365 Days of Slow Cooking: March Madness Day 10: Slow Cooker Mashed Potatoes

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Thursday, March 10, 2011

March Madness Day 10: Slow Cooker Mashed Potatoes



3 pounds Russett potatoes (about 6 medium), peeled and cubed
1 1/2 cups water
2 garlic cloves, peeled
1 bay leaf
1 tsp salt
3 tablespoons butter
1/2 cup warmed buttermilk
2 Tbsp Fresh or Freeze dried chives

Place potatoes, water, garlic, bay leaf and salt in slow cooker.  Cover and cook on LOW for 4-6 hours, or until potatoes are tender.  Drain potatoes and discard the bay leaf and garlic cloves.  Mash the potatoes with a potato masher or a fork.  Stir in the butter and buttermilk.  Stir in the chives and salt and pepper to taste.

Review:
I made these for Sunday dinner at my in-laws and Greg tried a bite before we left.  Or what I thought was a bite.  He ended up eating a cupful!  He liked them so much he said they were restaurant quality.  Little did he know how darn easy they were.  5 star sidedish for your Sunday dinners.  Yum!

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4 comments:

  1. I made these today for Sunday dinner but they didn't turn out as well as yours did. After less than an hour in the crock-pot I noticed the potatoes on top were turing an ugly brown--I guess because potatoes oxidize. I used the cup and a half of water and it didn't cover the potatoes up. Should I just cover the potatoes with water the next time?

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  2. I made these last night and thought they were great! They were gobbled up! Thanks!

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  3. Anonymous22/7/12 09:02

    Can your peel these ahead and freeze them? Or should you cook and then freeze?

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  4. I would cook and then freeze.

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