You know the drill, everyone is rushing this way and that and trying to get dishes out of the oven, the meat carved, the rolls toasted AND draining and mashing up the potatoes.
Sounds too good to be true??!! Well it is not.
Mashed potatoes can be cooked to the most perfect velvety creation right in the slow cooker!
You simply dice up potatoes, add to the slow cooker with some vegetable or chicken stock and butter and let cook on high until the potatoes are nice and soft. Then with a potato masher (or hand-held mixer) mash the potatoes to a smooth consistency, add in milk or cream and stir together. Now all you have to do is set to warm and your potatoes are waiting ready for your holiday spread!
Check out this video to see truly how easy this recipe is!
I personally like to cook my potatoes with garlic and add in Parmesan to the milk mixture for extra flavor. But you can keep them as basic as you prefer. Or as wild as you want–think about adding in cheddar, bacon and chives at the end of cooking–YUM!
Parmesan Garlic Slow Cooker Mashed Potatoes
- 5 pounds russet potatoes peeled and diced into 1 inch cubes
- 3 cloves of garlic peeled
- 2 cups vegetable or chicken stock
- 1-2 teaspoons kosher salt
- 2 tablespoons butter
- 1 cup milk/cream
- 1/2 cup freshly grated Parmesan Cheese
Place potatoes and garlic in slow cooker. Add in stock, salt, and butter. Cook on high for 3-4 hours, or until potatoes are fork tender, and mash easily.
With a potato masher or hand mixer, mash the potatoes until they are broken down. Add in the milk and cheese and stir until the potatoes absorb.
Serve immediately or keep on warm until ready to serve.
For Additional Thanksgiving Side Dishes:
Devour: Thanksgiving Side Dishes That’ll Hold Up to Reheating
The Lemon Bowl: Oven Roasted Brussels Sprouts with Bacon
Foodtastic Mom: French Style Sweet Potato Soufflé
Feed Me Phoebe: Gluten-Free Stuffing with Vegan “Creamed Spinach” and Leeks
The Hungry Traveler: Loaded Smashed Potatoes
Healthy Eats: 7 Lighter Takes on Essential Thanksgiving Sides
Dishin & Dishes: Bacon Wrapped Butternut Squash Wedges
The Mediterranean Dish: Jeweled Couscous with Pomegranate and Lentils
The Fed Up Foodie: Festive Orange Spinach Salad
A Mind “Full” Mom: Parmesan Garlic Slow Cooker Mashed Potatoes
Creative Culinary: Golden Onion Casserole with Thyme and Toasted Bread Rounds
Swing Eats: Creamed Spinach
Taste with the Eyes: It’s Back – The Stuffing Everyone Loves!
In Jennie’s Kitchen: Pan Seared Cauliflower
FN Dish: Stovetop vs. Oven-Baked: Battle of the Thanksgiving Side Dishes
This recipe was featured on Meal Plan Monday.