Categorized:
- Sides & Sauces
Tagged:
- butter
- chicken broth
- half and half
- russet potatoes
Crockpot Mashed Potatoes
Ingredients
- 2 1/2 cups water
- 2 cups low-sodium chicken broth
- 4 lbs russet potatoes, peeled and cut into 1-inch cubes
- Salt, to taste
- 1/2 cup unsalted butter, melted
- 3/4 cup half and half,* heated
Instructions
- Pour water and chicken broth into a 4 - 6 quart slow cooker, then as you peel and cut each potato add them to the broth mixture in slow cooker to prevent browning.
- Season with salt to taste.
- Cover and cook on high heat 2 3/4 to 3 1/2 hours until potatoes are fully tender all the way through.
- Drain potatoes in a colander in the sink. Then either return potatoes to slow cooker and mash with a potato masher, or for a completely lump-free option pass potatoes through a potato ricer or a food mill into slow cooker.
- Add heated melted butter, heated half and half, season with more salt as needed then gently stir with a spatula or wooden spoon just to blend. Don’t over-mix or they’ll be gluey.
- Serve warm, if desired topped with gravy or butter.
Notes
- *Half and half amount can be adjusted depending on how thick or thin you like your mashed potatoes.
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