I really love mashed potatoes, but I’ve never been completely satisfied with the potatoes I make. They take forever, they’re never the right texture, and I have to add a million pounds of butter/sour cream/cheese etc. to make them taste good. This year for Christmas dinner, my mom made mashed potatoes in the slow cooker, and I was totally intrigued. The next day, I googled around until I found a recipe that looked good, and got to work. Not only were they easy to make, they tasted awesome! They are my new favorite mashed potatoes. I’m especially excited about making them for holidays, because I can just prep them in the morning, let them cook all day, and then drain and mash just before we’re ready to eat. A recipe win!
Slow Cooker Roasted Garlic Mashed Potatoes
adapted from Better Homes & Gardens
3 pounds russet potatoes, peeled and cut into 2-inch pieces
6 cloves garlic, halved
3 1/2 cups chicken broth
1 cup whole milk
1/4 cup butter
1 teaspoon salt
Freshly ground black pepper
Bay leaves (optional)
In a 3-1/2- or 4-quart slow cooker, combine potatoes and garlic. Pour broth over potato mixture. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Drain potatoes in a colander over a bowl to catch the cooking liquid. Return potatoes to slow cooker and mash with a potato masher. Add milk, butter, salt, and enough of the reserved cooking liquid to mashed potatoes to reach desired consistency. Keep warm in slow cooker until ready to serve. To serve, transfer potatoes to a serving bowl and sprinkle with freshly ground black pepper.