mashed potato recipe

Mashed Potatoes don&#039;t have to be a lot of work when you make this NO BOIL version in your slow cooker! Perfect for a weeknight meal or for Thanksgiving dinner.

Slow Cooker Mashed Potatoes

russet potatoes

heavy cream

butter

salt (to taste)

Peel potatoes and cut into 1 inch cubes

Add to slow cooker and cover with water

Cover and cook on high for 3-4 hours or low for 6-8 until potatoes are fork tender

Carefully pour potatoes into a collander to drain water and then add back to slow cooker

Add 1/4 cup of the cream and all of the butter

Mash with hand mixer or potato masher, adding additional cream as needed to achieve desired consistency

Add salt to taste and stir

Make it easy on yourself, and try this make-ahead mashed potatoes recipe! So fluffy &amp; buttery, and they can be made up to 2 days ahead!

Make-Ahead Mashed Potatoes

Yukon gold potatoes

kosher salt, (divided)

milk ((whatever kind you keep on hand))

cream

butter, (softened)

sour cream ((buttermilk can be substituted))

black pepper

Fill a large pot with cold water and add about 3 1/2 tablespoons of salt.

Add the potatoes (unpeeled) to the pot and place it over medium-high heat (covered) until it comes to a simmer.

While the potatoes are cooking, warm the milk and cream in a small pot over low heat.

Simmer the potatoes until very tender but not waterlogged or crumbly (approx. 30 to 40 minutes), drain, and return to the heated pot to dry.

Pass the hot potatoes and softened butter through a ricer (alternating potatoes and butter so the butter melts over each layer of riced potato), removing the potato skins in the process (see video).

Toss the riced potatoes together with the butter, allowing the fat to cover every particle of potato.

Pour in the hot milk &amp; cream mixture, add the sour cream, and season with the remaining 1 1/2 teaspoon of salt and the pepper.

Stir the mashed potatoes until all the liquid is incorporated.

Mashed potatoes can be kept warm in a crockpot (if serving later the same day) OR refrigerated for up to 2 days.  To reheat, place them in a large pot over medium-low heat, stirring constantly and adding additional milk/cream as needed to achieve the desired consistency.

https://www.youtube.com/watch?v=JzxpZozqeWs

Make it easy on yourself, and try this make-ahead mashed potatoes recipe! So fluffy & buttery, and they can be made up to 2 days ahead!

The most perfectly creamy mashed potatoes! This is the best mashed potato recipe to serve along side any meal whether it be a casual gathering or Thanksgiving or holiday party. Everyone RAVES about these potatoes!

Mashed Potatoes

potatoes

unsalted butter

half and half

salt

In a large pot full of cold water, add the potatoes. Bring to a boil and cook until potatoes are fork tender. Drain the water from the potatoes. And return the potatoes to the pot. 

While the potatoes are cooking, In a small saucepan add the butter and half and half. Cook over medium low heat until butter has melted. Set aside.

Using a potato masher start mashing the potatoes, slowly add the warm butter and milk mixture to the potatoes. Continue mashing until all of the potatoes are fully mashed and you’ve reached your desired consistency.

Stir in the salt and pepper. Serve warm.

Dairy Free Mashed Potatoes

baby potatoes

plant based butter

almond milk cream cheese

chicken broth

Scrub potatoes clean and cut in halves or fourths if larger or leave whole if small

Add to slow cooker and add enough water to cover

Cook on high for 2-3 hours or low for 4-6 until potatoes are fork tender

Drain water and return to slow cooker or to a large bowl

Add butter, cream cheese, broth and salt and mix with a hand mixer or potato masher until smooth

These creamy mashed potatoes are made with a flavorful pimento butter consisting of roasted red peppers, smoked paprika, and hot sauce. It adds a unique flavor and kick to this recipe which pairs so well with the cream cheese used to make these mashed potatoes EXTRA delicious! This recipe is also easy to make standard or vegan with just a few simple swaps.

Pimento Butter Mashed Potatoes

(165 grams) unsalted butter

hot sauce

tsp smoked paprika

kosher salt

lb yukon gold potatoes, washed, pealed, and chopped into 1 inch pieces

tsp kosher salt, divided

(120 milliliters) milk (regular

(90 grams) cream cheese (regular

tbsp pimento butter

garlic powder

Pepper flakes

Place the chopped potatoes in a pot of cold water, ensuring the water goes an inch above the potatoes.

Cover the pot and place over high heat to bring to a boil. Once boiling, uncover the pot and add 3 tsp of salt. Reduce to a simmer and let it bubble for 15-20 minutes or until the potatoes are fork tender.

