Name: Slow-Cooker Mashed Potatoes
Total time: 4 h
Ingredients: 5 pounds russet potatoes , peeled and sliced 1/4 inch thick; 2 3/4 cups water; Salt and pepper; 3 tablespoons unsalted butter , melted, plus 9 tablespoons cut into 9 pieces; 1/2 cup sour cream; 3 tablespoons minced fresh chives

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.

Before You Begin

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.

Instructions

Place potatoes in slow cooker. Bring water and 2 1/2 teaspoons salt to boil in small saucepan. Pour boiling salted water over potatoes and stir to coat. 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, about 4 hours on high.

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