Easy Slow Cooker Mashed Potatoes With Milk 12 Servings
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12/02/2006
This recipe makes AWESOME garlic mashed potatoes when you use the Garlic and Herb Cream Cheese plus add garlic salt, oregano, and 1 cup of an Italian Cheese Blend - we were in heaven!! Thanks so much for a great idea... I will never make any other mashed potatoes again (whether I make Garlic or plain!!) I made mine three days early and refrigerated the stoneware crock until I was ready to cook them.
07/19/2006
Oh my gosh...these potatoes were awesome! And so incredibly easy. Really a great "make ahead" recipe. I made this in the morning and then put it in the slow cooker later in the afternoon so it was ready for dinner. I used red potatoes with the skin on and they were great! I too skipped the butter at the end (wasn't necessary). FYI..I used a 3 lb bag of small red potatoes and this would be PLENTY for 6 adults for dinner. 3 hours on low in the slow cooker was perfect! This one is a keeper!!!!!
03/28/2003
Made potatoes the night before, warmed them up a little in microwave, then put them in crockpot for a few hours. Worked out very nice and everyone said how nice it was to have hot mashed potatoes through the whole meal. Served it with BBQ ribs. Very good,will try it next Thanksgiving for sure!
02/01/2003
Very easy to prepare, and even easier to eat. The flavors in this dish combined very well, and tasted like no other mashed potato dish I've ever had. And it STAYED HOT throughout the whole meal, which is a rarity for any kind of mashed potato dish that I've ever fixed. One slight problem was that the potatoes didn't mash thoroughly, which left smallish chunks of whole potato in, but even that wasn't enough to detract from the overall experience. (If you're particular about it, I would suggest running a mixer through it before placing in your Crock.) I was pinched for time, and set the Crock on HIGH for 1 hour - they still tasted just fine, so I'm not sure 3 hours on LOW is necessary. (Tip: halve the time if you're cooking on HIGH - 3 hours on LOW equals 1 1/2 hours on HIGH, just a helpful thing to know when cooking with Crock-Pots.) Excellent dish. Thanks, Bwaye, this will be going into my regular rotation!
11/16/2007
Very nice recipe! I make this recipe with light sour cream and light cream cheese. My husband tasted the potatoes before I added any butter and he said they were great as they were and since we were going to be serving them with gravy adding butter would make it too rich. I'll be making this again next week for Thanksgiving; I know it'll be a hit and best of all I won't have to be rushing around getting the potatoes ready while company is over. Thanks! UPDATE (11/09):I have made this for each Thanksgiving since I first tried them, and they have always gotten many complements. For those that have wondered how much this makes volume-wise, one and a half recipes (so, 12 servings worth) fills up my 6 qt slow cooker. We serve it for 16 people at Thanksgiving and generally have some left over since there are so many other dishes on the table. I have used both red and russet potatoes and always leave the skin on, and it is very good both ways. Thanks again for a great, no-fail recipe!
08/22/2007
YUM! Tasty but not overwhelming. It was so nice to be able to make these in the afternoon and load them into the crockpot to wait for my company to arrive later that evening. The only thing I'll change next time is to stir them periodically, since they seemed to brown around the edges by the time they were served.
05/14/2012
Very good potatoes but rather heavy vs light and fluffy. 4 stars for ease, originality and time management. Especially loved the idea of the terry cloth submitted by a reader. Makes perfect sense!
11/10/2011
I've been making these every holiday for several years and I'm always asked to bring the potatoes now, so they are obviously a hit! Like others, I most often use Yukon Gold, but red potatoes work well too. I increase the garlic to 3 Tbsp and I base the number of chicken bouillon cubes on how much water I boil the potatoes in. It's usually 9 cups or so, thus I use 9 cubes. It makes for a great flavor as the potatoes cook in the liquid. Also like others, I've forgotten to top off with butter and it is not missed at all except for the added calories! This is a great way to free up my stove and oven and have one less thing to worry about during Thanksgiving or Christmas because I make these the night before, take out of the fridge about an hour before I turn on the slow cooker and they are hot and delicious (with occassional stirring!), in a few hours.
11/14/2007
I love these, although I have stopped adding the butter at the end. Seems like overkill, especially if you are serving gravy.
