Photo: Alison Miksch; Food Styling: Mary Clair Britton and Kady Wohlfarth; Prop Styling: Prissy Lee
Active time
15 min.
Total time
4 hours, 15 min.
Yield
Serves 12 (serving size: 2/3 cup)

What’s the secret to super creamy, melt-in-your-mouth mashed potatoes? Your slow cooker. These super simple Crock Pot mashed are easy to prepare and even easier to eat. They get tons of richness, thanks to plenty of butter and milk. Adding a bay leaf takes things up a notch and unveils a layer of savory aromatics that doesn’t overpower or cloy the rest of the dish. 

How to Make It

Step 1

Place russet potatoes, Yukon Gold potatoes, stock, 1 teaspoon of the salt, and, if desired, bay leaf in a 6-quart slow cooker. Cover and cook on HIGH until potatoes are very tender, 4 to 5 hours. Drain; let stand 2 minutes. (Remove and discard bay leaf, if using.)

Step 2

Return potatoes to slow cooker. Add butter pieces, milk, pepper, and remaining 2 1/2 to 3 teaspoons salt to taste. Mash with a potato masher to desired consistency. Serve immediately.

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