These potatoes will keep you coming back for more with their creamy, buttery finish. These are a yearly staple for me. No they may not be the healthiest option, but they sure are delicious, and easy. The crock pot lets the potatoes come to a gentle simmer rather than the vigorous boil of stove-top potatoes – which can leave them thin and watery. This dish is great to make during the holidays, because it saves kitchen space and allows you to use the stove top/pans for other dishes. It is a heavier dish but I’m obsessed with them. Enjoy!
Serves: 6 | Serving Size: 1/6 of dish
Cook: 4 to 6 hours on low
Ingredients:
- 3 pounds Yukon Gold potatoes – peeled and cut into 1-inch pieces
- 1 1/2 cups water
- salt and pepper
- 6 tablespoons (3/4 stick) unsalted butter at room temperature
- 1 cup half and half, warmed, plus extra as needed
Directions:
- Combine potatoes, water and 1 teaspoon salt in slow cooker. Cover and cook until potatoes are tender, 4 to 6 hours on low.
- Drain potatoes, and return to slow cooker. Mash potatoes thoroughly with potato masher. Fold in butter well, then half and half. Add more half and half as needed to adjust consistency. Season with salt and pepper to taste and serve.
- Notes:
- This dish can be held on the warm setting for up to 2 hours – loosen with additional half and half as needed.
- You can prep the potatoes the day before by peeling and dicing them and keeping them in cold water in the fridge over night. Water should go 1 inch above potatoes.
Nutrition Information:
Per serving: Calories: 451; Total Fat: 30g; Cholesterol: 85mg; Sodium: 16mg; Total Carbohydrates: 40g; Dietary Fiber: 3g; Sugars: 1g; Protein: 6g
Nutrition Bonus: Potassium: 982mg; Vitamin A: 21%; Vitamin C: 68%; Calcium: 8%; Iron: 9%
Adopted from: America’s Test Kitchen . “Mashed Potatoes.” Slow Cooker Revolution, 2011. 254.
