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Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

Let your slow cooker do the work

Courtesy of McCormick

These one-pot mashed potatoes are slow-simmered in stock and bay leaves, then whipped to perfection with butter, milk and garlic. Pop on the lid and take the dish to your Thanksgiving gathering or a neighborhood potluck.

Recipe courtesy of McCormick

Ingredients

  • 5 Pounds Yukon gold potatoes, peeled and cut into cubes
  • 1 Cup Kitchen Basics® All Natural Original Chicken Stock
  • 2 McCormick® Bay Leaves
  • 1/2 Cup (1 stick) butter, cut into chunks
  • 1 Teaspoon salt
  • 3/4 Teaspoons McCormick® Ground Pepper Black
  • 1/2 Teaspoon McCormick® Garlic Powder
  • 1/2 to 1 Cup milk
  • 1 Teaspoon McCormick® Parsley Flakes

Slow Cooker Mashed Potatoes

Combine potatoes, chicken broth (see note below), butter, and salt in a slow cooker. Stir together, then cover and cook on high for 3&ndash4 hours, until potatoes are tender and fluffy-looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you&rsquod like. Season to taste, then serve and enjoy!

Note: I used unsalted chicken broth. If you use full salt, reduce the salt to 1 teaspoon, then season to taste at the end. If you wish to skip the chicken broth, substitute water instead.

Though I love mashed potatoes, I&rsquove always thought of them as a fairly laborious thing to make. Peel all the potatoes, cut them into chunks, bring a big pot of water to a boil, boil the potatoes, drain the potatoes in a colander, put them all through a potato ricer, then mix in the cream and goodies. It&rsquos all simple, but it undoubtedly takes time to make, and I actually ended up skipping them altogether this past Thanksgiving and making Potato Gratin instead.

In my everlasting quest to use my slow cooker more, these days, when I want my mashed potato fix, I&rsquoll make them in the slow cooker instead. I cut potatoes into chunks, then throw them into the crockpot for a few hours, mash with a fork and stir in the cream and goodies. It feels so much easier than the previous way I made them, and certainly makes much less of a mess. Less dishes is always an extra win.

Let me show you how to do it!

Cut potatoes into chunks, then place in the slow cooker along with chicken broth. If you don&rsquot want to use chicken broth, you can use water instead.

Next, add minced garlic and a few pats of butter.

Then, a teaspoon and a half of salt. Potatoes always need to be generously seasoned. And by the way, you can always limit the salt here and season to taste at the end.

Stir the ingredients all together, then let it cook on high for 3&ndash4 hours until the potatoes are tender and fluffy-looking.

Mash the potatoes with a fork or potato masher (or if you want super smooth potatoes, put them through a ricer), then add whatever you want to the potatoes. I added 1/2 cup of sour cream, but you can add cheese, whipping cream, milk, whatever you&rsquod like!

After stirring in the sour cream, look how much creamier the potatoes are.

The potatoes are now ready to be served! I like to garnish with chives or scallions.

Enjoy, and feel free to play with the ingredients as you see fit. Happy mashed potato making!


Slow Cooker Mashed Potatoes

Combine potatoes, chicken broth (see note below), butter, and salt in a slow cooker. Stir together, then cover and cook on high for 3&ndash4 hours, until potatoes are tender and fluffy-looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you&rsquod like. Season to taste, then serve and enjoy!

Note: I used unsalted chicken broth. If you use full salt, reduce the salt to 1 teaspoon, then season to taste at the end. If you wish to skip the chicken broth, substitute water instead.

Though I love mashed potatoes, I&rsquove always thought of them as a fairly laborious thing to make. Peel all the potatoes, cut them into chunks, bring a big pot of water to a boil, boil the potatoes, drain the potatoes in a colander, put them all through a potato ricer, then mix in the cream and goodies. It&rsquos all simple, but it undoubtedly takes time to make, and I actually ended up skipping them altogether this past Thanksgiving and making Potato Gratin instead.

In my everlasting quest to use my slow cooker more, these days, when I want my mashed potato fix, I&rsquoll make them in the slow cooker instead. I cut potatoes into chunks, then throw them into the crockpot for a few hours, mash with a fork and stir in the cream and goodies. It feels so much easier than the previous way I made them, and certainly makes much less of a mess. Less dishes is always an extra win.

Let me show you how to do it!

Cut potatoes into chunks, then place in the slow cooker along with chicken broth. If you don&rsquot want to use chicken broth, you can use water instead.

Next, add minced garlic and a few pats of butter.

