Mashed potatoes in crock pot: a hands-off side with a smooth finish
Mashed potatoes in crock pot means cooking the potato pieces in a slow cooker before mashing them with warm dairy. The cooker does not mash them, and a long cooking time cannot compensate for oversized, uneven pieces.
This version makes four side portions. Use a cooker suitable for the quantity and follow its loading guidance. A wide, nearly empty large cooker may behave differently from a small, appropriately filled one.
Potato variety affects fluffiness and water absorption. Add dairy in stages: a thin mash is harder to correct than a thick one.
Serve promptly or follow the cooker instructions for safe hot holding. Do not use a barely warm setting as a substitute for fully cooking the potatoes or reheating chilled leftovers. This recipe contains milk.
Sources and cooking guidance
Colorado State University Extension: safe slow-cooker handling, capacity and doneness checks.
Ingredients
Step 1
Peel potatoes, remove green areas and sprouting parts, and cut into even 2–3 cm pieces. Put in the slow cooker with water or broth and half the salt.
Step 2
Cover and cook on HIGH for about 3–4 hours or LOW for about 5–6 hours, following the appliance guidance. Test several pieces: a fork should pass through without a hard center.
Step 3
If there is much liquid, lift potatoes into a bowl and retain the liquid. Mash by hand with butter; do not blend with a high-speed machine.
Step 4
Warm milk separately and stir in gradually until the desired texture is reached. Add reserved cooking liquid only if useful. Taste, then adjust remaining salt and pepper.
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