Thanksgiving requires a big bowl of creamy, buttery mashed potatoes, but who has time to be mashing potatoes at the same time that they are making the gravy, toasting the dinner rolls, and slicing up the turkey? Not me! I’ll make my mashed potatoes early in the day using my trusty slow cooker, and keep them warm while I work my magic on the more complicated dishes.
Why You’ll Love This Recipe:
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
Potatoes: Yukon gold potatoes are my choice for the best mashed potatoes. Wash and peel the potatoes, and cut them into 1 inch cubes. Water or Chicken Stock: You need liquid in the slow cooker to cook the potatoes. Stick with water, or for extra flavor, use chicken stock. Salt and Pepper: Potatoes need seasoning! We’ll add this in the beginning rather than waiting until the end so that the potatoes can absorb the salt. Butter and Heavy Cream: To turn boiled potatoes into the creamiest ever mashed potatoes, add cream and butter and whip them up. Optional Seasonings: Add garlic powder and onion powder, to taste.
How to Make Mashed Potatoes in the Crock Pot
What to Serve with Crockpot Mashed Potatoes
Thanksgiving Dinner! I have tons of holiday recipes here to help you plan the best Thanksgiving Feast ever. Start with my Ultimate Guide to Thanksgiving Turkey. From there, start planning your side dishes. After the Mashed Potatoes, Sausage Stuffing and Green Bean Casserole are my favorites. Don’t forget dessert. Pumpkin Layer Cake, Pecan Pie, and Oatmeal Pie are classic crowd pleasers. Kids will love these cute Turkey Cupcakes too! Enjoy this new trick for getting the mashed potatoes off of your stove and out of your mind while you focus on the rest of the big meal! © Little Sunny Kitchen
