Slow Cooker Mashed Potatoes

This was the first time I've made potatoes in a crock pot and I was really happy with how it came out - creamy, easy to tweak seasonings to your personal preference, and super hands off! I love letting my crock pot do all the work. No babysitting a pot on the stove checking for water bubbling over, evaporating, and perfect potato "doneness"

Free up some space on your stove, and let your crock pot handle the potatoes the next time you have a few different dishes going at the same time! Leave a bit of the peels on if you like, like we do, leave a little bit of texture when you mash them if you'd like too - I prefer ours to have a bit of texture so leave them a little on the lumpy side, and love a bit of peel in there for texture and flavor!

Slow Cooker Mashed Potatoes

2 pounds red potatoes, halved (I left the skin on, but feel free to remove if you prefer)
2 cups broth (I used a combination of vegetable and beef)
1/2 cup plain Greek yogurt
2 TBS butter
1 TBS milk or heavy cream
Salt, to taste (I started with about 1 tsp)
Pepper, to taste (I started with about 1/2 tsp)

  1. Combine the potatoes and broth in your slow cooker, and cook on high for 2 hours. Check potatoes. When tender, drain out excess liquid into a large measuring cup (leave about 1/2 cup of liquid in with the potatoes).
  2. Use a hand masher or hand mixer, adding in the yogurt, butter, milk / cream, salt, and pepper. Blend to desired consistency. Taste and adjust seasonings as desired. Add back in additional reserved broth to thin if needed. If you are leaving the potatoes to sit for a little while before serving, add about 1/4 cup of the broth back over the top of them to help keep them from drying out, and stir in any excess when ready to serve!

Recipe from Sweet C's Designs


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