Slow Cooker Whipped Mashed Potatoes

Thanksgiving sides are, in my opinion, more important than the bird. (Sorry, mister turkey.) However, managing all your favorite sides in one oven can be a timing origami game you lose at on the day it matters most. Instead rely on other appliances to help ease the load of your oven and make your prep easier. It’s why I love these whipped potatoes made in your slow cooker. Cooking in the broth give the potatoes a rich flavour and then the addition of sour cream gives them a smooth but creamy appeal. You can wait to whip these when you’re ready, and keep them warming in the slow cooker until go-time making them a tired hostesses dream.

Slow Cooker Whipped Mashed Potatoes

I love these whipped potatoes made in your slow cooker. Cooking in the broth give the potatoes a rich flavour, garlic makes them fragrant and addictive and then the addition of sour cream makes them smooth and creamy. You can wait to whip these when you're ready, and keep them warming in the slow cooker until go-time making them a tired hostesses dream.

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Prep Time 10 minutes mins

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 3 pounds Yukon Gold Potatoes peeled and chopped into 1-inch pieces
• 1 cup chicken or vegetable stock
• 1/3 cup butter cut into pats
• 2 cloves garlic minced
• 1/2 cup sour cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 – 1/2 cup milk or heavy cream warmed
• Garnish with 1 Tbsp chopped fresh chives

Method

 

1. Add potatoes and stock to the slow cooker. Arrange butter pats over top and sprinkle with minced garlic. Cover and cook on HIGH for 2 to 3 hours, or until potatoes are fork tender and soft.
2. Using a potato masher or electric hand mixer, mash the potatoes until desired consistency. Stir in the sour cream, salt, and black pepper. Stir in warm milk or cream until potatoes reach your desired level of creaminess. Place in a serving dish and sprinkle with chives and an extra pat of butter.