The secret to mashed potatoes lies in the right floury potato (the russet), a potato ricer and, of course, indulgent fats such as cream and butter. Slow Cooker meals are the best. Here is Mashed Potatoes and all the options. Bonus: foolproof gravy #slowcooker #potatoes #gravy
Ultimate Mashed Potatoes in the Crock Pot
Foolproof Turkey Gravy
Slow Cooker Mashed Potatoes Two Ways and Foolproof Gravy
Yield 10 Servings
Slow Cooker Mashed Potatoes Grandma’s Way, Ultimate Mashed Potatoes and Foolproof Gravy
- Way 1: Grandmas Mashed Potatoes
- 5 pounds russet potatoes
- 3 to 4 cloves garlic, optional
- 1 teaspoon coarse kosher salt, plus more to taste
- Freshly ground black pepper
- 3 to 3 1/2 cups milk, or a mixture of milk and cream
- 1/2 cup unsalted butter
- Way 2: Ultimate Mashed Potatoes
- 2 pounds russet potatoes
- 1/2 cup heavy whipping cream
- 4 ounces cream cheese, cut into chunks
- 4 tablespoons (1/2 stick) salted butter
- 11/2 teaspoons coarse sea or kosher salt
- 11/2 teaspoons coarsely cracked black peppercorns
- 1/2 cup finely chopped fresh chives or herbs of choice
- Foolproof Gravy
- 1/4 cup turkey drippings (fat and juices from roasted turkey)
- 1/4 cup Gold Medal™ all-purpose flour
- 2 cups liquid (juices from roasted turkey, broth, water)
- Browning sauce, if desired
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Peel and chop the potatoes:
- Lightly grease the slow cooker insert with butter or cooking spray. Peel the potatoes and chop into small pieces about 1 inch to a side. The smaller the potatoes, the faster they will cook, obviously. Transfer the potatoes to the slow cooker.
- Add the seasonings:
- Smash the garlic cloves, if using, and drop on top of the potatoes. Stir in the salt and a generous quantity of black pepper.
- Pour in 1 1/2 cups milk: Pour in 1 1/2 cups milk and stir the potatoes once.
- Cook until tender:
- Cover the slow cooker and cook 4 to 5 hours on HIGH or until the potatoes are very tender and soft. Turn the heat to WARM.
- Melt the butter:
- When the potatoes are done, melt the butter in a saucepan over low heat.
- Warm the dairy:
- Stir 2 cups milk, or a mixture of milk and cream, into the melted butter and warm gently over low heat.
- Mash the potatoes:
- If you used garlic but don't want the potatoes super garlicky, remove the garlic cloves and discard. Use a spoon to scoop out and discard any browned bits on the sides of the pot. Use a potato masher or ricer to mash the potatoes right in the pot.
- Slowly stir in the dairy:
- When the potatoes are as smooth as you like, slowly stir in the warmed dairy and butter. The potatoes will look soupy at first but the potatoes will quickly soak up the liquid. Add an additional 1/2 cup of milk or cream if you want them to be even creamier.
- Taste and season:
- Taste and season with additional salt or pepper if desired.
- Keep warm:
- To keep the potatoes warm, leave in the covered slow cooker on the WARM setting for up to 4 hours.
Ultimate Mashed Potatoes:
- Peel the potatoes and give them a good rinse under running water. Cut them into quarters, place them in a medium-size pan and cover them with cold water. Bring to a boil over medium-high heat. Lower the heat, cover the pan and gently boil the potatoes until they fall apart easily when pierced with a fork, about 20 to 25 minutes.
- Meanwhile, in a small saucepan pour the cream and add the cream cheese, butter, salt and peppercorns. Simmer over medium heat, uncovered, whisking occasionally, until the cream bubbles, the cheese softens and becomes smooth and the butter melts, 5 to 8 minutes. Keep the cream warm over very low heat until the potatoes are done.
- Drain the potatoes in a colander and give it a gentle shake to remove excess water. Return the potatoes to the pan. Dry them out over low heat until the surface appears dry, stirring occasionally so they don’t stick to the bottom of the pan.
- Working in batches, if necessary, transfer the potatoes to a ricer and press them through into a serving bowl. (If you don’t have a ricer, use a potato masher and fluff them very thoroughly with a fork when completely mashed.) Pour the pepper-speckled cream over the potatoes and sprinkle with the chives. Fold together with a spatula just until the liquid is incorporated. Don’t overmix it. Serve hot.
- Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
- Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops of browning sauce. Stir in salt and pepper.
Few Things to Be Aware Of: Depending on how long you cook the mashed potatoes, the milk will probably begin to caramelize and brown around the edges of the pot, the way it does on top of a baked potato gratin. I scraped away this browned milk, but you can also leave it in (it's actually quite delicious; it just changes the color, and not everyone wants little brown specks in their potatoes!).You could also probably cook the potatoes overnight on LOW, but I did not test this. On all of my testing runs I cooked the potatoes on HIGH for about 4 hours. I had the best final result when the potatoes really got soft and fell apart; don't skimp on the cooking time.The final recipe here, too, is one for rich, creamy, holiday-style mashed potatoes. But you don't have to add the butter and milk; you can of course just use the basic method and mash up the plain potatoes for a lighter dish.
Dairy-Free Potatoes: You can also cook the potatoes in chicken or vegetable broth instead of milk.
Lighter Mashed Potatoes: This recipe is based on our Perfect Mashed Potatoes and they are quite rich and creamy. But of course you don't need to add the butter, milk, or cream — you can simply cook the potatoes and then mash them without additional dairy.
Potato Add-Ins: I like to switch up the flavor (and color) of my mashed potatoes. I add rutabaga, or use a mix of Yukon Gold and russet for color and flavor. This is easy here; just cut up the potatoes or another root vegetable and cook along with the main bulk of the potatoes.
Serving Size 1
Amount Per Serving
% Daily Value
Total Fat 10 g
Saturated Fat 6 g
Cholesterol 26 mg
Sodium 273 mg
Total Carbohydrates 34 g
Dietary Fiber 4 g
Sugars 2 g
Protein 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Enjoy! Please come back and let me know how YOU customized your Potatoes and Gravy.