02/05/2003
Wow...there are so many wonderful potato recipes on this site, I always have a hard time deciding which ones I'd like to prepare. I usually like to add garlic oil to mine (fry garlic in veggie oil till golden). It gives potatoes such a unique taste. The sour cream and cream cheese give a smooth and velvetty texture you can't acheive with milk and butter. Good recipe for company. Thanks bwaye.
05/12/2012
YUM! For me, this is the perfect side dish for a big meal with all the trimmings. It is so nice to have one less thing to do at the last minute when you're trying to get a big meal on the table. These are absolutely delicious. I made the recipe as-is, other than adding a bit more garlic. HINT: if you want to save time on cleanup, invest in a box of slow-cooker liners. The inside of the cooker gets pretty ugly with this recipe - it was very satisfying to be able to pick up that crusty bag and pitch it!
04/24/2011
These were not a hit at our house. Hubby said it was too rich, my 7 year old (who loves mashed potatoes) wouldn't eat them and I didn't really like the cream cheese taste. I think I'll stick to my regular recipe but use the slow cooker idea. Thanks anyways.
10/01/2002
I followed the recipe exactly and these were a big hit at my party.
02/05/2011
These turned out amazing. I didn't expect such good results. I was skeptical about the concept of the slow cooker. I thought it would dry out the potatoes. It did not. It allowed for the flavors to meld. I chose not to add the butter in the end because it didn't need it. I also only used 2 bouillon cubes because I didn't want it to be over-salty. These turned out perfect and needed no seasoning in the end. Not even salt. I will definitely make these again.
11/27/2009
This is an awesome recipe for make-ahead mashed potatoes! I think that some of the cooks who gave this low reviews miss the point - this recipe and preparation aren't supposed to save you time. You do still have to peel, boil, mash, etc.... The point is: You don't have the last minute rush trying to make the mashed potatoes just when everything else is ready. You don't have to worry that your potatoes are ready too early when other things are still cooking, and might get cold before you put them on the table. You don't have to worry that you put your potatoes on a burner "just to keep them warm" and they end up scorching by accident. You can make these and take to a friend's or a potluck, and no matter what else is cooking, all you need is a little bit of counter space and a plug in. Plus, these are just really super tasty. I love my own traditional butter and milk mashed potatoes too, but this recipe is a close second... maybe tied since it is so nice to be able to make them ahead of time. I took the suggestions to use a cloth towel in between crock and lid while cooking (also used when the crock was in the fridge overnight, before cooking). When I was mashing everything I was a bit worried because it was very runny... it didn't stay that way. I didn't add butter after cooking, because I thought they were rich enough, and didn't want to make them runny again. Everyone loved them, and I will definitely make again.
09/03/2007
I used "better than bouillon" to cut back on the sodium and low fat cream cheese. I have to say I was amazed at how good these were. I made them in the morning, refrigerated them, and then put them cold in the crockpot for a couple of hours. I sometimes avoid making mashed potatoes when I am doing a big meal because there is so much last minute work. No more!! Great recipe!!
04/15/2010
I've made these several times and have always been pleased. I've never put them in a slow cooker, but rather I make ahead of time and just reheat quickly in the microwave. I usually make half of this recipe which gives us six modest servings. I usually freeze my leftovers and have them ready and waiting in the freezer for busy nights. Occasionally the thawed potatoes get a little watery, so I heat them up in the microwave and then add some instant potatoes until I get the desired consistency. Works like a charm!
01/05/2012
Wow! This is definitely comfort food at it's best, but what really makes this recipe even better is the ease of prep and the fact that it can be made ahead of time. Plus your oven is free for other things. It's definitely not for those counting calories so I think I'll reserve this dish for the holidays when it's ok to splurge a little... Overall very tasty and a great recipe!
05/12/2012
I have been doing this with mashed potatoes for years. I also do the gravy in a small crockpot, and side dishes in various size crockpots. All the work is done early, and the food will be nice and hot all the way thru the meal. I even set up a table for them on the patio for barbeques. I don't like lukewarm food that should be served hot and this keeps it all hot, even for the people that go for seconds!
