Basic Crock Pot Mashed Potatoes Recipes

Steps:

• In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
• Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Steps:

• Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight., Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3 to 3-1/2 hours.

Steps:

• Place garlic in the Crock Pot, then add potatoes. Top with butter, sprinkle on the salt, and add the water or vegetable broth.
• Cook on high 3 - 4 hours or low 8 hours. Potatoes and garlic should be very tender.
• Using a potato masher, mash potatoes a bit and then pour in 1/4 cup half-and-half. Continue mashing, adding additional half-and-half until potatoes are desired consistency. Taste and add additional salt and pepper if desired.
• Serve topped with additional butter if desired.

Steps:

• Place peeled and quartered potatoes in a large crock pot and fill with water.
• Cook on low over night for 8 hours.
• In the morning drain potatoes (if desired save some potato water for gravy base) and mash with remaining ingredients.
• Dot with extra butter.
• Transport crock pot (if necessary) and cook on low for 3 hours, stir and serve immediately.

Steps:

• Cook potatoes in large pot of boiling water until tender.
• Mash until there are no lumps.
• Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well.
• Cool slightly, place in removable liner of your crock pot and place in the refrigerator.
• Take out of refrigerator about 3 1/2 hours before you plan to serve them.
• Place in crockpot and dot with butter.
• Cook on LOW for 3 hours, stirring once or twice.
• They can be held an additional 30 minutes or more.

Steps:

• Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
• Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

Steps:

• Peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. (If you prefer more rustic mashed potatoes, keep the skin on half of them.).
• Submerge the potatoes in a bowl of cold water to keep them from turning brown while you are chopping them.
• Cut the potatoes into similar-sized chunks so that they will cook evenly: the cubes should be about 1½ to two inches wide.
• Submerge cubed potatoes into a pot of water that is large enough to hold the potatoes with enough water to cover. Add salt, if desired. Place the pot over a high heat and bring the water to a boil. Reduce heat to simmer.
• Simmer, covered, until tender--about 15-20 minutes. A knife tip inserted into a potato should meet no resistance; if the potato clings to the knife, the potatoes need to cook longer. When potatoes are done, remove from heat and drain immediately.
• Let the potatoes sit for a minute to dry and to allow any excess water to drain from the bottom of the colander. Meanwhile, heat the butter and cream in a small saucepan at a low temperature. (You can also use the microwave for this step.).
• Return the cooked potatoes to the large pan and mash them with the back of a spoon, a food mill, or a potato ricer.
• Gently stir in the warm butter and cream.
• At this point, taste the potatoes for proper seasoning and adjust it to taste. Test for consistency, too: if the potatoes are too thick, add more cream. Other herbs and spices can be added at this point as well--chopped chives, Italian parsley, Parmesan cheese, crumbled bacon, roasted garlic, chopped scallions or creamed leeks are all delicious matches.
• ***To reduce the fat content of traditional mashed potatoes, use low-fat sour cream in place of butter, and milk or broth rather than cream.

Steps:

• Place potatoes, butter, salt, pepper, and water in a large slow cooker.
• Cover and cook on high for 4 hours.
• Remove lid and mash the potatoes with a masher or beaters, mixing in the milk.
• Stir in chives
• Keep the slow cooker on "warm" setting while you serve them!
• Enjoy!

Steps:

• Toss potatoes, water, butter, salt, pepper, and garlic and put them into the crock pot.
• Cook the potatoes (covered, of course) for 4 hours on high or 7 hours on low in the crock pot.
• Add milk and mash the potatoes.

Steps:

• In a large bowl, combine the potato pieces with water to cover and let stand for 5 minutes to remove excess starch, then drain.
• Bring a large sauce-pan 3/4 full of water to a boil.
• Add the 1 1/2 teaspoon salt and the potatoes and return to a boil until tender when pierced with a fork, about 15 minutes.
• Drain well and return to the empty pan.
• Place the pan over high heat and, turning the potatoes to prevent scorching, heat to evaporate the moisture, 1-2 minutes.
• Remove from the heat.
• Using a potato masher, mash until potatoes are almost smooth.
• Add the butter, mash, and the half-and-half, a little at a time, switching to a spoon when the potatoes are smooth.
• The potatoes should be creamy but not soupy.
• Season to taste with salt and white pepper, transfer to a warmed serving dish and serve immediately.

Steps:

• Boil peeled potatoes until tender.
• Beat sour cream and cream cheese together.
• Add hot potatoes and beat until smooth.
• Add butter, chives, salt and pepper to taste.
• Place in greased two quart casserole.
• Dot with butter and sprinkle paprika on top.
• Bake at 350 degrees for 25 minutes.
• Serves 8-10.
• NOTE****this recipe can be made the day before dinner and refrigerated in crock pot.
• Then, on the serving day, just turn on crock pot at low setting and cook potatoes for about 2-3 hours, to be ready when the rest of the dinner is ready.
• You may add more butter, cream cheese or sour cream depending upon the consistency you prefer.