No Boil Slow Cooker Mashed Potatoes2022-11-12
- Yield: 10
- Servings: 10
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat0.7 g
Trans Fat0.3 g
Unsaturated Fat0.1 g
No boil slow cooker mashed potatoes. These mashed potatoes are delicious. They’re a little different than you might be used to, as they are cooked in the crockpot and not boiled on the stovetop. But they’re worth it!
Slow Cooker Potatoes For a Crowd – No Boiling Required!
Potatoes are a staple food in most homes. They are also a popular dish during the holiday season. This recipe is perfect for potlucks and large gatherings. The potatoes cook slowly in the crockpot, meaning that you don’t have to worry about boiling them to death!
You can easily adjust this recipe to make it as spicy or mild as you like by adjusting the number of spices you add. The potatoes will also taste better if you use fresh herbs. If your family prefers their potatoes with butter and salt, then feel free to add those ingredients too!
What are the Benefits of a No-Boil Slow Cooker?
A slow cooker is a great way to cook food, but you have to make sure that you have the right ingredients and enough time to let it cook. A no-boil slow cooker solves this problem by cooking the food with liquid while it’s inside the pot.
This type of slow cooker is great for people who don’t want to spend hours in the kitchen cooking or are short on time. It also saves on water and energy because there’s no need for boiling water before adding it to your pot.
Slow Cooker Mashed Potatoes Cooking Tips and Tricks
The best way to cook mashed potatoes in a slow cooker is to use the low setting.
Cooking mashed potatoes on a low setting will take about 6-7 hours. This is the perfect cooking time for your potatoes to be soft and creamy. If you are cooking for a large group or you don’t want to wait that long, you can use the high setting, which will take about 3-4 hours.
No Boil Slow Cooker Mashed Potatoes
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- 5 pounds (2.2 kg) peeled and chunked
- 3/4 cup (180 ml) chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup unsalted butter
- 1 tablespoon chopped fresh parsley
- 2 tablespoons cream cheese
- salt and freshly ground black pepper, to taste
- milk, to taste
- 1/4 cup (60 ml) sour cream
In a 4-quart (4 L) slow cooker, combine potatoes, chicken broth, garlic powder, and onion powder. Stir well.
Cover the pot and cook on a low-heat setting for 6-7 hours, or on high for 3-4 hours, stirring every hour.
Turn off the cooker and open the lid. Using a hand masher, mash cooked potatoes until smooth.
Stir in unsalted butter, sour cream, parsley, and cream cheese. Season to taste with salt and black pepper.