This week we made Slow Cooker Mashed Potatoes. These mashed potatoes are far off from any mashed potato recipe you’ve ever made, but trust me, they’re worth it!
Slow cookers aren’t just for stews and chili! Sometimes they’re for sandwiches or dessert. And now you can make mashed potatoes in a slow cooker too. On Thanksgiving Day, the stove is always littered with pots and pans. You can free up some space and a ton of time by making mashed potatoes in the slow cooker instead of on the stove.
This recipe comes from a cookbook by Gina Holmolka: Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes. Gina is a fantastic recipe developer and this cookbook is awesome! It’s full of healthier recipes. I highly recommend picking up a copy.
- chicken broth
- low fat buttermilk
- light sour cream
- whipped butter
- kosher salt and freshly ground black pepper
- chopped chives
How to make Slow Cooker Mashed Potatoes:
Slow Cooker Mashed Potatoes are so easy to make! After peeling and cutting the potatoes, place them in your slow cooker insert. Add chicken broth and cook for 4 hours. Drain the potatoes and save a little of the broth. Add buttermilk, sour cream, butter, salt and pepper. Then the smashing and mixing of ingredients begins. Mash with a potato masher or use an electric mixer to make them super creamy.
Sprinkle the top of your mashed potatoes with chopped chives. These mashed potatoes are an easy twist on the classic recipe. With the holiday season coming up (especially Thanksgiving), it’s the perfect time to make this recipe. Nothing beats the ease of a classic side dish! Next time you want to make mashed potatoes, throw ’em in the slow cooker!
Check out another recipe from this book on RecipeGirl.com >> Slow Cooker Chicken Cacciatore!
Slow Cooker Mashed Potatoes
- 2 pounds (about 8 medium) Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 3 cups reduced-sodium chicken broth
- ⅓ cup low fat buttermilk
- ¼ cup light sour cream (I used regular)
- 2 tablespoons whipped butter (I used regular)
- ¾ teaspoon kosher salt
- freshly ground black pepper, to taste
- 1 tablespoon chopped fresh chives
- Put the potatoes into a slow cooker and pour the broth on top. Cover and cook on high for 4 hours (or on low for 8 hours), until the potatoes are cooked and soft.
- Drain the potatoes, reserving some of the broth, and return them to the slow cooker. Add the buttermilk, sour cream, butter, salt and pepper to taste and mash with a potato masher. Stir in the chives and keep warm until ready to serve. It's best to eat right away, but if you're eating them later and the potatoes get dry, add some of the reserved broth to soften them.