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Slow Cooker Mashed Potatoes Ultimate Way

Crock Pot· Recipe Archive

way 2: Ultimate Mashed Potatoes

Slow Cooker Mashed Potatoes Ultimate Way

This ain’t your Grandma’s Mashed Potatoes!

The mashed potatoes use a Slow Cooker. They are easy to whip up. And easier to serve.

No reason to wait until the end of the meal prep to finish up all the last minute details.

Using a crock pot is a smart move when making any type of large dinner.

You can start your sides earlier and let them be finished when you are ready to serve.

There are less last minute dishes to wash. And you don’t need that burner for the mashed potatoes. It can be used for another dish!

Your mashed potatoes stay warm throughout the meal. No more cold potatoes to eat.

The boiling water won’t over run the pan and make that irritating burned on mess on your stove.

These are the INGREDIENTS you will need:

  • 2 pounds russet potatoes
  • 3/4 Cup Water Cold
  • 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

These are the INSTRUCTIONS for preparation:

Ultimate Mashed Potatoes:

  • Peel the potatoes and give them a good rinse under running water. Cut them into quarters, place them in the slow cooker and cover them with the 3/4 cups cold water. Cook on low 5-6 hours. 
  • Just before you are ready to serve, prepare the sauce. 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. Set aside.
  • When ready to serve, 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 while hot.

NOTES

Here are a few flavor options:

  1. Add 1/2 cup finely chopped fresh basil leaves just before you fold the liquid into the potatoes.
  2. As you boil the potatoes, add 3 or 4 large garlic cloves and a small onion, coarsely chopped. Rice them all together for an earthy base.
  3. Toast 3 or 4 dried red chiles (such as chile de arbol; stems discarded and seeds left intact) and a tablespoon of coriander seeds in a tablespoon of oil in a small skillet over medium-high heat. Once the chiles blacken slightly and the coriander seeds are reddish brown, 2 to 3 minutes, transfer them, oil and all, to a mortar and pound the mix to blend. Fold this into the cream as it simmers instead of the peppercorns.
  4. Toast a jalapeño or two over an open flame, holding them with tongs and turning them around to blister the skin on all sides. Discard the stems and add the chiles to the potatoes as they boil. Do not discard the seeds from the jalapeños; mashed potatoes are an excellent medium for modulating the heat of the capsaicin in the chiles. Rice the potatoes and chiles together for a pleasant green color and some smoky heat.

Use cream cheese, heavy whipping cream, peppercorns and other herbs of your choice.

Your guests will love the surprise flavor and texture of the mashed potatoes.

My family not only loves these potatoes but they love how I am no longer stressed making that holiday meal!

And don’t forget the gravy!!

This ain’t your Grandma’s Mashed Potatoes!The mashed potatoes use a Slow Cooker. They are easy to whip up. And easier to serve. No reason to wait until the end of the meal prep to finish up all the last minute details.

Slow Cooker Mashed Potatoes Ultimate

The Ultimate Crock Pot Recipe. This ain’t your Grandma’s Mashed Potatoes #crockpot #potatoes
5 from 22 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: potatoes, Thanksgiving
Method: Slow Cooker
Skill Level: Basic
Prep Time: 15 minutes
Slow Cooker: 5 hours
Total Time: 15 minutes
Adjust Servings: 10
Calories: 388kcal
Author: Marilyn

Ingredients

  • 2 pounds russet potatoes
  • 3/4 Cup Water Cold
  • 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

Instructions

Potatoes:

  • Peel the potatoes and give them a good rinse under running water. Cut them into quarters.
  • Place them in the slow cooker and cover them with the 3/4 cups cold water. Cook on low 5-6 hours. 

Sauce:

  • Just before you are ready to serve, prepare the sauce.
  • 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. Set aside.

Serve:

  • When ready to serve, 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 while hot.

