A New Method for Mashed Potatoes
Sometimes I get funny looks when I tell people about my favorite way to make mashed potatoes — in the crockpot. I just love the way all the flavors mingle together as they cook slowly. It makes for an extremely flavorful dish that’s perfect for company or large groups.
The recipe I use is more of a good starting place than anything else. I love it because it’s super easy to customize to individual tastes.
Slow Cooker Garlic Mashed Potatoes
2 pounds red potatoes, diced with peel
1/4 cup water
1/4 cup butter
1 1/4 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper 1/2 cup milk, or as needed
Place the potatoes, water, and butter into a slow cooker. Season with salt, garlic powder, and pepper. Cover, and cook on Low for 7 hours, or High for 4 hours.
Mash potatoes with a masher or electric beater, adding the desired amount of milk to achieve a creamy consistency. Keep warm on low until serving.
First of all, use red potatoes if at all possible. I think it makes a huge difference. Mashed yukon potatoes are just fine, but they do not compare to red (also called new) potatoes.
Secondly, about the garlic: fresh or roasted cloves improve the taste. I’m a big fan of garlic, especially in my mashed potatoes, and I like to throw in whole cloves with the diced potatoes. They get all mashed up and mixed in at the end. If you want more garlic at the end, sprinkle on some garlic powder to taste.
There are probably as many opinions about what kind of dairy to mix into mashed potatoes as there are people who love to eat them. Sour cream, cream cheese, heavy cream, milk, yogurt, extra butter, cheese or any combination of the above… yes. They all work in this recipe. Pick what you like, throw it in, mash it up, taste, and repeat until perfect. Same goes for salt, pepper, and garlic.
One last tip: if you’re at home while these are cooking, I’ve found it beneficial to give them a stir every hour or couple of hours.
Experiment! Have fun! Improvise! Just don’t feel confined to the recipe. Oh, and enjoy.