texture. You want them a little looser than usual, as they will dry out a tad in the slow cooker. Taste and season well with salt and pepper. Transfer to slow cooker. Dot potatoes with the remaining 3 tablespoons of butter. Cover the slow cooker and set on warm for up to 4 hours.
• Using Ricer or Food Mill: Place ricer or food mill over slow cooker. Add potatoes to ricer or food mill and press potatoes into slow cooker. Clean out skins from food mill as you go. Once all the potatoes are in the slow cooker, add warmed milk and melted butter and use a balloon whisk to bring everything together. Add additional milk if needed, whisking it in well. You want the mashed potatoes little looser than usual, as they will dry out a tad in the slow cooker. Taste and season to taste with salt and pepper. Dot potatoes with the remaining 3 tablespoons of butter. Cover the slow cooker and set on warm for up to 4 hours.

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

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.

V'S DO-AHEAD SLOW COOKER MASHED POTATOES

Steps:

• Place the potatoes, water, and butter into a slow cooker.
• Season with salt, garlic powder, and pepper.
• Cover, and cook High for 4 hours.
• Do not remove the excess water from slow cooker. This adds to the creamy texture.
• Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
• Keep warm on low until serving.
• My slow cooker has a warm setting which it automatically goes to once cooking time has been reached. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

MAKE AHEAD SLOW COOKER MASHED POTATOES

Steps:

• Gather the ingredients.
• Cook the potatoes in large pot of boiling salted water until they are tender, about 20 to 30 minutes.
• Drain the potatoes in a colander, return the potatoes to the dry pot. Shake over low heat for about 1 minute. This helps make the potatoes fluffy as it drives off excess moisture.
• Mash the potatoes until there are no lumps. Beat in the cream cheese, sour cream, onion powder, salt, pepper, and egg.
• Place the mashed potatoes in a greased 9 x 13-inch baking dish. Melt the butter and drizzle over the potatoes. Cool for 20 minutes, then cover and refrigerate up to three days.
• Take the potatoes out of the refrigerator about 3 1/2 hours before serving time. Stir the potato mixture well. Remove the potatoes from the dish and place it in a 4- or 5-quart crock pot . Cover and cook on low heat for 3 to 4 hours, stirring once or twice.
• You can add more melted butter or some cream or milk if you want a softer consistency. The potatoes can be held in the slow cooker an additional 30 minutes or more on low. Or turn the crock pot to "keep warm" for another hour or two, if necessary.
• Serve and enjoy.