Crock Pot Mashed Potatoes
It’s that time of year again, and I am always looking for an easy way to make mashed potatoes. I have two main problems with making mashed potatoes: First of all, it takes a while, and secondly, it’s labor-intensive. So I was interested in a crock pot recipe that I found on the boards. The photo on Pinterest looks like this:
- 5 Pounds of Russet Potatoes
- 1 garlic clove minced
- 1 1/2 cups chicken broth
- 1/4 cup butter, cut into small cubes chunks
- 1 1/4 cup light sour cream
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup milk, warmed
- 2 ounces of light cream cheese
- Peel Potatoes and cube
- Get your crock pot out and set it to high. Put – Potatoes – Chicken Stock – and Butter into the Crock Pot
- Cook for 4.5 hours
- Roughly Mash Potatoes – then add garlic, sour cream, salt, pepper, milk, and cream cheese and finish mashing
So I started off with five potatoes that I washed, peeled and diced.
Then I put them in the crock pot for four hours with the butter and chicken broth.
They cooked up quite nicely,
but they were really soft, and once I added the milk, they were really runny. (I left out the cream cheese and sour cream because the family is not into all that.) Once they were mashed, I had to put them into the oven for about half an hour to dry them out a bit.
Sure, this was an easy way to make mashed potatoes, but you know, I still had to peel and dice, and there was a lot of time and effort involved. In my opinion, the easiest way to make mashed potatoes is the way my mother-in-law makes them. She bakes the whole potatoes first, at 450 for an hour or so, and then she cuts them in half and scrapes them out into a bowl before adding the butter and other ingredients. That way there’s only one bowl to clean up, and the texture is perfect every time.