Traditional “Slow Cooker” Mashed Idaho® Potatoes
Download Hi-Res Image »
|Makes: 8 (3/4 cup per serving)|
|Amount per serving|
|Cholesterol 35 mg|
|Sodium 390 mg|
|Protein 5 g|
Slow cookers free up our time, our energies, and space in our kitchens. They are particularly helpful during the holidays when extra stove top and oven space are in high demand. Slow cookers not only free up kitchen space for other recipes, but there’s no need for constant attention or frequent stirring and there’s minimal clean up. Consider using a slow cooker when making Idaho potatoes this holiday season. Here’s a mashed potato favorite!
- 3 pounds Idaho® potatoes, peeled and cut into 1-inch cubes
- 1⅓ cups water
- ½ cup (1 stick) butter, divided
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 cup whole milk
- Coat a 3½-4-quart slow cooker with cooking spray. Add potatoes and pour water over potatoes, stir, cover and cook on high setting 3 hours or until potatoes are tender.
- Reduce heat to low, add all but 1 tablespoon of the butter, salt and pepper. Using a potato masher or a hand held electric mixer, beat on medium speed until potatoes are thoroughly mashed (while potatoes are in the slow cooker). Slowly add the milk and beat until creamy, do not overbeat or they will be stiff and have a “gummy” texture.
- Place the remaining 1 tablespoon butter in a small microwave bowl and cook on high setting 25-30 seconds or until just melted. Drizzle evenly over potatoes.