Monday, May 21, 2012

Potatoes in a Crock Pot

We've already had a number of 90 degree days in Georgia.  The forecast shows more are coming this week.  The idea of cooking a meal (and heating up the kitchen) seems insane.  On the flip side, I've been trying hard to do more "from scratch" cooking.  It's time for another outdoor kitchen.  This year, I am determined to do most of my cooking in crock pots.

My biggest source of inspiration is Stephanie from A Year of Slow Cooking.  She cooked something in a crock pot every day for a year.  During that year, she mastered all sorts of recipes and crock pot techniques.  I don't stop there.  Whenever I'm converting a recipe over, I do a bit of searching on Google to find out other suggestions.

Potatoes are so easy to cook in a crock pot.

To make baked potatoes (sweet or white), just wash the potatoes and put them in the crock pot.  Don't dry them off.  There's no need to add water.  Cook them on high for 3 to 5 hours or on low for 6 to 10 hours.  Crock pots vary and  potato sizes vary so times vary, too.  It seems like clean up would be awful, especially with sweet potatoes.  Nope.  It was a breeze.  Lots of people wrap the potatoes in foil.  The recipes I read about didn't call for wrapping so I didn't.  They were fine.  I'll try the foil method soon to see if there's a big difference.  I hope there's not.

The next potato recipe I decided to try were mashed potatoes which my husband loves.  There are loads of recipes for those in a crock pot.

The recipe I intended to use is shown below , but I never finished the recipe. I only made it through step 3. I never mashed them.  Dear hubby tried the potatoes before they were mashed and declared them the best he'd had.  I loved them because not only were they delicious - they were also so easy to make.

Wow - that looks like a TON of butter, but I used less than called for.




Slow Cooker Mashed Potatoes
(I'm so sorry, but I can't remember my source)

5 lbs sierra gold potatoes or red potatoes, diced with peel
1 cup water
1 cup butter, cut into chunks
1 tablespoon salt, plus
¾  teaspoon ground black pepper
1 1/3  cups milk, warmed

1. Place the potatoes, water, and butter into a slow cooker.
2. Season with salt and pepper.
3. Cover, and cook on High for 4 hours.
4. Do not remove the excess water from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

82 comments:

  1. LOVED this! I dumped red potatoes in without cubing them. I omitted the warm milk and added 8 oz. of cream cheese, minced garlic and fresh chives. My family loved it!

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    Replies
    1. Did you put the cream cheese & garlic in the crockpot or after the potatoes were cooked?

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    2. My guess would be after since that is when the milk in the original recipe was added too.

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    3. I did cream cheese too....amazing!! My family oohed and ahhed over this basic side. It is now requested!! LOVE! Also, tried this at eight hours on low and turned out great.

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    4. I put sour cream in my mashed potatoes with the other ingredients in this recipe. Delish

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    5. AnonymousMay 11, 2013

      Bacon and chives!!!

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  2. I can put them on high for 4 hours, but then I don't get home for another 6. Will these stay good on the warm setting for that long? Has anyone tried it?

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    1. It says you can cook on low for 6-10hrs. I would try cooking them on low.

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    2. I cook most of my stuff on low as it seems to work quite fast anyway.. that way you can always flick it high closer to the time if need be

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  3. Put a timer on the outlet you'll be using and plug your crockpot into the timer. That way you can delay the start time.

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    1. Brilliant!!

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    2. Wow! amazing how simple and brilliant!

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    3. I don't know if I would do that with milk. Milk sitting there might turn bad. If you just do the potatos and water I think that would be OK.

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    4. I don't think you put the milk in until the end so it should be fine

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    5. You could always add powdered dry milk if you wanted milk in the crockpot.

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    6. I love my outlet timer!

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    7. AnonymousJune 13, 2013

      You don't add the milk until they are done. You just warm the milk before blending it in. I read your post and had to go re read the recipe. She states when to use milk, but not until the potatoes are cooked.

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  4. Chicken broth instead of water will be much better!!!

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  5. Can you cook on low for 8hrs???

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  6. I am so trying this. Thanks. :)

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  7. Would you give permission to pin this on Pinterest? Thanks.

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  8. I was wondering if I could double the recipe-anybody done it and it still turn out? Did you let it cook longer? Thanks!

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  9. Made these tonight. Not quite as good as the traditional way in my opinion--not as fluffy--but perfect for a busy night. So easy, less messy, and still pretty tasty. I might try some of the suggested adjustments (cream cheese, etc.) on another night. Great idea!

