CROCK-POT MASHED POTATOES

This is a great method for making mashed potatoes for a crowd (and keeping them HOT). It seems like I'm always short on time (or a burner) when it comes to last minute side dishes during the holidays, so this method is a big help.

 

TO FEED A CROWD

5 pounds peeled potatoes cut into 1" cubes
1 cup water
1/2 cup butter cut into small cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 to 1 1/2 cups HOT half and half (divided)

A large (7-quart) Crock-pot will
hold the above ingredients

If you are only feeding a family of 6, 

cut the above ingredients in HALF and

put it in a 4-quart Crock-pot:

 

 

In either case, spray the Crock-pot with cooking spray and put the raw cubed potatoes and butter pieces into the Crock-pot.

Mix the water with the salt and pepper and pour it over the potatoes and butter pieces:

 

Cover with the lid and cook on high for 4 hours (or till tender). TIP: If you put a couple of potholders on the top of the Crock-pot lid (as shown in the above photos),the potatoes will be cooked in 3 hours instead of 4.

 

After the potatoes are tender, DO NOT DRAIN. Next, give them a rough mash with a hand-held potato masher, then add 1 cup of the HOT half and half and finish whipping the potatoes with an electric mixer (do this step right in the Crock-pot). Taste the mashed potatoes; then stir in the final half-cup of HOT half and half (if you think it needs it).

 

These mashed potatoes will stay hot (on the warm setting of the Crock-pot) for at least a couple hours. You can also ensure they will stay hot by covering the crockpot with a heavy towel.  

 

 Click on Photo 

 

 

ENJOY !!