Sunday, November 24, 2013

Mashed Potatoes in a Crock Pot

5 lbs sierra gold potatoes or red potatoes, diced with peel
1 c water
1 c butter, cut into chunks
1 TBS salt
¾ tsp pepper
1 1/3 c milk, warmed
Place the potatoes, water, and butter into a slow cooker.  Season with salt and pepper.  Cover, and cook on High for 4 hours.  Do not remove the excess water from slow cooker. This adds to the creamy texture.  Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.  Keep warm on low until serving.  Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

*** Notes - I used the "butter gold" potatoes, don't!  They are stringy and have a weird texture.  I think I would have been happier with plain ole russets!  Otherwise this was easy & good!

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