Hamdi Saidani This Pioneer Woman Crockpot Mashed Potatoes Recipe is a creamy and fluffy recipe, which is made with Russet potatoes and whole milk. It’s the perfect holiday side dish, ready in about 4 to 5 hours.
Pioneer Woman Crockpot Mashed Potatoes Ingredients
- Butter or cooking spray, for coating the slow cooker
- 5 pounds russet potatoes
- 3 to 4 cloves garlic (optional)
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper (optional)
- 3 to 3 1/2 cups whole milk, half-and-half, or a mixture of whole milk and heavy cream, divided
- 8 tablespoons (1 stick) unsalted butter
How To Make Pioneer Woman Crockpot Mashed Potatoes
- Prep the slow cooker and potatoes: Lightly coat the inside of a 4-quart or larger slow cooker with butter or cooking spray. Peel the potatoes and cut them into 1-inch dice. Transfer the potatoes to the slow cooker.
- Add seasonings and initial dairy: If using, smash the garlic cloves and add them to the potatoes along with 1 teaspoon of kosher salt and a generous amount of black pepper. Pour 1 1/2 cups of the milk (or other dairy) over the top and stir to combine.
- Slow cook until tender: Cover the slow cooker and cook on the HIGH setting for 4 to 5 hours, until the potatoes are very soft and tender.
- Warm the butter and remaining dairy: When the potatoes are nearly done, melt the stick of butter in a medium saucepan over low heat. Add the remaining 2 cups of milk to the butter and heat gently until just warmed through. Do not boil.
- Mash the potatoes: Turn the slow cooker off or to the WARM setting. If desired, remove and discard the cooked garlic cloves for a milder flavor. Use a potato masher to mash the potatoes directly in the slow cooker insert until they reach your desired smoothness.
- Stir in the warm dairy: Slowly pour the warm milk and butter mixture into the mashed potatoes, stirring as you go. The potatoes may look soupy at first, but they will quickly absorb the liquid. Add more milk if you prefer a creamier consistency.
- Season and serve: Taste the potatoes and season with additional salt and pepper as needed. To keep them ready for serving, you can leave them in the slow cooker on the WARM setting for up to 4 hours.
Recipe Tips
- What potatoes are best for the crockpot? Starchy potatoes like Russets are perfect for this method. They break down beautifully during the long cook time, becoming incredibly soft and easy to mash into a fluffy texture.
- Why warm the milk and butter? Adding cold dairy to hot potatoes can cool them down and result in a gummy texture. Gently warming the milk and butter helps them absorb into the potatoes seamlessly, creating a much creamier result.
- How do I prevent gluey mashed potatoes? It’s essential to use a hand-held potato masher or a potato ricer. Never use an electric mixer, immersion blender, or food processor to mash potatoes, as the high speed will overwork the starches and turn them into a sticky, gluey paste.
- Can I cook this on the LOW setting? While HIGH is recommended for the specified time, you can cook them on LOW, but it will take significantly longer, likely 6-8 hours.
What To Serve With Crockpot Mashed Potatoes
These are the ultimate holiday side dish, perfect for freeing up precious stove space. Serve them with:
- Thanksgiving Turkey and Gravy
- Christmas Ham
- Classic Roast Beef
- Hearty Meatloaf
How To Store Crockpot Mashed Potatoes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a pot on the stove with an extra splash of milk to restore creaminess.
Crockpot Mashed Potatoes Nutrition Facts
- Serving: 1/10th of recipe
- Calories: 380 kcal
- Carbohydrates: 42g
- Protein: 7g
- Fat: 21g
- Saturated Fat: 13g
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use an electric mixer to mash the potatoes in the crockpot?
It is strongly recommended not to. The blades of an electric mixer or blender move too quickly and will overwork the starches in the potatoes, resulting in a gluey, unpleasant texture. A simple hand masher is best.
Can I use half-and-half or heavy cream instead of whole milk?
Yes, absolutely. As the recipe notes, you can use half-and-half or a mix of milk and cream for an even richer and more decadent final product.
My potatoes browned on the side of the crockpot, is that okay?
Yes, that’s perfectly normal, especially with a long cook time. The recipe suggests simply using a spoon to scoop out and discard any of these browned bits before you start mashing.
Try More Pioneer Woman Recipes:
- Pioneer Woman Smashed Potatoes Recipe
- Pioneer Woman Make-Ahead Mashed Potatoes Recipe
- Pioneer Woman Hamburger Potato Casserole Recipe
Pioneer Woman Crockpot Mashed Potatoes Recipe
Description
A simple, set-it-and-forget-it method for making perfectly creamy mashed potatoes in the slow cooker, freeing up your stovetop for other holiday dishes.
Ingredients
Instructions
- Place diced potatoes, garlic, salt, pepper, and 1½ cups of milk in a greased slow cooker.
- Cover and cook on HIGH for 4-5 hours until the potatoes are very tender.
- When ready, gently warm the remaining milk and the butter in a saucepan.
- Turn the slow cooker to WARM. Mash the potatoes directly in the insert.
- Slowly stir in the warm milk and butter mixture until absorbed and creamy.
- Season to taste with more salt and pepper.
- Keep on the WARM setting for up to 4 hours until ready to serve.
Notes
- u003cliu003eWarming the milk and butter before adding them to the hot potatoes is a crucial step for achieving the creamiest texture.u003c/liu003eu003cliu003eDo not use a blender or electric mixer to mash the potatoes, as this will make them gluey. Stick to a hand masher.u003c/liu003e
Pioneer Woman Crockpot Mashed Potatoes Recipe