While the potatoes boil, make the pimento butter. Add all of the ingredients to a food processor and pulse until the peppers are well distributed and the butter has a light orange color.

When the potatoes are ready, turn off the heat and drain in a colander. Let the potatoes rest there for 5 minutes, then transfer back to the pot and give them a rough mash.

Add the milk, cream cheese, and pimento butter and mash until smooth. Then mash in the garlic powder, remaining 1 tsp of salt, and black pepper. Taste and add more salt or pepper if desired.

To serve, sprinkle the top of the potatoes with a small pinch of pepper flakes (if desired). Then, melt the remaining pimento butter and either drizzle it on top or leave it off to the side for everyone to add their desired amount. Enjoy!

A make-ahead solution for creamy, dreamy mashed potatoes!

Make-Ahead Cream Cheese Mashed Potatoes

lbs russet potatoes

oz cream cheese, softened

sour cream

(1 stick) butter, softened

milk

salt and black pepper,

Peel and chop potatoes into 1-inch chunks.

Place in a pot and cover with cold water by 1 inch. Bring to a boil and let boil until easily pierced with a butter knife, 15-20 minutes.

Drain potatoes and transfer to a large bowl.

Add cream cheese, sour cream, butter, milk, garlic powder, and blend with a hand mixer on medium speed until smooth and fluffy. (But do not over-mix.)

Season with salt and pepper to taste and mix once more. Transfer potatoes to a 9x13-inch baking dish that's been greased with butter or nonstick spray.

At this point, you can cover the dish with foil and chill until you're ready to use, up to 2 days. Let stand at room temperature 30 minutes before baking.

When ready to bake, preheat oven at 325°F and bake potatoes until warmed through and slightly golden on top about 50 minutes. Enjoy!

You’ll never go back to regular mashed potatoes after trying my favorite Mashed Potato Recipe! Browned butter takes this side dish up a notch from your traditional recipe. So good that you don’t even need gravy!

My Favorite Mashed Potato Recipe

salt (divided)

buttermilk

Boil

COOK THE POTATOES: Place the peeled potatoes in a large pot and cover completely with water. Add 2 teaspoons of the salt and bring to a boil over medium-high heat. Cook until the potatoes are tender; drain and return to the pot.

Brown

BROWN THE BUTTER: While the potatoes are cooking, place the butter in a saucepan and melt, stirring constantly. Continue to cook until the butter turns a golden brown color. It may start to foam or pop - keep stirring or swirling the pan to make sure the butter does not burn. It will take about 6-8 minutes for the butter to turn a deep brown and for it to smell nutty. As soon as it is done, immediately remove from the heat and pour into a bowl to stop the cooking.

Mash

MASH THE POTATOES: Use a masher to start mashing the potatoes in the pot. Add the buttermilk, milk, remaining teaspoon of salt and the pepper. Reserve about 2 tablespoons of the browned butter and add the rest to the pot. Mash the potatoes until you reach your desired consistency.

Serve

SERVE: Transfer the potatoes to a serving dish and drizzle with the reserved brown butter. Serve warm.

This Irish Colcannon recipe is an easy recipe using your favorite mashed potato recipe, a special trick for super silky cabbage, bacon and lots of creamy butter.&nbsp;

Colcannon

potatoes (, prepared)

green cabbage (, cored and chopped)

butter (, divided)

scallions (,

bacon (, cooked and crumbled)

butter (, for topping)

Maldon sea salt

parsley for topping (, minced)

Fill a large saucepan or Dutch oven about 3/4 with water, bring it to a boil.

Add the 1 small head green cabbage and 2 3 tablespoons butter.

Boil for 3-4 minutes or until the cabbage turns a bright green hue and has softened, but still has some texture and holds its shape.

Drain the cabbage in a colander.

Heat the 3 cups mashed potatoes (if cold) in a large saucepan. Add the remaining 1 tablespoon of butter, cooked cabbage, 4 scallions and 1 cup bacon. Mix well, but don&#39;t overmix so the ingredient start to fall apart.

When plating, crate a well and place another pat of butter in the center. Top with Maldon sea salt and chopped parsley.

Come back and let us know how it was in the comments or star ratings.

Love it all (except beacon)
So of course its going to be prepared often....i would just add pepper , i like mildly hot.
Thank you so much for sharing this. God bless you

I have wanted to try this recipe and finally got all of the ingredients yesterday. I can't wait to make it tonight.

My mouth waters just looking at this delicious recipe! I seriously can not wait to make it again!!

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Top 8 mashed potato recipe recipes from across the web

The most viewed mashed potato recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Mashed Potatoes

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The most viewed mashed potato recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine