Crock Pot Mashed Potatoes - 3 Variations
This last Thanksgiving I once again used my crock pot for mashed potatoes. I find this kitchen gadget very useful for making sure Thanksgiving day (or any special dinner with guests) goes smoothly. After all, there are so many dishes to make sure we get to the table hot - why not take an opportunity to make it less stressful? For me, this is the easiest way to make sure mashed potatoes are hot. The bonus is that I can make them ahead, keep them off to the side, and it doesn't have to take up a burner on the stove. However, I have now made these a few different ways, and think this deserves it's own post as opposed to being buried in the original January post from 2009.
Crock Pot Mashed Potatoes
7 lbs russet potatoes
1 1/4 stick of butter
half and half
(optional) sour cream
salt
white pepper
Variation 1
1) Place peeled and quartered potatoes in a large crock pot and fill with water.
2) Cook on low over night for 8 hours.
3) In the morning drain potatoes (if desired save some potato water to add to gravy base) and mash with the following ingredients: 1 tablespoon of salt, 1/2 teaspoon of white pepper, 1/2 cup butter (1 stick) , 8 oz sour cream 1/4 cup half-and-half, 1/4 cup butter to coat the sides of the crock pot and dot the top of the potatoes.
4) Transport crock pot (if necessary) and cook on low for 3 to 4 hours, stirring periodically after two hours and serve.
5) Click here for comments on this method
Variation 2
1) Place peeled and quartered potatoes in a large crock pot and fill with water.
2) Cook on low over night for 8 hours.
3) In the morning drain potatoes (if desired save some potato water to add to gravy base) and mash with the following ingredients: 1 tablespoon of salt, 1/2 teaspoon of white pepper, 1/2 cup butter (1 stick), 1/2 cup half-and-half, 1/4 cup butter to coat the sides of the crock pot and dot the top of the potatoes.
4) Transport crock pot (if necessary) and cook on low for 3 to 4 hours, stirring periodically after two hours and serve.
Variation 3
1) Make a double batch (most likely) of your favorite mashed potatoes.
2) Coat inside of large crock pot with butter, add freshly mashed potatoes and cook on low for 3 to 4 hours, stirring periodically after two hours and serve.
Crock Pot Mashed Potatoes
7 lbs russet potatoes
1 1/4 stick of butter
half and half
(optional) sour cream
salt
white pepper
Variation 1
1) Place peeled and quartered potatoes in a large crock pot and fill with water.
2) Cook on low over night for 8 hours.
3) In the morning drain potatoes (if desired save some potato water to add to gravy base) and mash with the following ingredients: 1 tablespoon of salt, 1/2 teaspoon of white pepper, 1/2 cup butter (1 stick) , 8 oz sour cream 1/4 cup half-and-half, 1/4 cup butter to coat the sides of the crock pot and dot the top of the potatoes.
4) Transport crock pot (if necessary) and cook on low for 3 to 4 hours, stirring periodically after two hours and serve.
5) Click here for comments on this method
Variation 2
1) Place peeled and quartered potatoes in a large crock pot and fill with water.
2) Cook on low over night for 8 hours.
3) In the morning drain potatoes (if desired save some potato water to add to gravy base) and mash with the following ingredients: 1 tablespoon of salt, 1/2 teaspoon of white pepper, 1/2 cup butter (1 stick), 1/2 cup half-and-half, 1/4 cup butter to coat the sides of the crock pot and dot the top of the potatoes.
4) Transport crock pot (if necessary) and cook on low for 3 to 4 hours, stirring periodically after two hours and serve.
Variation 3
1) Make a double batch (most likely) of your favorite mashed potatoes.
2) Coat inside of large crock pot with butter, add freshly mashed potatoes and cook on low for 3 to 4 hours, stirring periodically after two hours and serve.
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