When you are making mashed potatoes, you don’t usually reach for your slow cooker. However, you actually can make yummy mashed potatoes in your Crockpot. Here is a fantastic recipe from the Idaho Potato Commission for Traditional “Slower Cooker” Mashed Idaho Potatoes.
Image: Idaho Potato Commission
Yield: 12 (3/4 cup per serving)
Ingredients:
- 5 pounds Idaho potatoes, peeled and cut into 1-inch cubes
- 2 1/4 cups water
- 3/4 cup (1 1/2 sticks) butter, divided
- 1 1/2 teaspoons salt or to taste
- 3/4 teaspoon black pepper or to taste
- 1 2/3 cup whole milk
Directions:
1. Coat a 6 1/2-quart slow cooker with cooking spray. Add potatoes and pour water over potatoes, stir, cover and cook on high setting 3 hours or until potatoes are tender.
2. Drain excess liquid and return potatoes to slow cooker. Reduce heat to low, add all but 1 tablespoon of the butter, salt and pepper. Using a potato masher or a hand held electric mixer, beat on medium speed until potatoes are thoroughly mashed (while potatoes are in the slow cooker). Slowly add the milk and beat until creamy, do not overbeat or they will be stiff and have a “gummy” texture.
3. Place the remaining 1 tablespoon butter in a small microwave bowl and cook on high setting 25-30 seconds or until just melted. Drizzle evenly over potatoes.
Estimated Nutritional Analysis per Serving: 230 calories, 13 g total fat, 8 g saturated fat, 0 g trans fat, 35 mg cholesterol, 390 mg sodium, 3 g fiber, 5 g protein, 23 g carbohydrate
Post from: Blisstree