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

Slow-cooker mashed potatoes recipe
Ingredients

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

Directions

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.

Serves 16

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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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