Slow Cooker Mashed Potatoes
User Reviews
5
Slow Cooker Mashed Potatoes
Description
Slow Cooker Mashed Potatoes feature peeled and chopped potatoes cooked in vegetable stock with garlic cloves and fresh rosemary sprigs. Cooking on high for four hours in the slow cooker softens the potatoes thoroughly. After removing the rosemary, the potatoes are mashed to your preferred texture and blended with whole milk, butter, reduced-fat crème fraîche, and sharp cheddar cheese, resulting in a smooth, creamy mash with a subtle herb aroma.
The combination of slow cooking and fresh herbs adds depth to the traditional mashed potato flavor. The gradual cooking also preserves moisture, preventing dryness in the final mash. Stirring during cooking ensures even heat distribution and breaks down the potatoes uniformly.
Ideal as a comforting side, these mashed potatoes complement roasted meats or vegetables. Their creamy texture pairs well with gravies or sauces. Adjust seasoning towards the end to suit taste preferences.
Cut potatoes evenly to ensure uniform cooking. If you prefer chunkier mash, mash lightly; for smoother texture, use a masher or ricer accordingly. If the mixture seems dry, adding a splash more stock during cooking is helpful. Leaving skins on can provide extra fiber, but peeling yields a classic smooth result.
Ingredients
- 1.5 kg potato peeled and chopped
- 375 ml vegetable stock
- 150 ml milk whole
- 2 garlic clove
- 3 prig rosemary fresh
- 3 tablespoon crème fraîche reduced fat
- 40 g butter
- 60 g cheddar cheese grated
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Put 1.5 kg Potato (peeled and chopped) into the slow cooker.
- Add 375 ml Vegetable stock, 2 Garlic clove1 pinch Sea salt and ground black pepper and 3 sprig Fresh rosemary.
- Mix well and cook on high for 4 hours, stirring three times during cooking.
- Remove the rosemary springs and mash until you've achieved your desired consistency.
- Add 150 ml Whole milk, 40 g Butter, 3 tablespoon Reduced fat creme fraiche and 60 g Cheddar cheese and stir until the butter and cheese have melted.
Notes
- Cut potatoes evenly for consistent cooking and texture.
- Adjust mashing to preferred consistency; use a potato ricer for smoother texture.
- Season with salt and pepper after mashing to control flavor balance.
- Adding extra stock during cooking can prevent drying if needed.
- Leaving skins on saves time and adds fiber but may change texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 200kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 294mg | 12% |
| Potassium | 826mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 37mg | 41% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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