Creamy Make Ahead Mashed Potatoes (Crock Pot)
By
V Seward
@Vseward
1
Let's face it, the mashed potatoes are a must at thanksgiving but are inevitably the last minute side dish ... Instead of waiting for the water to boil, using the stove when you should be making gravy, try my hassle free slow cooker recipe. I wouldn't dream of making mashed potatoes for a crowd days before and re-heating them! I was so excited to figure this one out and have many raves these are the best mashed potatoes. Hope they become a family favorite for thanksgiving or anytime you want to serve a crowd.
Ingredients
- 5 lb
- sierra gold, red or russett potatoes, peeled and diced
- 1 1/2 c
- chicken broth, low salt (can use water or half water, half broth)
- 1 c
- butter, cut into chunks
- 1 Tbsp
- salt
- 1 1/4 Tbsp
- garlic powder
- 3 1/4 tsp
- ground black pepper
- 1 1/3 c
- milk, slightly warmed
- 2 Tbsp
- sour cream
How to Make Creamy Make Ahead Mashed Potatoes (Crock Pot)
- 1Place the potatoes, water, chicken broth and butter into a 4-5 quart slow cooker.
Season with salt, garlic powder, and pepper.
Cover, and cook High for 4 - 4 1/2 hours until potatoes are fork tender. - 2Do 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 and the sour cream to achieve a creamy consistency. - 3May serve immediately or Keep warm on low until serving up to 2 hours. Just keep the lid on it.
Stir before serving.
