These one-pot slow-cooker mashed potatoes are slow-simmered in stock and bay leaves, then whipped to perfection with butter, milk and garlic.
Pop on the lid and take these crockpot potatoes to your Thanksgiving gathering or a neighborhood potluck!
Slow-cooker mashed potatoes recipe
5 pounds Yukon gold potatoes, peeled and cut into cubes
1 cup Kitchen Basics Original Chicken Stock
2 McCormick Bay Leaves
1/2 cup (1 stick) butter, cut into chunks
1 teaspoon salt
3/4 teaspoon McCormick Black Pepper, Ground
1/2 teaspoon McCormick Garlic Powder
1/2 to 1 cup milk
1 teaspoon McCormick Parsley Flakes
Spray inside of 6-quart slow cooker with no stick cooking spray. Add potatoes, stock and bay leaves. Cover.
Cook 4 hours on HIGH or until potatoes are tender, stirring after each hour. Remove bay leaves. Stir in butter, salt, pepper and garlic powder. Cover. Let stand 5 minutes.
Beat potatoes with electric mixer on medium-high speed or mash with potato masher, gradually adding milk, until smooth. Stir in parsley. Top with additional butter, if desired.
Tip: Mashed potatoes can be kept on warm setting in the slow cooker. Stir before serving. If potatoes get too dry, stir in additional milk until desired consistency.
Directions for slow-cooker loaded potatoes
Stir in 1 cup sour cream and 1 cup shredded cheddar cheese with the butter and spices. Mash potatoes as directed in recipe. Stir in 12 slices bacon, crisply cooked and crumbled, with the parsley.
Nutrition information (per serving) Calories: 166; Cholesterol: 16mg; Sodium: 227mg; Protein: 3g; Total Fat: 6g; Saturated Fat: 4g; Fiber: 2g; Carbohydrate: 25g
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