01/01/2011
I like to make these the night before and heat them up the next day for Christmas dinner so I can spend time with people instead of cooking that day. I've never used the chicken bouillon, just used plain water. If you store them overnight in the pan for the crockpot, set it out in the morning to warm up at room temp so you don't break the crock in your crockpot going from cold to hot-- FYI!
11/25/2005
FANTASTIC! I made this recipe yesterday for Thanksgiving and it was a hit. I used 10 pounds of peeled baking potatoes and doubled the other ingredients. Every time I have tried to keep mashed potatoes warm in a crock pot, they have scorched. Not with this recipe. I forgot about the butter and didn't have enough on hand. I ended up tossing 1/2 cube on the top and it worked great. Dinner ran late so they ended up on low for 4 hours and they were still moist. I have mashed potato duty for Thanksgiving from now on!
10/08/2011
Delicious! Made these to accompany tonight's roast chicken dinner. My hubs thought these were the BOMB and the best taters I've ever made! Although I don't completely agree (I'm still a sucker for plain 'ol mashed potatoes), I must admit, these are prolly the best "fancied up" potatoes I've had in a long while. I'll for sure serve BWAYE's potatoes when I want a special, make-ahead treat! NOTE: Feel free to use reduced-fat or fat-free dairy products. I used reduced-fat sour cream / ff cream cheese and STILL felt indulgent. :) NOTE #2: The towel trick really works (it prevents the water that condenses on your sc lid from dripping down into your potatoes, making them soggy). Stirring every now and then also helps prevent browning on the sides (if appearance matters to you - it doesn't affect the flavor in the least). Thanksgiving dinner will be EVEN better this year now that I found this recipe. :-) Thanks for sharing, BWAYE!
10/31/2005
If mashed potatoes are served in heaven, this is what they would be like.
10/05/2013
The dish itself was okay. Definitely nothing to write home about but it was all the work I had to do that makes me not want to give this more than 2 stars. When I saw the good rating, I had high hopes. I personally thought it was just like the box stuff. Didn't see any huge difference. And the fact that you have to cook the potatoes and mash them with other ingredients BEFORE putting in the slow cooker doesn't make any sense. Before I tried this recipe, I said to myself "Wait a minute, it looks like mashed potatoes are done in step #1.Then why put it in the slow cooker when it's already done? And then I thought MAYBE putting it in the slow cooker would actually make some difference in the flavor or something so I decided to give it a try. Nope, there's no difference at all in the flavor. I think I actually liked the flavor of "before slow cooker" better. It just doesn't make any sense that you make mashed potatoes and then put that done dish in slow cooker for more time. Why? It's just so redundant. Now I have one more big dish to wash and thinking of all the work and time I wasted to make mediocre mashed potatoes just upsets me so much.
11/29/2010
I must be missing something here. If you are going to cook first, why transfer them to a slow cooker, except to keep warm. I had rather free up my slow cooker for something that will actually cook.
01/21/2011
Such a great idea!! Made this for Christmas dinner and it was a hit! I put a towel between the lid and container also so not to make it too watery. Will definately make again.
09/01/2005
Wonderful! The crock was scraped clean at the potluck we attended. I doubled the recipe and it fit perfectly in a 6 quart slow cooker. I made again for just my family, leftovers didn't taste like leftovers. I will add this to my permenant file.
09/30/2005
This was so good. I love boiling the potatoes in bouillon and garlic- it adds such flavor! I used boullion powder and just pressed two cloves of garlic, leaving them in large chunks so I could mash them up with the potatoes. I used light sour cream, next time I will try light cream cheese too. (Although it tasted wonderful, it was kind of heavy.) I only had one red potato left, so I used that along with a bunch of Yukon Golds. I cut the recipe in half and only added 2 TB of butter at the end, and it probably didn't even need any butter- it was so rich already! I only added a few spoonfuls of the reserved water also. Served this with Roast Sticky Chicken from this site. I think I will make these for Thanksgiving this year!
02/02/2006
Great recipe - I usually add sliced green onions to the mashed potatoes before adding to the crockpot - just our personal preference - jazzes it up a little bit. I have also had excellent luck doubling or tripling the recipe and freezing portions to just throw in the crockpot to heat up for another meal. Love the ease of that!
