I thought I had shared this recipe - but it seems that I had not. Here is the backstory. So we are always looking for ways to use slow cookers when we have big family meals. The idea of having a slow cooker taking a job away from the stove for a big event like Thanksgiving is a good one. This is doubly valuable when you have a smaller kitchen. We had made this once before - but I could not find the recipe I used. Fast forward to 2020 - and we are in a smaller kitchen. We just moved (yep - great time to do that) and we now have a smaller freezer. So that extra turkey we bought on sale needed to be cooked! And we need mashed potatoes...right?
There are lots of recipes out there - but I found one that I wanted to try from the American Heart Association's recipe collection. This is a great place to start for healthy dishes that you can make at home. I found a recipe for their Slow Cooker Mashed Potatoes (from the Idaho Potato Commission). I tweaked this a bit and loved the way it came out. It was pretty easy to make and much better for you than many of the recipes I found.
Ingredients (serves 8-10)
4-5 lbs Russet potatoes, peeled and cut into 3/4" slices
2 tsp Sea (or Kosher) salt
1 tsp Black pepper
2 cups Broth (vegetable or chicken)
2 cups Water
1/2 cup (1 stick) Butter
1/2 cup Skim milk (adjust to taste)
Directions
- Place the peeled and cut potatoes in cold water to cover for around 1-2 hours. Drain potatoes.
- Add potatoes, sea salt, black pepper, broth and water (in that order) to the slow cooker. Cover and set on high for 4 hours.
- When potatoes are tender, drain most of the liquid (adjust to taste). Then add the butter (sliced into tablespoon sized portions) and the skim milk.
- Use a potato masher (or small electric mixer), slowly beat potatoes are mashed. Add additional butter or milk to taste.
- Leave on low or warm until ready to serve.
Enjoy!
