Do You Have To Peel Mashed Potatoes?

Nope! You can if you would like to, but you don't have to peel potatoes when making mashed potatoes. Potato skins are said to be high in vitamins C and B6, which support the immune system. And leaving the skin on the potato also makes for easy prep. Just make sure you wash your potatoes well!

What Is the Best Liquid To Add To Mashed Potatoes?

A combination of chicken broth and half and half or cream is what produces the most flavorful mashed potatoes. You can use milk, sour cream, or even buttermilk in mashed potatoes.

How Many Potatoes Are In A Pound?

This will vary depending on the size of your potato, but typically 3 small-medium potatoes will be about a pound.

How Long Do Mashed Potatoes Take To Reheat In a Slow Cooker?

Place the cooked mashed potatoes in a slow cooker on the low setting for 3 - 4 hours, stirring occasionally.

Crockpot Mashed Potatoes Recipe

Name: Crockpot Mashed Potatoes
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Dinner
Ingredients: 5 pounds potatoes (russet, yellow, or red), peeled and cut into 1- inch cubes; 1 1/2 cups chicken broth; 1 tablespoon minced garlic; 3 chicken bouillon cubes or 3 teaspoons Better Than Bouillon; 2/3 cup half and half; 3/4 cup butter, cubed at room temperature; 8 ounces cream cheese, room temperature; Fresh cracked black pepper to taste

Description

Crock Pot Mashed Potatoes are the perfect make ahead mashed potato recipe! Rich and creamy mashed potatoes that are perfect to feed a crowd. This slow cooker recipe is a definite keeper and will a star at your Thanksgiving dinner!

Ingredients

Scale

5 pounds potatoes (russet, yellow, or red), peeled and cut into 1- inch cubes
1 1/2 cups chicken broth
1 tablespoon minced garlic
3 chicken bouillon cubes or 3 teaspoons Better Than Bouillon
2/3 cup half and half
3/4 cup butter, cubed at room temperature
8 ounces cream cheese, room temperature
Fresh cracked black pepper to taste

Instructions

Place the potatoes in your 6-8 quart slow cooker. Add in the chicken broth, garlic, and chicken bouillon. Cover and cook on high for 3-4 hours, or on low for 6-8 hours, stirring once halfway through cooking.
When potatoes are done, add in the half and half, butter, and cream cheese. Mash using a potato masher or hand mixer until desired consistency is reached. You can add more half and half if you prefer creamier potatoes. Season with black pepper as desired.
Serve immediately, or keep warm in slow cooker until ready to serve, up to 2 hours.

Notes

Optional: Add in 1 1/2 cups grated cheddar cheese for cheesy mashed potatoes, which I did when I made these for the pictures! I also used Yukon Gold Potatoes in the images shown, as they are our favorite!

garnish with fresh parsley.

Store airtight in refrigerator for up to 3 days.

Nutrition

Serving Size:
Calories: 250
Sugar: 3 g
Sodium: 181.4 mg
Fat: 14.9 g
Carbohydrates: 26.3 g
Protein: 4.1 g
Cholesterol: 40.8 mg

Description

Ingredients

Instructions

Notes

Nutrition

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