I love the idea of making mashed potatoes in a Crockpot, especially for entertaining guests. When time and space are of the essence, it’s nice to just toss all the ingredients into the Crockpot and let it do all the work. We love our mashed potatoes in this house! I’ve made them so many different ways before. With just milk and butter, with cream cheese, sometimes I even add a raw egg in it. The bottom line is: the creamier and cheesier they are, the better.
Ingredients
Potatoes – Cube your potatoes about 1″-1.5″ in size to make sure they’re cooked all the way through. Chicken broth – Veggie broth will work too. I always use low-sodium. Milk – While my favorite it 2%, whatever you have handy will do. Even cream! Garlic powder – Use as much or as little as you like. Salt and pepper – Season to taste. Butter – I use unsalted butter, but you can use salted butter or margarine. Parmesan cheese – This is my secret ingredient! Other options could be Grana Padano, Gruyere, or white cheddar. Chives – A fresh, green garnish that adds the perfect mild onion flavor.
How to Make Crockpot Mashed Potatoes
How To Serve
As you know, I am a big fan of mashed potatoes. I’ll serve them for a casual dinner with my hubby, or for guests on a special occasion. These are some of my favorite meals to enjoy with mashed potaotes:
Pork or Chicken Schnitzel Roasted Cornish Hens Roast Turkey Prime Rib Roast Baked Honey Garlic Chicken Stout Meatballs with BBQ Sauce Chicken and Mushrooms in Creamy Dill Sauce
How to Store Leftovers
If you aren’t planning on using up your leftovers for something like this easy Skillet Shepherd’s Pie or these Cheesy Mashed Potatoes, you can definitely enjoy them all on their own. Your leftover mashed potatoes will last 3-5 days in an airtight container in the fridge. It’s best to use the microwave to reheat them. You can heat them up on a skillet over medium heat, but the skillet may dry them out a bit. The solution? A touch more butter mixed right in! If you choose to reaheat your potatoes over the stove, make sure to stir them often. Otherwise, they’ll crisp up and brown on the bottom.
Freezing
Mashed potatoes are great for freezing! They’ll last you 2 months. You can freeze them all in one container, or you can freeze individual portions. To do this, scoop 1 cup portions of mashed potatoes onto a parchment paper lined baking sheet. Place them in the freezer for 2 hours, then toss all the frozen potato portions into a large freezer bag. To reheat, you can use the microwave, stirring occasionally. You can also toss the potatoes back into your slow cooker and let them thaw on low heat for 2-4 hours. To use the oven, transfer the potatoes to a pot and cover with a lid or foil. Bake at 350F until heated through.
Which Potatoes Are Best
Yukon golds, my favorite, or Russets, are best for mashing. These potatoes are much starchier than other varieties and will result in smooth mashed potatoes that are also perfectly fluffy. I don’t recommend using waxy potatoes such as white or red skinned. These, with their lower starch content, are much more likely to give you the dreaded mashed-potato-paste.
Looking for More Crockpot Recipes? Try These:
Crockpot Beef Stew The Best Crock Pot Roast Crockpot Honey Mustard Glazed Ham Slow Cooker Pepper Steak Crockpot Pork Carnitas Crockpot Cabbage Rolls
