Slow Cooker Mashed Potatoes
Slow Cooker Mashed Potatoes
These one-pot mashed potatoes are slow-simmered in stock and bay leaves, then whipped to perfection with butter, milk and garlic. Pop on the lid and take the dish to your Thanksgiving gathering or a neighborhood potluck.Recipe courtesy of McCormick
Prep Time
15
minutes
Cook Time
4
hours
Servings
16
Total time: 4 hours, 15 minutes
Ingredients
- 5 pound yukon gold potatoes, peeled and cut into cubes
- 1 cup kitchen basics® all natural original chicken stock
- 2 mccormick® bay leaves
- 1/2 cup (1 stick) butter, cut into chunks
- 1 teaspoon salt
- 3/4 teaspoon mccormick® ground pepper black
- 1/2 teaspoon mccormick® garlic powder
- 1/2 to 1 cup milk
- 1 teaspoon mccormick® parsley flakes
Directions
- Spray inside of 6-quart slow cooker with no stick cooking spray.
- Add potatoes, stock and bay leaves.
- Cover.
- Cook 4 hours on HIGH or until potatoes are tender, stirring after each hour.
- Remove bay leaves.
- Stir in butter, salt, pepper and garlic powder.
- Cover.
- Let stand 5 minutes.
- Beat potatoes with electric mixer on medium-high speed or mash with potato masher, gradually adding milk, until smooth.
- Stir in parsley.
- Top with additional butter, if desired.