Cooking your mashed potatoes in the slow cooker is a great option for Thanksgiving. You can leave them while you get other things taken cake of. Then when they are finished cooking you can mash them and leave them in the slow cooker to keep warm.
I have shared a regular mashed potato recipe prepared in the slow cooker before, but this version has the addition of garlic to the potatoes. If you like your potatoes with a little more flavor then these are for you. They work well with gravy or just by themselves topped with a little pat of butter!
- 3 lbs of russet or yukon gold potatoes peeled and cut into 2 inch cubes
- 6 cloves of garlic, cut in half
- 1 bay leaf
- 2 (14 oz) cans of chicken broth
- 1 cup milk
- ¼ cup butter
- 1 tsp salt
- Place the potatoes, garlic, and bay leaf in a slow cooker. Pour broth over the potatoes.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until tender.
- Drain potatoes, but reserve the cooking liquid. Be sure to also remove the bay leaf.
- Mash potatoes with a potato masher and and in the butter, milk, and salt. Cover and allow butter to melt.
- Once butter is melted, mix potatoes and add in some of the reserved cooking liquid to reach the desired consistency. Keep potatoes on warm setting of slow cooker for up to 2 hours. Use more reserved liquid to adjust consistency if needed if potatoes thicken while on warm. Serves 12.
Recipe adapted from Better Homes and Gardens.