Crock Pot Mashed Potatoes

This is the recipe that we used for Easter dinner mashed potatoes. It’s a combination of several recipes that wefound on line with our own simple seasoning. Good potatoes!

Most recipes called for Yukon Gold potatoes but we used russets. We mashed them right in the crock pot. If we had mashed them with the paddle in the stand-type mixer they would have been fluffier but that would have been an extra step and an extra dirty bowl.

We used seven pounds of potatoes which maxed out a large crock pot. The recipe below is scaled back to five pounds of potatoes. Some recipes called for cream cheese or sour cream. Not everyone likes garlic at our house so we omitted that. It’s really up to you to decide what you and your family likes.

Ingredients:

5 lbs. Russet potatoes, peeled and cut into small chunks

1 stick of butter, cut into cubes

2 cups chicken broth

Add pepper to taste

Minced garlic optional

Place the potatoes, chicken broth, butter, and minced garlic (if desired) in the crock pot. Cook on high for 4 to 5 hours.

Mash while in crock pot.
Add seasoning and other preferred additions such as sour cream, cream cheese, ranch seasoning, bacon bits, or shredded cheese.
That’s it! Enjoy!