How to Make Slow Cooker Mashed Potatoes

Cooking Traditional Mashed Potatoes

Peel and chop the potatoes. Rinse about 5 pounds (2.25 kg) of russet potatoes and then use a peeler to remove the skins. Then, place the potatoes on a cutting board and cut them into approximately one-inch (2.5 cm) chunks. The potato chunks do not need to be exactly one-inch in size. However, making them smaller will help the potatoes cook more evenly.

Cook the potatoes with water, butter, salt, and pepper. In a large mixing bowl or 6-quart (5.5 L) slow cooker pot, add the potato chunks, 12 tablespoons (170 g) of butter, 1 tablespoon of salt (17 g), and a ½ tablespoon (8 g) of ground black pepper. Stir the mixture until the potato chunks are completely covered in salt and pepper. Add 1 cup of water (240 mL) and cook the mixture on high for 4 hours or on low for 7 to 8 hours. You can melt the butter before you add it to the potatoes. However, it will melt while they cook anyway. The potatoes may brown a little while they cook. However, this should not affect the flavor.

Mash the potatoes and stir in sour cream and milk. Once the potatoes are soft, add 1 ½ cups (360 mL) of warm milk to the mixture. Then, take a potato masher or an electric mixer and smash the potatoes. If the potatoes are still too clumpy, add another ½ cup (120 mL) of warm milk to the potatoes and continue mashing. It may work best to use the masher to break down the potatoes and then use the mixer to whip them into a nice fluffy texture. Add salt and pepper to taste.

Add your garnishes. Because these are relatively basic mashed potatoes, you can garnish them with nearly anything. You can make gravy to accompany your potatoes or add toppings like sour cream, bacon, or chives. You could even use your slow cooker mashed potatoes to make a delicious shepherd’s pie.

Preparing French Onion Mashed Potatoes

Peel and chop the potatoes. Wash the spuds and use a peeler to remove the skins from about 4 pounds (2 kg) of russet potatoes. Then, place the potatoes on a cutting board and quarter them or chop them into one-inch (2.5 cm) chunks. The smaller the pieces of potato, the more evenly they will cook.

Cook the potatoes in the slow cooker with beef stock and butter. Place the potato chunks in a 6-quart (5.5 L) slow cooker. Add ½ cup (120 mL) of beef stock and 2 tablespoons (28 g) of butter. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.

Caramelize the onions. While the potatoes cook, peel and dice 2 pounds (1 kg) of onions. Add the onions to a nonstick pan. Cover and cook them over medium heat for 10 to 15 minutes. Once the onions begin to brown and stick to the pan, remove the lid and lower the heat to low. Add 1-tablespoon (15 mL) of vegetable oil and a pinch of salt. Cook the onion for another 40 minutes, stirring occasionally. If you refrigerate them properly, you can cook the onions ahead of time. You can also cook them one hour before you intend to mash the potatoes.

Blend in the Gruyere cheese, caramelized onions, and warm cream mixture. Once your potatoes are soft, you should warm ½ cup (120 mL) of heavy whipping cream, 3 tablespoons (42 g) of butter, and ¼ cup (60 mL) of milk on the stovetop or in the microwave. Cook the mixture until the butter melts and then pour it in with the potatoes. Use a masher or an electric mixer to smash the potatoes. Finally, mix in ½ cup (50g) of shredded Gruyere cheese and the majority of your caramelized onions. Be sure to set aside some caramelized onions to serve as a garnish for your potatoes. Add salt and pepper to taste.

Making Easy Garlic Mashed Potatoes

Cook the potatoes in the slow cooker with butter, garlic, and water. Wash about 4 pounds (2 kg) of red potatoes and place them in a 6-quart (5.5 L) slow cooker. Dice and peel four cloves of garlic. Add the diced garlic, ¼ cup (57 g) of butter, and ¼ cup (60 mL) of water to the slow cooker. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.

Mix in the dairy products and spices. Once the potatoes are soft, add ½-cup (113 g) sour cream, 1/3 cup (30 g) of parmesan cheese, 2 tablespoons (30 mL) of milk, ¼ teaspoon (.7 g) of nutmeg, and ½ teaspoon (1.3 g) each of thyme, oregano, basil. Use a potato masher or an electric mixer to blend the potatoes. Add some more milk if the mixture is too thick for your taste. Add salt and pepper to taste. You can grate the parmesan yourself or buy grated cheese at the grocery store.

Garnish the potatoes. The garlic mashed potatoes are great for making loaded mashed potatoes. While your potatoes cool, dice up some chives and then sprinkle them on top of the potatoes. If you really want to zest up your potatoes, consider topping them with bacon, cheddar cheese, and a little sour cream.

Finished.