05/12/2012
Taste great but really not slow cooker recipe - all the work is done before they go in
11/26/2011
I tried this recipe after a friend of mine said that she uses slow cooker mashed potatoes all the time. I looked on AR (my favorite recipe site) and found this recipe. I didn't plan on using red potatoes but simple white ones. I added more garlic only because we love garlic. I made the potatoes two nights before just as I would make mashed potatoes, then put them in the fridge--I have to say, that I was very nervouse because I thought they tasted like instant potatoes. When the day came, I put on the crock pot (approx 3 hours before dinner)and put my potatoes in the crock pot and put a towel over the top then the cover---oh wow---they were the best potatoes I have ever eaten!!! WOW....I will definitely be using these for years to come to save time and to keep those tators warm!!!! thank you!
11/13/2010
This was fabulous as written. Everyone loved it and I had enough leftovers to make potato patties later in the week. Instead of the red potatoes, I used yellow Yukons that I had on hand. As suggested by others, I laid a clean tea towel over the crock pot before putting on the lid and stirred the potatoes several times to keep the sides from browning. While stirring, I found they were too dry, so removed the tea towel about halfway through. They turned out perfectly.
10/09/2008
I was SO hesitant about trying this recipe. I am glad I did though. Made it as is for my father-in-law's visit and it was a hit! My husband ate so much of them he was ill. :-) I love, love, loved the ease and hotness of having the potatoes in the slow cooker! No more big mess right at dinner and no more cold spuds! Thnak you for the recipe! Oh and I did the towel under the crock pot lid and it worked quite well.
02/04/2011
Good spuds! And easy to do ahead; stays warm in crockpot. I used low fat cream cheese and sour cream, butter was the real thing; added at least 1/2 cup extra potato cooking water to make the right consistency. Cooked 1 1/2 hrs. on high in crockpot. The next day I added milk to make creamy as potatoes had become dry.
04/20/2006
I left out the butter, used light sour cream, and 1/2 fat cream cheese and extra fresh minced garlic. Prepared them the night before and put them in the crock the next morning for Easter supper. They were fantastic. Thanks
05/15/2003
Wonderful!!!!!!!!!!!!!! I used low fat sour cream and cream cheese. Mine were a bit lumpy and I liked the consistency. I peeled half of the potatoes and left the rest unpeeled. Great Mother's Day side dish- my Mom wanted the recipe. Thank you!
11/10/2012
I make these for Christmas dinner every year. They are the best. But to save even more time on the day of, I prepare them 2 days before, put them in the crock, refrigerate until Christmas morning. Take them out a few hours before so to come to room temperature, cook on low until ready to serve. Every one loves them. Me...I love the early prep. I even prepare my dressing (I don't stuff bird) the day before to save even more time.
02/17/2012
I prefer my mashed potatoes to taste like actual potatoes. Instead, it ended up tasting more like sour cream and cream cheese. Doh!
08/16/2004
I'm a potato lover and have tried lots of different recipes -I thought this recipe was great! The 1st time, I followed the recipe exactly EXCEPT I inadvertently added the butter at the same time as the cream cheese and sr cream (oops) and it turned out perfectly anyway. I made these a second time with lite cream cheese, fat free sr cream & lite margarine and they were still absolutely delicious. Our company loved these, they stayed nice and hot, and cooking them longer this way, in the crock, gave them a great TEXTURE - creamy and light, almost like twice baked potatoes (without the potato skin "shell"). I will make these for every holiday because they're so good and so EASY. Thanks for the recipe.
07/29/2011
So good and so much easier to have them ready to serve with dinner! I agree with other commenters to put a towel over the top of the potatoes to prevent crustiness.
11/28/2011
This recipe is so simple it is GENIUS! I made these for Thanksgiving dinner and was taking them to another home. I made them the night before and started the crock pot in the morning before we left. All we had to do when we arrived is plug the crock pot in. They were delicious and stayed hot for the entire meal!! Will definitely use this method again.
09/21/2004
This is great! I wasn't much of a cook until I discovered allrecipes.com and recipes like this make me look like a 5 star chef. I added green onion and a small can of real bacon bits. Then, when it was ready to eat, I put out real butter and shredded cheddar cheese to add on top. Mix that all together and a little salt and pepper and it is like a twice baked potato without the hassle. Loved this - its a keeper. Thanks.
