The mashed potatoes in the slow cooker is one of those recipes to save and keep handy for any occasion: a family dinner or with friends, a chilly autumn evening, a warm summer evening when you don’t feel like cooking, the slow cooker takes care of the side dish. Set it and forget it. It prepares itself while you do other things. Simple, tasty, delicious, creamy, and velvety, the mashed potatoes in the slow cooker will perfectly accompany your main courses. Want to try it with me?
Not to be missed
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs potatoes
- 7/8 cup milk
- 1/4 cup butter
- to taste salt
- to taste nutmeg
Tools
- 1 Cutting Board
- 1 Peeler
- 1 Crock-pot Slow Cooker
- 1 Potato Masher
- 1 Whisk
Steps
Peel the potatoes and cut them into similar-sized pieces (they will cook evenly) and transfer them to the slow cooker. Add the milk and butter. Season with salt and nutmeg. Stir so that the milk and butter are well distributed. Cover the slow cooker with its lid and cook on LOW for 4/5 hours or on HIGH for 2/3 hours. The potatoes will be cooked when they are soft and easy to mash with a fork. Mash the potatoes with the potato masher to obtain a smooth and homogeneous consistency and mix well. Serve the mashed potatoes hot.
Notes
If desired, you can add grated Parmesan cheese. If you prefer, you can use plant-based milk (without added sugars) if you follow a vegan diet. You can keep the mashed potatoes warm with the warm function.
Recipe source: Italian Slow Cooker by Margherita Adele Tonali.
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