By Erin Huffstetler | 11/24/2015 | No Comments
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Start a batch of mashed potatoes in your crockpot, and let it do all the work for you. Here’s my recipe.
Crockpot Mashed Potatoes
5 lbs of potatoes, peeled and chopped
3 cups chicken broth
4 oz. cream cheese (half a block)
3 Tablespoons butter
What You Do:
Soak the potatoes in cold water for 30 minutes (longer is fine). This will remove some of the starch from the potatoes, so they don’t come out gluey.
Drain the potatoes, and load them into the crockpot with the broth. Cover; and cook on high for 4-6 hours. Poke the potatoes with a fork to make sure they’re done. They should give easily.
Drain the broth (and set it aside). Then, mash the potatoes with a potato masher, a ricer or an immersion blender. Make them as smooth or chunky as you’d like. If they’re a bit dry for your tastes, add back some of the broth.
Add the butter and cream cheese, and stir to combine. Then, add any herbs that you’d like (chives, parsley, etc.), and serve.
- Freeze the broth that you drained from the potatoes, and use it to make soup some time. It’ll be full of vitamins from the potatoes
- Use vegetable broth for a vegetarian version
- Leave the potato peels on to bump up the nutritional value
- 5 lbs of potatoes, peeled and chopped
- 3 cups chicken broth
- 4 oz. cream cheese (half a block)
- 3 Tablespoons butter
Soak potatoes in cold water for 30 mins. (longer is fine).
Drain, and put into crockpot with broth. Cover; and cook on high for 4-6 hrs.
Poke potatoes with fork to check doneness.
Drain broth (and set it aside).
Mash the potatoes. If they’re a bit dry, add back some of the broth.
Add the butter and cream cheese, and stir to combine.
Add any herbs that you’d like (chives, parsley, etc.), and serve.
Use vegetable broth for a vegetarian version.
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