Crockpot Mashed Potatoes
HB-17421 · Hand-built original · American
Slow-cooked diced potatoes mashed in the crockpot itself with warm half and half and butter, then held warm until serving.
AmericanSide Dish5 hr 15 minServes 8332 kcalVegetarianGluten-freeEgg-free
Main ingredient: dice
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:8quantities adjust to match
Ingredients
- 5 pounds peeled and diced Russet or Yukon Gold potatoes (1/2 to 1-inch dice)
- 1 cup water
- 1 cup warm half and half
- 1/2 cup melted unsalted butter
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Method
- Tip the peeled, diced potatoes into a 5-quart crockpot with the cup of water, cover the pot, and cook on low for 4 to 5 hours until the potatoes are very soft all the way through.
- Pour the warm half and half and melted butter over the soft potatoes and add the salt and black pepper.
- Mash the crockpot potatoes with a hand masher, hand mixer or ricer until they reach the smoothness liked, tasting for extra salt and pepper at the end.
- Switch the crockpot to its warm setting, cover these mashed potatoes again, and hold them warm for up to 2 hours until dinner is ready.
Prep: 15 min · Cook: 300 min · Total: 315 min
Nutrition (per serving, where published)
332 kcalCalories
6.6 gProtein
50.6 gCarbs
12.5 gFat
7.2 gSaturates
0.1 gFibre
0 gSugars
445 mgSodium
30 mgCholesterol
1284 mgPotassium
27 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data