Name: Slow-Cooker Classic Mashed Potatoes
Total time: 4 h 15 min
Ingredients: 5 pounds russet potatoes, peeled and sliced 1/4 inch thick; 2¾ cups water; Salt and pepper; 3 tablespoons unsalted butter, melted, plus 9 tablespoons cut into 9 pieces; ½ cup sour cream; 3 tablespoons minced fresh chives

Time

4 hr 15 min

Yield

Serves 10 to 12

Why This Recipe Works

For evenly cooked potatoes in the slow cooker, we use a small amount of water and a parchment shield to create a moist, steamy environment. Thinly sliced potatoes cook more evenly than chunks, and boiling the water first jump-starts the cooking process. We brush the top layer of potatoes with melted butter to prevent discoloration and mash in the rest of the butter 4 hours later, when the potatoes are tender. Sour cream adds tang and extra creaminess to the spuds, and minced chives brighten them up.

Ingredients

5 pounds russet potatoes, peeled and sliced ¼ inch thick

2¾ cups water

Salt and pepper

3 tablespoons unsalted butter, melted, plus 9 tablespoons cut into 9 pieces

½ cup sour cream

3 tablespoons minced fresh chives

Equipment

Slow Cooker

Instructions

Cook along with these step-by-step instructions

Combine potatoes, boiling water, and 2 teaspoons salt in slow cooker. Brush top layer of potatoes with melted butter. Press 16 by 12-inch sheet of parchment paper firmly onto potatoes, folding down edges as needed. Cover and cook until potatoes are completely tender, 5 to 6 hours on low or 3 to 4 hours on high.

Discard parchment. Mash potatoes with potato masher until smooth. Stir in sour cream, chives, and remaining 9 tablespoons butter until combined. Season with salt and pepper to taste. Serve.

Recipe Tip

The top layer of potatoes may discolor slightly, but this won’t be noticeable after mashing. The mash may be held on the slow cooker’s warm setting for up to 2 hours before serving. Loosen the potatoes with additional sour cream if needed.

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Recipe FAQs

Why do I have to boil the water before adding it to the slow cooker? Won't it heat up in there?

My potatoes are discolored and gray! What went wrong?

Answered by Carolynn

Instructor, ATK Classes

It sounds like you may have forgotten to brush the tops of the potatoes with butter. When exposed to air, peeled potatoes turn brown. This is because the starch in potatoes undergoes a process called oxidation which leaves potatoes with a grayish or browning tint. To avoid this, we brush the potatoes that are exposed to the air with melted butter. It acts as a shield from the air and prevents oxidation. Omit this step and your potatoes will brown which will yield a slightly grayish, safe-to-eat, but not so pretty mashed potato.

I usually cut my potatoes into chunks when making mashed potatoes; can I do that here?

Answered by Sarah

Instructor, ATK Classes

While developing this recipe, we found that slicing the potatoes into consistent ¼-inch-thick slices instead of the more traditional chunks yields smoother mashed potatoes. Thinner slices and uniform thickness allow the potatoes to cook thoroughly and consistently. We recommend you pull your ruler out to ensure you have the correct thickness; once you get the hang of what ¼ inch looks like, slicing all the potatoes goes quickly.

Slow-Cooker Classic Mashed Potatoes

Recipe By Sarah Gabriel