Slow-Cooker Russet Mashed Potatoes
These slow-cooked potatoes offer a practical way to prepare a classic side dish without requiring stovetop boiling or precious oven space during holiday gatherings.
7h20View source
10 servings
slow cooker
Main
vegetarian
homemade
Ingredients
10 servings
- 5 pounds Russet potatoes · peeled and cubed
- 8 tablespoons butter
- 1 tablespoon garlic · minced
- 1 teaspoon salt
- 1 teaspoon pepper
- ¾ cup water · or chicken broth
- 1 cup sour cream
- 3 Tbsp. cream cheese
- ½ cup milk · or half and half
Preparation
- 1
Peel the potatoes and cut them into cubes.
- 2
Place the prepared potatoes into the slow cooker.
- 3
Add the water or chicken broth, minced garlic, salt, and pepper into the slow cooker.
- 4
Place the butter on top of the potatoes.
- 5
Set the slow cooker to low heat and cook for 6 to 7 hours.
- 6
Once cooked, transfer the potatoes to a large bowl, leaving the excess liquid in the slow cooker, then mash the potatoes using a potato masher.
- 7
Add the sour cream, cream cheese, and milk to the bowl, then blend with a hand mixer or stand mixer until smooth.
- 8
Serve the potatoes hot.
