Who doesn’t love mashed potatoes? There’s nothing quite so comforting as homemade mashed potatoes. And what if we told you that there’s now way to make them where all of the work is done in one pot? Craftsy has opened our eyes to a different, easy way to make mashed potatoes. We can’t wait to give this one a try!
Here’s What You Need:
-Butter or non-stick spray, for greasing slow cooker
-2 1/2 lbs (3 large, or up to 6 small/medium) russet potatoes, peeled
-2 cloves garlic, smashed (optional)
-salt and pepper, to taste
-2 teaspoons dried rosemary
-3/4 cup cream
-3/4 cup milk
-1/4 cup (half a stick) unsalted butter, cut into pieces
Here’s What You Do:
- Use butter or nonstick spray to grease the bottom of your slow cooker. Chop your peeled potatoes into 1″ thick cubes, then put potato cubes into the crock pot.
- If desired, add smashed garlic on top of potatoes. Add salt and pepper to taste and sprinkle with a bit of rosemary.
- Pour in cream and give potatoes a quick stir to combine ingredients.
- Secure lid on top of the crockpot, then cook potatoes on a high setting for 3 hours.
- Check the potatoes with a fork to make sure they’re very tender. If good and tender, reduce heat to “Warm” setting.
- In a microwave safe bowl, warm milk and butter until butter has melted.
- Turn off the crockpot, scraping down any browned bits from the sides of the bowl. Mash the potatoes right in the slow cooker with a masher or a ricer.
- Once potatoes are smooth, slowly add in the milk/butter mixture, stirring as you add. A note from Craftsy here:
At first it will seem like too much liquid, but as you stir, it will begin to soak into the potatoes. If desired, you can add a little more milk or cream to bring the potatoes to your desired consistency and creaminess.
- Add more seasoning as you deem necessary. Put the crockpot back on the “Warm” setting until you’re ready to eat them!