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  10. I loved them before mashing them!!!!! Mine were kind of soupy looking when I mashed but delish. Must be the 2 sticks if butter. Lol

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    Replies
    1. Drain the water, use 1 stick, mash then add 4-6 ounces cream cheese, no longer soupy :)

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  11. I made these and they were heavenly, just put whatever amount of water, left in crockpot for 2 hours, potatoes were tender, so i removed them into a different bowl and left the extra water in the pot, mashed them and threw away the extra water. I added butter, salt and pepper, very fluffy and amazing

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  12. Two words: Thanksgiving. Christmas.

    Life will be MUCH easier!

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    Replies
    1. Amen sister!!!

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    2. I'm hosting Thanksgiving for the first time. I'll adjust to our traditional recipe with sour cream and cream cheese instead of milk. Thanks for making it simple

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  13. I found a similar recipe a couple of years ago when I needed to take most of Thanksgiving dinner with us to a family function due to my daughter's lactose allergy. Here's what I did: russet potatoes, one per person plus 2-3 extra; 1 can chicken broth; 2-3 gloves garlic, minced (can use garlic powder). Cook on low overnight. DO NOT LIFT THE LID.

    In morning, mashed the potatoes with 8 oz cream cheese, salt to taste and Lactose free milk until creamy (moved potatoes to Kitchenaid to do this). Returned potatoes to crockpot. In car, plugged crockpot into inverter that was plugged into the cigarette lighter. Turned crockpot on WARM. Stirred potatoes when we arrived at our destination 2 hours later. Perfect. No leftovers whenever I use this recipe at family functions/pot luck dinners.

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  14. You don't cook the potatoes before putting them in the crockpot, correct?

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    Replies
    1. No the Crockpot will cook them for you.

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  15. This is a great idea! Need to try it soon!

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  16. My secret ingredient is MAYONNAISE!!! Makes it so creamy and smooth!

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    Replies
    1. how much mayo and when do you add it

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  17. Oh, man do they sound good!! I am wondering, though, could you posswibly used frozen hash browns instead. Would save some time. I can't imagine anyone not liking this recipe.

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  18. Mayo makes the best mashed potatoes.

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  19. Mayo makes the best mashed potatoes.

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  20. Ranch dressing and dill weed is my secret. Everyone. Talks about them.

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  21. What size crock pot?

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  22. LOL I was so excited to make these, I didn't read the directions, and put everything in, including the milk, and they are amazing!!!

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  23. Denise,
    The words by your photo lifted my spirits to what has been some difficult days the past 2 weeks with unwelcomed health news. Your smile says it all...you must be living your dreams! Good for you and don't let go of them.

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    1. I'm not sure what you are going thru, but whatever it is - don't give up hope. My mom was diagnosed a couple of years ago with stage 4 breast cancer. It was scary and the treatment was not pleasant, but today she is GREAT! Every check-up shows no cancer. She's playing and having fun again and the whole experience turned into a blessing. The entire family became closer. We learned what good friends we had and we met many new friends. We all have a new appreciation for the important things in life. Not all gifts are wrapped in pretty packages. It's impossible to be cheery about bad news, but remember, you never know what good things may be in store for you. Take care and try hard to notice the good things! I don't know your name, but you are in my prayers. - Denise

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    2. You are in my prayers as well.

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  24. Made it exactly as written, except for adding hot milk judiciously at the end (I needed nowhere near that much - they weren't particularly floury potatoes) and yep, everyone proclaimed them the best they've ever eaten. A big call, since I'm already known for my mash.

    No mayo, no cream cheese, no herbs, no nothing. This recipe doesn't need them.

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  25. How big of a crock pot did you use??

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  26. Made these last night - left them cubed as you suggested. An absolute hit. Thanks for the great idea!

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  27. I just made these with Russet potatoes. I made just under 5 lbs for 4 people, I only used 1 stick of butter, and added chicken stock instead of water. They only needed 3 hours - they were starting to burn. They taste JUST like a baked potato, I got a thumbs up from everyone!

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  28. Don't the potatoes turn dark? Especially if you take the option to cook longer or delay start the crock?

