Print
Description
Easy and creamy mashed potatoes made in the crockpot, perfect for Thanksgiving.
Ingredients
- 4 pounds Russet potatoes, peeled and quartered
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 1 cup heavy cream, warmed
- Salt and black pepper to taste
Instructions
- Place the peeled and quartered potatoes in your slow cooker.
- Add the butter pieces over the potatoes.
- Cover and cook on high for 3-4 hours, or until potatoes are fork-tender.
- Drain any excess liquid from the slow cooker.
- Mash the potatoes and butter together using a potato masher or electric mixer until mostly smooth.
- Gradually stir in the warmed heavy cream until the mashed potatoes reach your desired consistency.
- Season generously with salt and black pepper.
- Serve hot.
Notes
- For extra flavor, you can add garlic powder or chives.
- If you prefer chunkier mashed potatoes, mash them less.
- Make sure to warm the cream to prevent cooling down the potatoes.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American