02/20/2007
If you have to boil the potatoes on the stove anyway, I don't understand the point of the crockpot. Besides, the end result was just average.
12/29/2011
The suggestion of putting a towel under the lid of the slow cooker worked well. This is a great recipe that allows you to make a head your potatoes. I also did not add all the butter at the end and they were still were great.
11/14/2010
These were FABULOUS! And I LOVE that they were made ahead of time and out of the way for the rest of the Thanksgiving day preparation. They are warm and ready to go when you are. Instead of fighting to keep them warm while making the gravy and rushing to get it all on the table at the last minute. Oh, and did I mention the flavor is FABULOUS?!? Thanks BWAYE for sharing! Edit/Update: Made these for Thanksgiving and they went over great! One person who despises gravy, sour cream and cream cheese asked over and over how I made them. I finally told him and he was very surprised! He said he loved them.
10/13/2002
Okay, I thought that these were alright, but I would have had a better chance at winning the Chicago marathon than passing these off to the "pickies" as a regular recipe (tee-hee). No really, I thought that the flavor was good, however the kids mentioned that the sour cream overwhelmed the potato flavor in this recipe, and I agree. I'll stick with my "basic mashed" recipe, gotta please the kids. Thanks anyway Bwaye :)
11/28/2010
What's not to love about these potatoes? They're rich, creamy, flavorful and just darn delicious! I made 4 batches of these for Thanksgiving and only came home with a small bowl of leftovers. Everyone loved them!
04/30/2010
I used white baking potatoes and they turned out great! Loved that they stayed hot even after I turned off the crock pot. Thanks for the recipe. :)
05/12/2012
I've been making my "Make Ahead Mashed Potatoes" this way for several years..just make up the potatoes, place them into a baking dish and freeze! It's great for a dinner party, since you don't have to fuss with potatoes on the day of the event; just pop the dish into the oven, and the potatoes come out fresh as the day you made them! I use Yukon Gold potatoes, peeled, but that's just my personal preference..:) Enjoy!
05/26/2008
I can't really rate this recipe because of my own fatal mistake. Please learn from me and DO NOT make these too far ahead of time. I made these at 8:00a.m.(thankful to get them out of the way and concentrate on my guests and the rest of dinner) and served at 3:30. Instead of gorgeous mashed potatoes I served a soupy starchy paste. waah! I will try again though. They sounds wonderful.
09/29/2002
This is now "THE" mashed potato recipie for my family. Made it 2 nights ago when we had family over for dinner, and now tonight my kids are asking for it again. Make lots! (Add chopped green onions if you like them.)
04/25/2011
Can I give this 10 stars??? I doubled this recipe for Easter Dinner. I followed the recipe just as written, but I added 16 oz shredded cheddar cheese to the doubled recipe because I made ham and love cheesy potatoes with ham. It was delicious!! All 18 people I served loved it. My 2 year old great niece was dipping everything in them!! Most ate seconds. I had lots of leftovers, too. The best mashed potatoes ever!!! They were delicious before I added the cheddar cheese!!! These are definitely a new addition to my Easter menu.
10/12/2007
I made this recipe for Thanksgiving, preparing it a day ahead, and it turned out great. I will definitely make this again.
11/12/2010
I have made this recipe for years, howeveer instead of mashing the potatoes, I put them through a ricer. Also I spray the crock with Pam before adding the potatoes. I do not add the butter.
05/23/2012
I made these for thanksgiving. I kinda estimated the amounts and I used whatever white potato they had at the store. Other than those changes, these were good mashed potatoes and its nice to let them sit in the crock pot and free up a space on my stove and not be mashing at the last second when I'm trying to finish dinner. Just be careful about how hot your cooker is - they tend to burn/dry out around the edges if its too hot and its not stirred.
01/01/2012
Excellent
12/31/2011
Made these for Thanksgiving, exactly as directed, and they turned out PERFECTLY. Everyone loved them, and it's such a simple recipe. Do try this!
02/20/2002
These potatoes were a big hit at my house. They're great because you can get them in the slow cooker and you're free to tend to the rest of the meal. The biggest plus though is that they are truely melt in your mouth. I will never make mashed potatoes by peeling, boiling and mixing ever again!!!!!! These are GREAT!!
