Slow Cooker Mashed Potatoes
For the entertaining season ahead, these Slow Cooker Mashed Potatoes are an easy make-ahead dish, delicious for a potluck or any holiday gathering!
Friends, if you’re hosting a Harvest Dinner Party this year, I hope you’ll find inspiration from my menu over at RecipeGirl.com, with a Crock Pot Roast Beef Dinner (super easy for guests), Walnut-Crusted Goat Cheese Appetizer (with grapes), Creamy Butternut Squash Soup, Spinach with Quinoa Apple Salad (so pretty!), Soft Yeast Rolls (Mm-m-m-m, homemade!), and this amazing dessert.
If you’re like me, you love to plan make-ahead dishes that are delicious for a potluck or holiday gathering. Last week, I served these potatoes with this fantastic Slow Cooker Poached Salmon recipe. Love the combo served together.
Slow Cooker Mashed Potatoes
A super-easy side dish for Thanksgiving!
Pull out the slow cooker and avoid hovering over the stove! With this easy dish, and my make-ahead sweet potatoes, you’ll have the “spuds” all taken care of, for your Thanksgiving menu!
Of course, we love butter and fresh parsley on top (just the way my mama served this dish).
It’s November now, and the landscape here in central Oregon is almost stripped bare. As I walk Haggis daily, just yesterday, I noticed the whoosh of warm through the trees, and the sun shining on his brindle coat. One day it’s warm, the other is really cold. We’re gearing up for winter, as we hear the eerie, eager yips of coyotes circling the forest, only a few minutes from where we live.
When my Dad and his wife were visiting, we were driving around, enjoying the beauty of nature, when we came across this coyote. We stalked him for a while, watching him hunting for delicious bites of field mice, playfully tossing them in the air, then scarfing down each furry critter.
Every day is a new one, and we’re so grateful for this season that is here!
Whether the rain on our roof (October had a record amount of rain this year in Oregon), or the glow of bright, late season sunshine, we’re ready, folks.
Ready for hunkering down for winter.
Slow cooked foods.
And a beautiful season ahead with family and friends.
- 5 lbs. russet potatoes, peeled and cut into 1/2-inch pieces
- 2 cups chicken stock (or vegetable stock)
- 2-3 cloves of garlic, pressed
- 1/2 cup 1% milk
- 1/2 cup sour cream
- 1 cube (1/2 cup) unsalted butter, melted + 2 Tbsp.
- 2 tsp. kosher salt
- 1/2 tsp. pepper
- Fresh parsley
- Spray the bowl of a slow cooker; add the potatoes, stock, and garlic. Cover and cook on high for 4 hours, until the potatoes are tender.
- Either pour into a large bowl (or use the current slow cooker bowl) and milk, sour cream, melted butter, salt and pepper. Beat until smooth, or leave small chunks (if preferred). Return potatoes to the slow cooker bowl.
- Keep covered for 2 hours on low up until serving.
- With a spoon, make a small well in the center of the potatoes. Right before serving, add the remaining melted 2 Tbsp. of butter to the crater; sprinkle with fresh-chopped parsley. Serve!