Then, a teaspoon and a half of salt. Potatoes always need to be generously seasoned. And by the way, you can always limit the salt here and season to taste at the end.

Stir the ingredients all together, then let it cook on high for 3&ndash4 hours until the potatoes are tender and fluffy-looking.

Mash the potatoes with a fork or potato masher (or if you want super smooth potatoes, put them through a ricer), then add whatever you want to the potatoes. I added 1/2 cup of sour cream, but you can add cheese, whipping cream, milk, whatever you&rsquod like!

After stirring in the sour cream, look how much creamier the potatoes are.

The potatoes are now ready to be served! I like to garnish with chives or scallions.

Enjoy, and feel free to play with the ingredients as you see fit. Happy mashed potato making!


Slow Cooker Mashed Potatoes

Combine potatoes, chicken broth (see note below), butter, and salt in a slow cooker. Stir together, then cover and cook on high for 3&ndash4 hours, until potatoes are tender and fluffy-looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you&rsquod like. Season to taste, then serve and enjoy!

Note: I used unsalted chicken broth. If you use full salt, reduce the salt to 1 teaspoon, then season to taste at the end. If you wish to skip the chicken broth, substitute water instead.

Though I love mashed potatoes, I&rsquove always thought of them as a fairly laborious thing to make. Peel all the potatoes, cut them into chunks, bring a big pot of water to a boil, boil the potatoes, drain the potatoes in a colander, put them all through a potato ricer, then mix in the cream and goodies. It&rsquos all simple, but it undoubtedly takes time to make, and I actually ended up skipping them altogether this past Thanksgiving and making Potato Gratin instead.

In my everlasting quest to use my slow cooker more, these days, when I want my mashed potato fix, I&rsquoll make them in the slow cooker instead. I cut potatoes into chunks, then throw them into the crockpot for a few hours, mash with a fork and stir in the cream and goodies. It feels so much easier than the previous way I made them, and certainly makes much less of a mess. Less dishes is always an extra win.

Let me show you how to do it!

Cut potatoes into chunks, then place in the slow cooker along with chicken broth. If you don&rsquot want to use chicken broth, you can use water instead.

Next, add minced garlic and a few pats of butter.

Then, a teaspoon and a half of salt. Potatoes always need to be generously seasoned. And by the way, you can always limit the salt here and season to taste at the end.

Stir the ingredients all together, then let it cook on high for 3&ndash4 hours until the potatoes are tender and fluffy-looking.

Mash the potatoes with a fork or potato masher (or if you want super smooth potatoes, put them through a ricer), then add whatever you want to the potatoes. I added 1/2 cup of sour cream, but you can add cheese, whipping cream, milk, whatever you&rsquod like!

After stirring in the sour cream, look how much creamier the potatoes are.

The potatoes are now ready to be served! I like to garnish with chives or scallions.

Enjoy, and feel free to play with the ingredients as you see fit. Happy mashed potato making!


Slow Cooker Mashed Potatoes

Combine potatoes, chicken broth (see note below), butter, and salt in a slow cooker. Stir together, then cover and cook on high for 3&ndash4 hours, until potatoes are tender and fluffy-looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you&rsquod like. Season to taste, then serve and enjoy!

Note: I used unsalted chicken broth. If you use full salt, reduce the salt to 1 teaspoon, then season to taste at the end. If you wish to skip the chicken broth, substitute water instead.

Though I love mashed potatoes, I&rsquove always thought of them as a fairly laborious thing to make. Peel all the potatoes, cut them into chunks, bring a big pot of water to a boil, boil the potatoes, drain the potatoes in a colander, put them all through a potato ricer, then mix in the cream and goodies. It&rsquos all simple, but it undoubtedly takes time to make, and I actually ended up skipping them altogether this past Thanksgiving and making Potato Gratin instead.

In my everlasting quest to use my slow cooker more, these days, when I want my mashed potato fix, I&rsquoll make them in the slow cooker instead. I cut potatoes into chunks, then throw them into the crockpot for a few hours, mash with a fork and stir in the cream and goodies. It feels so much easier than the previous way I made them, and certainly makes much less of a mess. Less dishes is always an extra win.

Let me show you how to do it!

Cut potatoes into chunks, then place in the slow cooker along with chicken broth. If you don&rsquot want to use chicken broth, you can use water instead.

Next, add minced garlic and a few pats of butter.

Then, a teaspoon and a half of salt. Potatoes always need to be generously seasoned. And by the way, you can always limit the salt here and season to taste at the end.

Stir the ingredients all together, then let it cook on high for 3&ndash4 hours until the potatoes are tender and fluffy-looking.