02/07/2011
These are good and very easy!
06/29/2010
These were pretty good, but I have another recipe I like better. I used chicken broth to boil my potatoes in instead of the chicken boullion because it's what I had. Not sure what the point is of putting it in the crockpot-what was up against the pot actually burned. I would just mix it up when the potatoes are hot and then serve immediately next time.
11/25/2004
I used Yukon Golds instead of red potatoes, chicken broth instead of the bouillon & water, and added cheddar and green onions to make them like twice-baked potatoes. I really like the idea of boiling the potatoes in chicken broth and fresh minced garlic...it gave the potatoes an unbelievable flavor!! I didn't add any additional moisture to the mashed potatoes, but I think next time I might add some milk at the very end with the butter (I actually forgot to add the butter...they weren't bad but I will remember to put it in next time!!). On a normal day, I would agree with most of the reviews saying that the crock pot is probably unnecessary...but on Thanksgiving, you need all the extra help you can get and these work out perfectly for the big day.
10/27/2002
This recipe is excellent! I've made these three times and unfortunately, never have any leftovers. I am planning on making these for Thanksgiving this year. Don't change anything, it all works.
11/23/2007
I rarely disagree with the majority around here but this recipe is the exception. Way to much for for no payoff. I followed the recipe to a T & these potatoes were soso & bland at best. Cooking them in the crock pot did absolutely nothing to infuse flavor. If you boil potatoes in plain water & mash them with cream cheese & sour cream they will taste the same. There is no need to waste your 2-3 hours for them to cook in the crock pot. The chicken bullion also added nothing.
07/01/2002
These were the best mashed potatoes I've ever eaten in my ENTIRE life. And that's an understatement. I made them last year for a Christmas Eve party and they disappeared in under 6 minutes!! I wish I'd made more. Now I'm making them for a Independence Day BBQ!!
05/23/2010
Amazing! No gravy needed with these potatoes. Fattening, but very very tasty! And the best part, is they are done ahead of time so there isn't the usual mad scramble to get the mashed potatoes on the table with the rest of the meal.
11/23/2014
Absolutely great. Made it for Thanksgiving . What a time saver. I did not peel the potatoes. I used Yukon gold potatoes. I made it the night before then heated in crockpot for 3 hours . My son in law who is very picky even liked them & thought I was soo smart for fixing them this way.
01/11/2011
Tasted off. I thought it tasted too much like sour cream but hubby thought it tasted too much like cream cheese. Either way, not for us.
11/27/2013
These mashed Potatoes are AMAZING. I make them every year for Thanksgiving and as a side occasionally. I highly suggest, because I feel that I am a mashed potato connoisseur :-)
12/25/2010
This is an EXCELLENT recipe for mashed potatoes! I wouldn't change it up except to add the butter, salt and pepper the last 30 minutes of slow-cooking time. I used a beater to mash the potatoes before putting it in the slow-cooker just because I like mine mashers smooth/no chunks. Also, I used 3/4 of a 16 oz. container of sour cream and therefore didn't need to add any reserved liquid from boiling the spuds. No need to peel the potatoes either. The skins give it extra flavor. Well done!
01/02/2015
Honestly, not sure why anyone wouldn't make these?? Not only are they AMAZING, it frees up your kitchen the closer you get to turkey time. We make these in place of any other mashed potato for all occasions! Only change we make is substitute garlic/chive cream cheese for original and add more garlic. We also use Better Than Bouillon which I believe adds so much more flavor then traditional cube bouillon.
12/04/2011
Honestly, for all the calories that are in it, I was disappointed. Maybe because I did forget a few things...I forgot to add the garlic and also left out the chicken bouillon to accommodate my vegetarian guests. I also didn't add the full recommendation for butter at the end because I ran out, so maybe I added 2 Tbsp in stead of 1/2 cup. So, just with the sour cream and cream cheese and a little bit of salt & pepper, it left it tasting rich but bland (is that possible?!) I like the idea of using the crockpot to save time, but really, what's the real point, if you're doing everything you normally would to mashed potatoes (adding the extras and mashing everything up) after boiling the potatoes and just sticking it in the crockpot to keep it warm? It takes the same amount of time... In the future I'll just stick to my usual milk/salt/ and lots of butter routine. Maybe I'll try the chicken bouillon next time, it does sound yummy, but I'll leave out the cream cheese.
