A lot of my extended family grew up on farms or in houses where fresh vegetables were the norm. They are used to good ol’ fashioned mashed potatoes like grandma used to make. The only time this ever becomes a problem is when we have family gatherings and I make the mistake of making boxed mashed potatoes. I’m not going to lie, I just can’t bring myself to want to wash the potatoes, cut the potatoes, boil the potatoes, then hand mash the potatoes. Who has that much time (or patience)? Here is the life saving workaround. This super easy recipe allows you to throw a few ingredients in the slow cooker (no cutting, no boiling, no peeling) then blend it together a few hours later to get fluffy and flavorful potatoes that even grandma enjoys. I’d love to hear what other seasoning combinations you use to make these your own.
- 1 1/2 lb Potatoes whole
- 4 Tbsp Butter
- 3 cloves Garlic
- 1 1/2 tsp Parsley
- 1/2 tsp Basil
- 1/4 tsp Oregano
- 1/3 cup Sour Cream
- 1/3 cup Milk
- Shredded Cheese
- Green Onions
- Bacon Bits
- Fresh Herbs
Wash the potatoes (and peel if you so choose)
Add potatoes, butter, spices, and garlic to slow cooker.
(I suggest trying to get the spices towards the bottom of the slow cooker so they end up in the butter and not burning. We have made these and just added the seasonings on top and they do darken but in my opinion did nothing to make these any less delicious)
Cook on low 6-8 hours or high 4-6 hours.
(Times can vary slightly depending on the size of potatoes. If you use the mini potatoes or cut the larger ones in half it may be a bit shorter . If you use small russet or typical gold/red potatoes these times frames should be fine)
Add sour cream and milk to crock pot and blend.
(I use a hand mixer. The potatoes are so soft that you just turn it on and everything mashes with ease!)
Keep covered until ready to serve. Top with any desired Optional Toppings