Mash the potatoes with a fork or potato masher (or if you want super smooth potatoes, put them through a ricer), then add whatever you want to the potatoes. I added 1/2 cup of sour cream, but you can add cheese, whipping cream, milk, whatever you&rsquod like!

After stirring in the sour cream, look how much creamier the potatoes are.

The potatoes are now ready to be served! I like to garnish with chives or scallions.

Enjoy, and feel free to play with the ingredients as you see fit. Happy mashed potato making!


Slow Cooker Mashed Potatoes

Combine potatoes, chicken broth (see note below), butter, and salt in a slow cooker. Stir together, then cover and cook on high for 3&ndash4 hours, until potatoes are tender and fluffy-looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you&rsquod like. Season to taste, then serve and enjoy!

Note: I used unsalted chicken broth. If you use full salt, reduce the salt to 1 teaspoon, then season to taste at the end. If you wish to skip the chicken broth, substitute water instead.

Though I love mashed potatoes, I&rsquove always thought of them as a fairly laborious thing to make. Peel all the potatoes, cut them into chunks, bring a big pot of water to a boil, boil the potatoes, drain the potatoes in a colander, put them all through a potato ricer, then mix in the cream and goodies. It&rsquos all simple, but it undoubtedly takes time to make, and I actually ended up skipping them altogether this past Thanksgiving and making Potato Gratin instead.

In my everlasting quest to use my slow cooker more, these days, when I want my mashed potato fix, I&rsquoll make them in the slow cooker instead. I cut potatoes into chunks, then throw them into the crockpot for a few hours, mash with a fork and stir in the cream and goodies. It feels so much easier than the previous way I made them, and certainly makes much less of a mess. Less dishes is always an extra win.

Let me show you how to do it!

Cut potatoes into chunks, then place in the slow cooker along with chicken broth. If you don&rsquot want to use chicken broth, you can use water instead.

Next, add minced garlic and a few pats of butter.

Then, a teaspoon and a half of salt. Potatoes always need to be generously seasoned. And by the way, you can always limit the salt here and season to taste at the end.

Stir the ingredients all together, then let it cook on high for 3&ndash4 hours until the potatoes are tender and fluffy-looking.

Mash the potatoes with a fork or potato masher (or if you want super smooth potatoes, put them through a ricer), then add whatever you want to the potatoes. I added 1/2 cup of sour cream, but you can add cheese, whipping cream, milk, whatever you&rsquod like!

After stirring in the sour cream, look how much creamier the potatoes are.

The potatoes are now ready to be served! I like to garnish with chives or scallions.

Enjoy, and feel free to play with the ingredients as you see fit. Happy mashed potato making!


Slow Cooker Mashed Potatoes

Combine potatoes, chicken broth (see note below), butter, and salt in a slow cooker. Stir together, then cover and cook on high for 3&ndash4 hours, until potatoes are tender and fluffy-looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you&rsquod like. Season to taste, then serve and enjoy!

Note: I used unsalted chicken broth. If you use full salt, reduce the salt to 1 teaspoon, then season to taste at the end. If you wish to skip the chicken broth, substitute water instead.

Though I love mashed potatoes, I&rsquove always thought of them as a fairly laborious thing to make. Peel all the potatoes, cut them into chunks, bring a big pot of water to a boil, boil the potatoes, drain the potatoes in a colander, put them all through a potato ricer, then mix in the cream and goodies. It&rsquos all simple, but it undoubtedly takes time to make, and I actually ended up skipping them altogether this past Thanksgiving and making Potato Gratin instead.

In my everlasting quest to use my slow cooker more, these days, when I want my mashed potato fix, I&rsquoll make them in the slow cooker instead. I cut potatoes into chunks, then throw them into the crockpot for a few hours, mash with a fork and stir in the cream and goodies. It feels so much easier than the previous way I made them, and certainly makes much less of a mess. Less dishes is always an extra win.

Let me show you how to do it!

Cut potatoes into chunks, then place in the slow cooker along with chicken broth. If you don&rsquot want to use chicken broth, you can use water instead.

Next, add minced garlic and a few pats of butter.

Then, a teaspoon and a half of salt. Potatoes always need to be generously seasoned. And by the way, you can always limit the salt here and season to taste at the end.

Stir the ingredients all together, then let it cook on high for 3&ndash4 hours until the potatoes are tender and fluffy-looking.

