These mashed potatoes are, perhaps, some of the best I've ever made. And I did it in a crock. I think that fact alone makes these extra awesome.
I made these last Saturday for a Friendsgiving party (Friendsgiving= Thanksgiving with your friends, which is just as cool as normal Thanksgiving, but there is more alcohol involved). Everyone brought a dish to share, and when I heard that no one was bring mashed potatoes, I dibsed it. Not because I'm a potato whiz, but because I feel like Thanksgiving should include potatoes. Really decadent, luxurious potatoes.
Whoever first thought to make mashed potatoes in a crock pot was a genius. I was a bit wary when I first saw the recipes floating around pinterest, but so many people seemed to have great luck with it I thought it was worth a shot. My concern was that the potatoes wouldn't cook evenly and might get watery... if you've ever had bland, watery mashed taters, you know how gag-worthy it is. The last thing I wanted to serve friends was watery potato!!
What's awesome is that these cook pretty much the same way they would on the stove. Cut your potatoes into same size chunks, put in pot, add just enough liquid to cover, and off you go. It's important to start your potatoes in cold water and bring it up to temperature, otherwise you wind up with uneven cooking. I was able to let these potatoes do their thing while I worked out, showered and got ready for the party. Transporting and keeping them piping hot was a breeze too with the crock pot. They turned out super creamy, almost like the French pomme puree. I don't think I'll go back to stove top mashers ever again!
By the by... if you are looking for "light" mashed potatoes, this is not your recipe. These are the once-a-year, full of deliciousness, creamy dreamy spuds. So eat them on Thanksgiving, and be happy.
Crock Pot Mashed Potatoes
about 3 lb. Potatoes (Use whatever you like- I prefer, Yukon golds, but Russets or reds should be great too!)
3-4 cups liquid, such as water or chicken stock
1 stick of butter, softened
4 ounces softened cream cheese
1 cup milk of choice (I used a mix of 2% and heavy cream because it's what was in the fridge, whole milk would be great)
1/2 teaspoon garlic powder
salt and pepper to taste
1/2 teaspoon garlic powder
Wash and peel potatoes. Cut into roughly equal size chunks. Put potato into crock pot and cover with enough liquid so the potatoes are just barely covered (if you are using plain water- season with at least a little salt!!). Cook on high for 3-4 hours or low for 6-8. When potatoes are easily pierced with a fork, drain well. Return to hot crock pot so excess moisture can evaporate (big key to good potatoes right thurr!) In mixing bowl, add potatoes, butter, cream cheese, garlic powder, salt and pepper. Start mixing slowly. Add a small amount of milk at a time until you have reached desired consistency. Check for seasoning. Once potatoes are as "whipped" as you want, return them to crock pot (be careful not to whip your potatoes to death- potatoes can turn from creamy to gluey in a flash with over mixing). Keep on warm and serve. If potatoes begin to look too dry, add a touch more milk and mix.
*You could easily make these a day ahead- just keep covered, in fridge, and heat back up in crock pot the next day.