Slow Cooker Mashed Potatoes
User Reviews
5
Slow Cooker Mashed Potatoes
Description
This recipe prepares red potatoes by cooking them whole in a slow cooker, using minimal stirring to preserve texture. The potatoes are cooked until soft enough to mash, then combined with sour cream, milk, minced garlic, salt, and pepper. Using a hand mixer to mash helps control the consistency, maintaining some lumps to avoid a gluey texture that can occur with over-processing. The choice of red potatoes—famous for their tender skins—adds a subtle variation in flavor and texture. Optional toppings allow customization after cooking.
Slow cooker models can vary in heat output, so cooking times may be adjusted, with older models possibly requiring additional time. Using dairy ingredients at room temperature helps them incorporate better with the warm potatoes. Leftovers can be stored in airtight containers in the refrigerator for up to five days or in the freezer for longer-term storage, though thawing before reheating is recommended.
Ingredients
- 2 pounds red potato cut into 2 inch pieces, (you can peel them but I never do - I love red potato skins in my mashed potatoes!
- ½ cup sour cream (or plain greek yogurt)
- ¼ cup milk
- 2 teaspoons garlic minced
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Spray the inside of a slow cooker with cooking spray. Add chopped potatoes. Cover and cook 2-3 hours on high or 5-6 hours on low.
- Add sour cream, milk, garlic, salt, and pepper to potatoes. Use a hand mixer to blend together all ingredients. (Please see note below recipe!) Give them a taste and add more salt if desired. Serve plain, or with any favorite toppings such as gravy, or cheese and bacon. OR - check out my brand new variation - [url:1]Slow Cooker Buttery Garlic Herb Mashed Potatoes[/url]!
Notes
- To prevent gluey texture, mash potatoes gently using a hand mixer and stop when a few lumps remain; avoid using a food processor.
- If using an older slow cooker model, increase cooking time by about an hour as some models don’t reach sufficient heat promptly.
- Allow sour cream and milk to reach room temperature before mixing with potatoes for better texture.
- Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to ten months; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 822mg | 34% |
| Potassium | 728mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 13mg | 14% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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