Slow-Cooker Mashed Potatoes

Name: Slow-Cooker Mashed Potatoes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: 8 servings
Ingredients: 5 pounds medium russet potatoes, peeled and cut into 1-inch chunks; 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes; Kosher salt and freshly ground black pepper; 1 cup sour cream; 1 1/2 to 2 cups milk, warm; 2 tablespoons sliced chives

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Level: Easy
Total: 4 hr 20 min

Prep: 20 min
Cook: 4 hr

Yield: 8 servings

The slow cooker takes an already-simple classic recipe and makes it even easier. Simply toss cut russet potatoes, butter and a touch of salt and pepper into a slow cooker, turn it on low and walk away for a few hours. When you return, the potatoes will be perfectly tender and ready to be mashed. Best of all, the slow cooker traps all the potato flavor, making these spuds extra potatoey.

Level: Easy
Total: 4 hr 20 min

Prep: 20 min
Cook: 4 hr

Yield: 8 servings

Ingredients

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5 pounds medium russet potatoes, peeled and cut into 1-inch chunks

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper

1 cup sour cream

1 1/2 to 2 cups milk, warm

2 tablespoons sliced chives

Directions

Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.