Ingredients:
5 lbs. gold or red potatoes, diced and peeled
1 c. water
1 c. butter, cut into chunks
1 Tbsp. salt, plus more to taste
3/4 tsp. ground black pepper
1 1/3 c. milk, warmed
Directions:
Place potatoes, water and butter in a slow cooker. Season with salt and pepper. Cover and cook on high for 4 hours. Do not remove excess water from slow cooker.
Mash potatoes with masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
Keep on warm or low setting. Keep lid on up to 4 hours, stirring occasionally. Serve from slow cooker.
Note~ I used yukon gold potatoes for this. I made the mistake of adding all of the milk right away and the potatoes became a little soupy but they were still creamy and delicious. This made Thanksgiving a lot easier because I did not have to worry about these while making the other items on that menu.
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