The most popular side dish for any dinner is mashed potatoes and we’ve made it even easier by using the slow cooker. You can’t beat that!
Is there anything the slow cooker can’t do? These Classic Mashed Potatoes are easy to make but making mashed potatoes in the slow cooker is an awesome way to make your life a little easier AND free up the stove on a busy day (like a holiday).
The process is painless and easy: we’re going to peel and cube the potatoes, cook them with some milk in the slow cooker (we like this slow cooker), then mash them the same way we would classic mashed potatoes – easy-peasy.
Clean, peel and cut potatoes into 1 inch pieces.
Put potatoes, garlic cloves, 1 cup of the milk and 1 teaspoon of the salt into the slow cooker. Give them a stir and cook on high for 4 hours. When the potatoes cook in the slow cooker, they brown a bit on the sides. Don’t worry, you did everything right. This adds an interesting new flavor profile to your mashed potatoes.
Mash in butter until incorporated and then stir in warm milk and sour cream.
Season with salt and pepper to taste.
Best part? You don’t have to watch for that pot to boil over on the stove. Your family will thank you for avoiding that messy (and smelly) mishap.
- 3 lbs. Yukon gold potatoes
- 3 cloves garlic, smashed
- 2 cups whole milk, divided
- 2 tsp. salt, divided
- 8 Tbsp. cold butter, cubed
- 1/2 cup sour cream
- Scrub potatoes to remove any dirt. Peel potatoes and cut into 1 inch cubes.
- Place potatoes, garlic, 1 teaspoon salt and 1 cup of milk in slow cooker.
- Heat on high for 4 hours, until potatoes are soft.
- Turn off heat and mash with cold, cubed butter until smooth.
- Warm remaining 1 cup milk. Stir it in and then stir in sour cream until incorporated.
- Season with remaining 1 teaspoon salt and pepper if desired.