12/26/2011
I decided to try this recipe looking to ease the typical turkey dinner work load. As such, I prepped it the day before and kept refrigerated until time to start warming. I was a bit worried as the amount of cream cheese and sour cream seemed overwhelming and, fresh out of the cooking pot, they did make the potatoes very rich and 'saucy' (I didn't even need to use any of the cooking water), but the slow cooking process mellowed them just enough. They didn't seem to need the butter stirred in at the end, so I left it out. This recipe, along with a slow cooker stuffing, made my turkey dinner a breeze. Thank you!
11/21/2004
tasted ok, why bother transfering to slow cooker just one more thing to wash at the end of dinner
12/26/2011
I love this recipe! The flavors are great. It is so nice to skip the potato peeling and have the potatoes ready and waiting when dinner comes together. No hurry, scurry and dirty dishes left in the sink making the mashed potatoes at the last minute. But best of all they are so good that my family even loves them warmed up for leftovers. A first for mashed potatoes at our house. You will love making this for family gatherings, church potlucks and just plain old family dinners.
11/29/2011
This recipe is fantastic! I made these potatoes for Thanksgiving and my sister and I gobbled them up! The only change I made was I used russet potatoes instead of red and added a bit more garlic. I will be making this recipe again!
11/27/2019
Wonderful flavor and so easy, especially for the holidays! The only change I made was that I used Yukon Golds.
12/05/2011
Didn't really follow the recipe...but making my potatoes ahead and keeping them hot was worth the 5 stars! Really helped me on Thanksgiving! Thanks for the great idea! Will definitely try the recipe soon though!
10/26/2006
These were very good and my daughter who does not like mashed potatoes loved them. I did leave out the cream cheese and lessened the sour cream and they were delicious.
12/23/2011
Great recipe for mashed potatoes!! It will fill a 5 quart crock pot...I feed 12 with a little left for hubby and I the next night. I didn't have the problem with the edges being brown in the crock pot, just keep it low and no problem. I also added about 1/4 cup of the liquid which I felt kept the potatoes moist and they were in the crock pot for about 4 plus hours.For over 30 years I have only made my mashed potatoes from scratch...never from a box and this is the only way to go, it will save you time and keep those potatoes hot and fluffy. I thought making them by keeping the skin on would take away from the texture and flavor not a chance. Everyone loved and asked for the recipe. Thank you for sharing.
04/27/2012
Had a surprise party for my parents and increased the recipe to 40 lbs. and everyone loved them. Like most, used no butter and they did not need it. Thanks for making my life easier!
11/27/2009
You really cannot go wrong with this! This is the perfect combination of flavors. I used the towel under the crock pot lid...it worked great keeping the extra moisture under control. I loved how warm these were. I'm really not sure how people have problems making these...it's common sense. You reserve a little bit of the water to use to get these to a creamy consistency while your mashing them. If you put too much of the reserved water in....well your going to have bad results I would imagine. Loved this recipe. This was complimented on over and over at thanksgiving...give this a try!
03/30/2011
Just lacked a lot of flavor for me...
11/10/2015
I make this so much easier and much better flavor by putting all my ingredients at one time in the slow cooker, except NO water! I layer my cream, butter, potatoes, 3 triangles of spreadable cheese, 4 oz. cream cheese, salt & pepper, garlic (if you like), then repeat layers. If I need more liquid, I add heavy cream mixed with chicken or vege broth. I only have to check on and stir 2 -3 times while cooking on low either overnight or during the day. You will get the richest real potato flavor because you are not pouring off the potato starches. And those brown edges around the edge, stir them into the potatoes. Adds yummy richness. You will truly taste a huge difference in the potato flavor! I have recommended this recipe to so many of my family and friends and they absolutely love it. In a hurry? Use your pressure cooker! Enjoy!
