I can’t believe it’s time again for another Crazy Cooking Challenge! This month’s challenge is mashed potatoes. I searched throughout the blog world for the perfect recipe and of course I found way too many! But when I came across this Slow Cooker Mashed Potato recipe at Real Mom Kitchen, I knew I had to try it.
With an unbelievably busy toddler running around the house all day, I don’t always have as much time as I would like to prepare dinner. And I mean busy. I climb on a dining room chair to kill a spider and I pretty much immediately hear splashing. I turn around quickly assuming he is a few feet away, playing in the cat’s water. But he’s not there. Then I have a brief moment of panic as I realize he is instead playing in the toilet. Awesome. So then I wash his hands with lots of soap as I sing “Happy Birthday” twice (that’s how long you should wash your hands…I’m kind of a germaphobe). By the time this scenario has wrapped up, I’ve completely forgotten what I was originally doing. Such is life with a little man I suppose. Now you understand my immediate attraction to this recipe, don’t you?
Plus, this would be perfect for holidays or big gatherings when the oven and stovetop are full to the brim. The sour cream provided a great creaminess and tanginess that went perfect with the pot roast they accompanied. I think they would be amazing with some roasted garlic mixed in at the point when the milk is added. Mmmm, garlic.
Make sure to scroll through the links and vote for my recipe as the Ultimate Mashed Potato recipe. Thanks for showing some love!
Slow Cooker Mashed Potatoes
recipe from Real Mom Kitchen
5 lb baking potatoes, peeled, cut into 1-inch chunks
1 1/2 cups chicken broth
1/4 cup butter, cut into chunks*
1 cup sour cream (I used light sour cream)
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 to 1 cup milk, warmed
1.In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter.
2.Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
3.Add remaining ingredients except milk. Mash, crush or smash potatoes using potato masher, or beat with electric mixer on low speed until well blended. Do not overmix. Stir in enough milk for desired creamy consistency.
4.Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving and you may need to mix in additional milk if potatoes have stiffened while on the warm or low setting.
*I may have pulled a Paula Deen and added more butter than stated…….
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