Mash the potatoes with a fork or potato masher (or if you want super smooth potatoes, put them through a ricer), then add whatever you want to the potatoes. I added 1/2 cup of sour cream, but you can add cheese, whipping cream, milk, whatever you&rsquod like!

After stirring in the sour cream, look how much creamier the potatoes are.

The potatoes are now ready to be served! I like to garnish with chives or scallions.

Enjoy, and feel free to play with the ingredients as you see fit. Happy mashed potato making!


Slow Cooker Mashed Potatoes

Combine potatoes, chicken broth (see note below), butter, and salt in a slow cooker. Stir together, then cover and cook on high for 3&ndash4 hours, until potatoes are tender and fluffy-looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you&rsquod like. Season to taste, then serve and enjoy!

Note: I used unsalted chicken broth. If you use full salt, reduce the salt to 1 teaspoon, then season to taste at the end. If you wish to skip the chicken broth, substitute water instead.

Though I love mashed potatoes, I&rsquove always thought of them as a fairly laborious thing to make. Peel all the potatoes, cut them into chunks, bring a big pot of water to a boil, boil the potatoes, drain the potatoes in a colander, put them all through a potato ricer, then mix in the cream and goodies. It&rsquos all simple, but it undoubtedly takes time to make, and I actually ended up skipping them altogether this past Thanksgiving and making Potato Gratin instead.

In my everlasting quest to use my slow cooker more, these days, when I want my mashed potato fix, I&rsquoll make them in the slow cooker instead. I cut potatoes into chunks, then throw them into the crockpot for a few hours, mash with a fork and stir in the cream and goodies. It feels so much easier than the previous way I made them, and certainly makes much less of a mess. Less dishes is always an extra win.

Let me show you how to do it!

Cut potatoes into chunks, then place in the slow cooker along with chicken broth. If you don&rsquot want to use chicken broth, you can use water instead.

Next, add minced garlic and a few pats of butter.

Then, a teaspoon and a half of salt. Potatoes always need to be generously seasoned. And by the way, you can always limit the salt here and season to taste at the end.

Stir the ingredients all together, then let it cook on high for 3&ndash4 hours until the potatoes are tender and fluffy-looking.

Mash the potatoes with a fork or potato masher (or if you want super smooth potatoes, put them through a ricer), then add whatever you want to the potatoes. I added 1/2 cup of sour cream, but you can add cheese, whipping cream, milk, whatever you&rsquod like!

After stirring in the sour cream, look how much creamier the potatoes are.

The potatoes are now ready to be served! I like to garnish with chives or scallions.

Enjoy, and feel free to play with the ingredients as you see fit. Happy mashed potato making!


Slow Cooker Mashed Potatoes

Combine potatoes, chicken broth (see note below), butter, and salt in a slow cooker. Stir together, then cover and cook on high for 3&ndash4 hours, until potatoes are tender and fluffy-looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you&rsquod like. Season to taste, then serve and enjoy!

Note: I used unsalted chicken broth. If you use full salt, reduce the salt to 1 teaspoon, then season to taste at the end. If you wish to skip the chicken broth, substitute water instead.

Though I love mashed potatoes, I&rsquove always thought of them as a fairly laborious thing to make. Peel all the potatoes, cut them into chunks, bring a big pot of water to a boil, boil the potatoes, drain the potatoes in a colander, put them all through a potato ricer, then mix in the cream and goodies. It&rsquos all simple, but it undoubtedly takes time to make, and I actually ended up skipping them altogether this past Thanksgiving and making Potato Gratin instead.

In my everlasting quest to use my slow cooker more, these days, when I want my mashed potato fix, I&rsquoll make them in the slow cooker instead. I cut potatoes into chunks, then throw them into the crockpot for a few hours, mash with a fork and stir in the cream and goodies. It feels so much easier than the previous way I made them, and certainly makes much less of a mess. Less dishes is always an extra win.

Let me show you how to do it!

Cut potatoes into chunks, then place in the slow cooker along with chicken broth. If you don&rsquot want to use chicken broth, you can use water instead.

Next, add minced garlic and a few pats of butter.

Then, a teaspoon and a half of salt. Potatoes always need to be generously seasoned. And by the way, you can always limit the salt here and season to taste at the end.

Stir the ingredients all together, then let it cook on high for 3&ndash4 hours until the potatoes are tender and fluffy-looking.

Mash the potatoes with a fork or potato masher (or if you want super smooth potatoes, put them through a ricer), then add whatever you want to the potatoes. I added 1/2 cup of sour cream, but you can add cheese, whipping cream, milk, whatever you&rsquod like!

After stirring in the sour cream, look how much creamier the potatoes are.

