Holiday Cooking | November 7, 2014

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

If you are like me, no matter the size of your kitchen, when Thanksgiving rolls around, it never seems big enough. There are never enough cooking surfaces, oven space or counter space to fit all of the dishes you are hoping to serve piping hot, at the same time for your Thanksgiving feast.

So many dishes, so little space.
Enter the humble and oft forgotten slow cooker. Dump the potatoes in, add a little water and salt. and in about 4 hours. BAM. You’re in business.

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

It really is that simple.
Amazing.
Why didn’t I think of this years ago??
Why doesn’t my keypad have multiple emojis so I can insert the – bewildered, embarrassed, and now totally happy emoji face parade??!! I’m sure you can picture those faces.
Happy days are here again my friends.
One less dish to keep warm on the stove or in the oven!
Happy cooking.
Here’s a fantastic gravy recipe to go with your mashed potatoes- Simple Pan Gravy

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

Author abountifulkitchen

Ingredients

  • 5 lbs red potatoes scrubbed, cut into fourths (I leave the peels on)
  • 3/4 cup water
  • 2 teaspoons salt
  • 1/2- 3/4 cup butter cut into tablespoons
  • half and half about 1 1/2 -2 cups
  • 1 cup sour cream optional
  • pepper and more salt if needed

Instructions

  1. Place potatoes in large 6-7 quart slow cooker or crock pot. Pour in water. Sprinkle salt over potatoes.
  2. Place lid on slow cooker and set on high heat. Don't lift the lid! Cook for about 4 hours.

Leaving the insert (bowl) in the slowcooker do the following:

  1. Do not drain the potatoes. Place the butter in with the potatoes. Using a potato masher, mash the potatoes and butter together. Add the half and half (about 1 1/2 cups). Continue to mash until desired consistency. Add the remaining 1/2 cup of half and half, if needed. Add sour cream (if using) and mix well. Taste and add more salt and a little pepper if desired.
  2. Turn the heat to warm and keep warm until ready to serve for up to two hours. If needed, just before serving, add additional milk or half and half and fold the potatoes

Recipe Notes

-Do not over mix, or beat the potatoes for a long time with a mixer. The potatoes will take on a gluey type texture. It is almost impossible to over mix the potatoes with a potato masher. If you don't have one, I highly recommend buying one. I've had mine for at least 25-30 years, and it's still going strong.

Click on the photo below to order yours for just a few dollars:

Slow Cooker Mashed Potatoes

16 thoughts on “Our Favorite Pumpkin Pie

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  1. When you say “prepared pie crust” that doesn’t mean that you pre-bake them, does it? Sorry, I am a pie newbie. Thanks in advance

    1. Hi Jane,
      I am not sure, I haven’t used frozen pie crust? I am almost certain the directions for use will be on the packaging! Thanks for reading ABK and Happy Thanksgiving!
      xo
      Si

    1. Hi Sallee, I use a 20 oz can for this recipe because it makes two pumpkin pies. If you’re just making one, definitely use a 12 oz can. Thanks for asking!
      xo
      Si

  2. You recipe is almost excatly like Libby’s, other than your addition of vanilla. A significant difference is the ratio of pumpkin to all the other ingredients. You doubled everything else above the Libby’s recipe, but left the pumpkin at 29 oz. Was this a technical error, or did you really double the evaporated milk, eggs and everything else?

    1. Hi Rita, I doubled the recipe because it makes 2 pumpkin pies, if you want to just make one pie, then definitely halve the ingredients. Thanks for asking!
      xo
      Si

    1. Hi Lindsay, I usually don’t blind bake or seal with egg wash before filling for this pumpkin pie recipe, I immediately place the filling in the unbaked pie crust and bake! Hope this helps and thank you for asking,
      xo
      Si

  3. 5 stars
    This pie was so delicious and easy to make!! I’m only 16 but it only took me about 45 minutes to make and then the bake time and that was it! My family couldn’t believe how good the crust was so go check out her recipe for that!!