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.
Serves 12 (serving size: 2/3 cup)

These simple slow cooker mashed potatoes get their creaminess and richness from plenty of butter and milk. Adding a bay leaf unveils a surprisingly full layer of a savory aromatic without being at all forward or cloying.

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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