The Thanksgiving countdown continues! Today we’re talkin’ taters. One way I like to strategize Thanksgiving dinner is by divvying up what gets cooked where. So many Thanksgiving dishes need to be cooked in the oven or on the stove, so I love to pick one or two slow cooker recipes. Slow Cooker Mashed Potatoes are exactly what your Thanksgiving dinner table needs!
INGREDIENTS
- 5 lbs Idaho Potatoes, peeled and cut into chunks
- 3 cups Chicken Broth
- 3 tbsp Margarine
- 1/4 cup Nut/Plant-Based Milk
- 1 tsp Salt, optional
INSTRUCTIONS
Place the potatoes into the slow cooker and add the broth.
Cook on High for 2 hours. Toss the potatoes halfway through to keep them moist. Potatoes are done when they are fork tender.
Use a slotted spoon to transfer the potatoes to a large mixing bowl. Reserve the extra broth.
Using a potato masher, mash until smooth.
Add in the margarine, milk, and 1/2 cup of the reserved broth. Mix until desired consistency. Stop mixing if this happens…
Add salt as needed–this will largely depend on if you used low sodium chicken broth or not.
These Slow Cooker Mashed Potatoes couldn’t be more low-maintenance if they tried.
NOTE: If you happen to be making this at the same as my Challah Stuffing, use the remaining reserved broth ๐ It’s a delightful addition!
Follow me on Instagram and tag #500spatulas so I can see all the recipes you make.
Slow Cooker Mashed Potatoes
Ingredients
- 5 lbs Idaho Potatoes peeled and cut into chunks
- 3 cups Chicken Broth
- 3 tbsp Margarine
- 1/4 cup Nut/Plant-Based Milk
- 1 tsp Salt OPTIONAL
Instructions
- Place potatoes into the slow cooker and add the broth. Cook on High for 2 hours. Toss the potatoes halfway through to keep them moist.
- Use a slotted spoon to transfer the potatoes to a large mixing bowl. Reserve the extra broth. Using a potato masher, mash the potatoes until smooth. Add in the margarine, milk, and 1/2 cup of the reserved broth. Mix until desired consistency. Salt as needed (this will largely depend on if you used low sodium chicken broth or not).
- NOTE: I like to save the remaining reserved broth and use it to my Challah Stuffing recipe