11/24/2013
Very good, but I did cut back on the sour cream, cream cheese and butter (I used 1/4 cup of each one). Otherwise, I think it would have been much too rich for my family's tastes. I also skipped the bouillon cubes (I don't like the flavor of them or all the sodium). When mashing the potatoes, I did add a bit of low sodium chicken broth to get the desired consistency. But by adjusting to suit our tastes, it was a huge hit and I love the idea of using the slow cooker to make ahead of time and keep warm - brilliant in its simplicity!!
04/12/2010
I make this for Thanksgiving and EVERYONE loves it. It's so great because you can free up the stove and oven, and keep your potatoes warm right up until you eat!
01/08/2008
The ultimate in convenience coupled with taste--this recipe's a keeper! Hint: Since you're using the slow cooker anyway, cut up the taters and put them into the slow cooker, add the broth, and let them cook themselves. When they're tender, proceed with the rest of the recipe. I made this to feed 32 people (no, it didn't all fit in one slow cooker)--good stuff. I also left out the butter, as the taters were really rich. I froze the leftovers and, re-cooked, they still taste great.
10/14/2005
Very good! This makes the type of mashed potatoes that are fluffy and light. I prefer chunky mashed potatoes, but these are really good, too. These are rediculously fattening. I used regular cream cheese, regular sour cream, and pure butter. Delicious, but I don't want to know what my cholesterol is after eating these. Overall, 4 stars, but I have made mashed potatoes that I like better than these (and less fattening!).
11/28/2010
These were sooo rich and yummy! Easy, too! I used veg broth, and whole garlic cloves, which I then mashed with the potatoes. I turned the slow cooker to warm after two hours, because the cheese/sour cream on the sides was starting to brown even on low. This is how I'll make mashed potatoes from now on!
11/04/2006
This turned out wonderful. Great for a large gathering or the holidays. Next will try using fat free sour cream and fat free cream cheese to cut back on the calorie intake.
05/12/2006
This was a great recipe. I quadrupled the recipe and used 20lbs of potatoes and made them for my son's communion party and they gobbled them up. I made them up the day before and the next day put them in the crock pot and put a couple of pats of butter on top and they turned out great. This is a great recipe to use if you are having a party! Thanks for sharing.
04/22/2002
These were excellent. They had a very rich taste and were very easy. I will be making these again specially for family dinners where I don't want to fool with mashing potatoes at the last minute.
11/10/2012
great recipe. I would use chicken broth instead of bouillon cubes at the start.
02/23/2010
Um, I misread the ingredients and only used 3 pounds of potatoes, so it was really thick and creamy. Even with five pounds of potatoes, I might consider cutting down the sour cream and cream cheese. I put it on high for about an hour and then turned it to low for another 20, and it turned out pretty well. I didn't use the butter since it was so creamy. I did use a towel on top of the crock pot under the lid to absorb the moisture, but it wasn't very wet, so I'm not sure if it did anything. I also stirred half way in to prevent it from sticking to the side. Great recipe, I think.
08/19/2010
We enjoyed this recipe. We liked the cream cheese in it. We might try chive and onion cream cheese next time for a little extra flavor
11/26/2011
What a way to make mashed potatoes when you've got everything else going on. I will always make them this way! The best!!
11/19/2007
Great recipe...I made ahead and put potatoes in a slow cooker bag and stored overnight in the fridge. Easy to make and even easier to clean up. I stirred the potatoes while in slow cooker, left out the butter, and added milk (instead of water) only as needed.
12/08/2011
Always make my taters this way but the slow cooker definitely made room for all the other dishes on the stove and made early so got to enjoy my guests
11/07/2007
I paired this with Glazed Meatloaf1 from this site. My whole family loved it! My husband even ate half of my plate before going to work! I did boil the potatoes with chichen broth and reduced to 1 chicken boullion. Used fat free sour cream and cream cheese and light Land o Lakes butter to cut calories. Once boiled, doesn't take more than 1/2 hour ro cook through. Using a mixer before transferring to the crock pot helps smooth it out. I also added seasoned salt to taste because I felt it needed more salt.( didnt salt the broth as it was boiling)
01/30/2012
Easy and deliciou. Use an electric mixer to mash the potatoes for a no clump result. Yummy!
Source: https://www.allrecipes.com/recipe/25895/slow-cooker-mashed-potatoes/
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