My mother-in-law usually makes the mashed potatoes for family meals. In recent months, I’ve made them 3 times for our Sunday dinners. During those 3 times, I’ve made the potatoes too smooth, too lumpy, and then just right. Just like the Goldilocks and the Three Bears.
This is the recipe for the just right mashed potatoes.
(I used Yukon gold potatoes for the mashed potatoes. I highly recommend them. Yum!)
Slow Cooker Mashed Potatoes
Adapted from the Yummy Life
Stars of the recipe:
- 5 lbs. Yukon gold or russet potatoes, peeled and cubed into 1 1-inch cubes
- 2 c. water
- 1 c. chicken broth (I used another cup of water and used a tsp. of better than bullion instead.)
- salt and pepper to taste
- 3 Tbsp. butter
- 1 (12 oz.) can of evaporated milk
- 6 oz. cream cheese softened
- 8 oz. sour cream
- Soak the peeled and cubed potatoes for 30 minutes or longer. This helps avoid gluey potatoes. (You could also prep the potatoes the day before.) Drain and rinse the potatoes before putting them in the crock.
- Spray your crock and then add the potatoes, water, and broth.
- Cover and cook on high for 4 to 6 hours or until fork tender.
- Drain the potatoes and then place them back in the crock.
- Add the salt, pepper, and butter. Using an electric mixer or potato masher, mash the potatoes.
- Add the milk, sour cream, and cream cheese. Mash until desired consistency.
- Serve immediately or keep in the slow cooker on keeping warm for up to 2 hours.
I made mine and served some for dinner. Then I took the rest and put it into the freezer for future meals. Each freezer bag has about 2 c. of the mashed potatoes.