Slow Cooker Mashed Potatoes
Slow Cooker Mashed Potatoes
These one-pot mashed potatoes are slow-simmered in stock and bay leaves, then whipped to perfection with butter, milk and garlic. Pop on the lid and take to your Thanksgiving gathering or a neighborhood potluck.Recipe courtesy of McCormick
Prep Time
15
minutes
Cook Time
3.98
hours
Servings
16
servings
Total time: 4.23 hours
Ingredients
- 5 pounds yukon gold potatoes, peeled and cut into cubes
- 1 cup kitchen basics original chicken stock
- 2 mccormick bay leaves
- 1/2 cup (1 stick) butter, cut into chunks
- 1 teaspoon salt
- 3/4 teaspoon mccormick black pepper, ground
- 1/2 teaspoon mccormick garlic powder
- 1/2 to 1 cup milk
- 1 teaspoon mccormick parsley flakes
Directions
- Spray inside of 6-quart slow cooker with no stick cooking spray. Add potatoes, stock and bay leaves. Cover.
- Cook 4 hours on HIGH or until potatoes are tender, stirring after each hour. Remove bay leaves. Stir in butter, salt, pepper and garlic powder. Cover. Let stand 5 minutes.
- Beat potatoes with electric mixer on medium-high speed or mash with potato masher, gradually adding milk, until smooth. Stir in parsley. Top with additional butter, if desired.