Notes

Here are a few flavor options:
  1. Add 1/2 cup finely chopped fresh basil leaves just before you fold the liquid into the potatoes.
  2. As you boil the potatoes, add 3 or 4 large garlic cloves and a small onion, coarsely chopped. Rice them all together for an earthy base.
  3. Toast 3 or 4 dried red chiles (such as chile de arbol; stems discarded and seeds left intact) and a tablespoon of coriander seeds in a tablespoon of oil in a small skillet over medium-high heat. Once the chiles blacken slightly and the coriander seeds are reddish brown, 2 to 3 minutes, transfer them, oil and all, to a mortar and pound the mix to blend. Fold this into the cream as it simmers instead of the peppercorns.
  4. Toast a jalapeño or two over an open flame, holding them with tongs and turning them around to blister the skin on all sides. Discard the stems and add the chiles to the potatoes as they boil. Do not discard the seeds from the jalapeños; mashed potatoes are an excellent medium for modulating the heat of the capsaicin in the chiles. Rice the potatoes and chiles together for a pleasant green color and some smoky heat.

Nutrition

Serving: 1Cup | Calories: 388kcal (19%) | Carbohydrates: 56g (19%) | Protein: 9g (18%) | Fat: 15g (23%) | Saturated Fat: 9g (45%) | Polyunsaturated Fat: 0.5g | Cholesterol: 40mg (13%) | Sugar: 6g (7%)
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

  2. blankKippi says

    This is a great recipe for any day of the year, but especially for Thanksgiving. I think I will try it this week! Pinning!
    Have a great week,
    Kippi

    Reply

  4. blankClearissa Coward says

    I wish I could have given this one a 5+. These certainly are not my grandmother’s mashed potatoes or even mine. Love the mix of herbs. Using the slow cooker frees up a stove eye when preparing a big meal. TFS.

    Reply

    • blankMarilyn says

      Thank you again Clearissa. I love these mashed. They are so fluffy and flavorful. Thank you for your kindness and thoughts. I am sorry it is taking me so long to answer comments. (And sorry some of these may be generic as I am tiring easily do to meds.) Enjoy your week and thanks for stopping by!

      Reply

  9. blankJann Olson says

    Gotta give this one a try. I tried one a few years ago and didn’t care for the texture, but these look yum!! Thanks for sharing with SYC.
    hugs,
    Jann

    Reply

  11. blankKristi Stone says

    Oh wow, I love this idea. I have put potatoes in the crockpot before, but they turned brown (years ago). Still tasted good, but the family wasn’t pleased, ha ha. I’m definitely going to try your method!

    Reply

    • blankMarilyn says

      I have had that happen when I make beef stew in the crock. I doubt you can fix that. These potatoes are wonderful in the pot and when you are doing a huge meal you don;t have to keep a close eye on them. Enjoy!

      Reply

  12. blankChas Greener says

    I LOVE this Marilyn. If I can put it in a crock pot – I will. This is going to be great for Thanksgiving this year 🙂 Thanks for sharing on To Grandma’s House We Go! Thanks for sharing on To Grandma’s House We Go!

    Reply

    • blankMarilyn says

      I am glad you like them Chas. Make sure you have the corrected instructions. I inadvertantly used my stove top info when I broke this recipe out. They had been written together. Enjoy!

      Reply

    • blankMarilyn says

      Thanks! In my hurry to break up this 3 piece recipe I added the wrong instructions to these mashed potatoes. I have fixed them now. I appreciate your attention!!! Have a great week.

      Reply

      • blankLiberty says

        You’re welcome. No problem… my day job is— proofreader : ). I suppose if I try these I should drain the water from the crockpot before mashing the potatoes, just like normal. Hmm, I think I might stick with the regular way. The pepper cream cheese sauce sounds really good!

        Reply

        • blankMarilyn says

          Since you only use 3/4 cup of water, the potatoes aren’t swimming in it and it is absorbed. I make these potatoes when I need the space in my kitchen for other dishes I am making. For holidays and such. Keeps me from having to stop and take care of them while I am busy elsewhere. (Since I make these a few ways that is why I left out the slow cooker part. I was writing from memory. I know not to do that.)

          Reply

    • blankMarilyn says

      I totally understand Amy. While blogging I have learned so many unusual ways to use my crock pot. They save me space on the top, heat in the kitchen, and spots to place the dish. Anything that helps is good! Enjoy.

      Reply

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