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  29. I found this on pinterest and am going to try them on Thanksgiving. Love your blog and am your newest follower. When you have a chance come by and check out my blog www.questfordelish.blogspot.com

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  30. I tried to make these this morning for a pitch in lunch. I cooked the diced potatoes on high for 4 hours. They were hot but not cooked. Not ready to mash. Perhaps I will try again on high for 8 hours. It was a real disappointment. No mashed potatoes to go with our turkey and noodles. :-(

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  31. I have several crock pots and I use them all. Sometimes I have them all going at once. One thing I have found is that the cooking times are not consistent between them. I have two that are same brand and similar models. Even they are pretty different in their cooking times. One requires several hours longer for most recipes. Once you get to know your crock pot, you can plan your times a little better. Try again when you have longer and when you will be around to watch. Once you get the time right for your crock pot, you'll love this recipe. And as you can see from many of the comments, it's very easy to tweak it with optional ingredients. I never cook potatoes on the stove anymore. One more thing - I read that when you lift the lid on a crock pot, it adds approx 30 minutes cooking time.

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  32. I'm confused...prior to the recipe it says no need to add water. but the actual recipe says add water. ??

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    Replies
    1. The part about not adding water is for the baked potatoes, the part for adding the water is for mashed potatoes. There's 2 different recipes :)

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  33. I am a college student and am very new to cooking! I found this recipe on pinterest and it seemed simple enough for a newbie like me who's in class all day to try out. My question is: If I wanted to add cream cheese to the recipe like some people have been suggesting do I do that at the end, or can I just combine everything in the morning before I go to class and have it be ready when I get home 6.5 hours later?

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    1. The cream cheese would be added after cooking, in place of part or all of the milk. I may do that myself for Thanksgiving.. Have fun with your new cooking experiences!

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  34. You can also add cheese, bacon bits and a little sour cream and chives to add a little different flavor. My family loves this.

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  35. Hi - I want to try these before the holiday. Have you tried them with the peel off?THanks.

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  36. Could you do this with sweet potatoes? I see that you can for the baked, but what about for mashed?

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  37. would love to make these but some of the family do not like the peels.. Can they peeled?

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    Replies
    1. If you use the golds like she suggests, the peels aren't tough. But if you're using regular ole russets, peeling them won't hurt your outcome at all.

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  38. I think I found your source...it's on Food.com and was posted there in 2006. Here's the link : http://www.food.com/recipe/vs-do-ahead-slow-cooker-mashed-potatoes-196153
    It's almost identical to what you have except they have a bit less salt and an optional garlic powder ingredient. :)

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  39. How do you keep them from turning brown before they get cooking? I'm afraid we are going to have gray potatoes for Thanksgiving this year!

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  40. Trying this today for Thanksgiving! I found 28oz bags of 2 bite gold potatoes on sale so I didn't have to cut the up. Can't wait to try them!

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  41. I have my potatoes in the crock pot right now with the water, salt and pepper. I can't WAIT to mash them. This seems too easy to be true. Thank you for the idea.

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    Replies
    1. And the potatoes were amazing. so creamy.
      I am never peeling and boiling again.

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  42. This comment has been removed by the author.

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  43. These were great! Thanks for sharing!

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  44. Can you still freeze them after? I have a have bag to use up.

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  45. I put potatoes cream of chicken salt pepper milk at the end wonderful flavor

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  46. The best mashed potatoes come from steamed, not boiled, potatoes mixed up with butter...period. Then season to your liking with S&P. So I'd like to minimize the water (for a steamed effect), and add only butter, no milk. Will let you know if I succeed.

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  47. The very best mashed potatoes are steamed, not boiled, then mixed with only butter (and what seasoning you want). So I'd like to try this recipe with a minimum of water, to get the steaming effect, and no milk...only butter. Will let you know how it comes out.

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  48. Just made them!! Delishh!!! I did peeled them and exchanged the milk for cream cheese!! Super easy, no mess!! Thankss!!

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    1. did they turn brown

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  49. Just wanted to let you know that we "Pin-vestigated" your crockpot mashed potatoes and loved them! We featured them on our site today :) http://pin-n-tell.com/pin-vestigated-crock-pot-mashed-potatoes/

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  50. This recipe was amazing! I cut the recipe in half because it was just for two, but it turned out beautifully. Creamiest mashed potatoes in the crock pot.

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  51. I have these in my small crockpot and a roast in my large crockpot right now. If all goes well a quick salad and dinner will be ready in less than 30 minutedsof prep from me!

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  52. i like this in concept because you could take with you to a holiday dinner... and... you wouldnt need the hosts oven/stove/microwave etc.. just plug in ..serve from the crockpot...potatoes stay warm thru dinner :-)
    win win...
    xoxo

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  53. Do you need to cut the cooking time in half if you cut the recipe in half???

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    Replies
    1. No, but you might reduce the time by a little. With crock pots, you don't want to lift the lid often, but sometimes close to the end of cooking time, you might need to to check for done-ness.

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  54. how long do I cook for ten pounds potatoes?

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