The potatoes are now ready to be served! I like to garnish with chives or scallions.

Enjoy, and feel free to play with the ingredients as you see fit. Happy mashed potato making!


Slow Cooker Mashed Potatoes

Combine potatoes, chicken broth (see note below), butter, and salt in a slow cooker. Stir together, then cover and cook on high for 3&ndash4 hours, until potatoes are tender and fluffy-looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you&rsquod like. Season to taste, then serve and enjoy!

Note: I used unsalted chicken broth. If you use full salt, reduce the salt to 1 teaspoon, then season to taste at the end. If you wish to skip the chicken broth, substitute water instead.

Though I love mashed potatoes, I&rsquove always thought of them as a fairly laborious thing to make. Peel all the potatoes, cut them into chunks, bring a big pot of water to a boil, boil the potatoes, drain the potatoes in a colander, put them all through a potato ricer, then mix in the cream and goodies. It&rsquos all simple, but it undoubtedly takes time to make, and I actually ended up skipping them altogether this past Thanksgiving and making Potato Gratin instead.

In my everlasting quest to use my slow cooker more, these days, when I want my mashed potato fix, I&rsquoll make them in the slow cooker instead. I cut potatoes into chunks, then throw them into the crockpot for a few hours, mash with a fork and stir in the cream and goodies. It feels so much easier than the previous way I made them, and certainly makes much less of a mess. Less dishes is always an extra win.

Let me show you how to do it!

Cut potatoes into chunks, then place in the slow cooker along with chicken broth. If you don&rsquot want to use chicken broth, you can use water instead.

Next, add minced garlic and a few pats of butter.

Then, a teaspoon and a half of salt. Potatoes always need to be generously seasoned. And by the way, you can always limit the salt here and season to taste at the end.

Stir the ingredients all together, then let it cook on high for 3&ndash4 hours until the potatoes are tender and fluffy-looking.

Mash the potatoes with a fork or potato masher (or if you want super smooth potatoes, put them through a ricer), then add whatever you want to the potatoes. I added 1/2 cup of sour cream, but you can add cheese, whipping cream, milk, whatever you&rsquod like!

After stirring in the sour cream, look how much creamier the potatoes are.

The potatoes are now ready to be served! I like to garnish with chives or scallions.

Enjoy, and feel free to play with the ingredients as you see fit. Happy mashed potato making!


Slow Cooker Mashed Potatoes

Combine potatoes, chicken broth (see note below), butter, and salt in a slow cooker. Stir together, then cover and cook on high for 3&ndash4 hours, until potatoes are tender and fluffy-looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you&rsquod like. Season to taste, then serve and enjoy!

Note: I used unsalted chicken broth. If you use full salt, reduce the salt to 1 teaspoon, then season to taste at the end. If you wish to skip the chicken broth, substitute water instead.

Though I love mashed potatoes, I&rsquove always thought of them as a fairly laborious thing to make. Peel all the potatoes, cut them into chunks, bring a big pot of water to a boil, boil the potatoes, drain the potatoes in a colander, put them all through a potato ricer, then mix in the cream and goodies. It&rsquos all simple, but it undoubtedly takes time to make, and I actually ended up skipping them altogether this past Thanksgiving and making Potato Gratin instead.

In my everlasting quest to use my slow cooker more, these days, when I want my mashed potato fix, I&rsquoll make them in the slow cooker instead. I cut potatoes into chunks, then throw them into the crockpot for a few hours, mash with a fork and stir in the cream and goodies. It feels so much easier than the previous way I made them, and certainly makes much less of a mess. Less dishes is always an extra win.

Let me show you how to do it!

Cut potatoes into chunks, then place in the slow cooker along with chicken broth. If you don&rsquot want to use chicken broth, you can use water instead.

Next, add minced garlic and a few pats of butter.

Then, a teaspoon and a half of salt. Potatoes always need to be generously seasoned. And by the way, you can always limit the salt here and season to taste at the end.

Stir the ingredients all together, then let it cook on high for 3&ndash4 hours until the potatoes are tender and fluffy-looking.

Mash the potatoes with a fork or potato masher (or if you want super smooth potatoes, put them through a ricer), then add whatever you want to the potatoes. I added 1/2 cup of sour cream, but you can add cheese, whipping cream, milk, whatever you&rsquod like!

After stirring in the sour cream, look how much creamier the potatoes are.

The potatoes are now ready to be served! I like to garnish with chives or scallions.

Enjoy, and feel free to play with the ingredients as you see fit. Happy mashed potato making!