There's one Thanksgiving chore that I absolutely detest. Call me crazy, but I hate making mashed potatoes. Everything from peeling potatoes, to waiting for the water to boil drives me nuts. I can't be the only one who feels like this so when I found this recipe for slow cooker mashed potatoes, I had to share. It takes a lot of the work out of the recipe and the end result is very flavorful.
Here's how you make it:
1 Reynolds Slow Cooker Liner
3 Pounds medium potatoes, peeled and cut into large cubes
2 to 4 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1 cup water
½ cup milk
½ cup butter, melted
OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
PLACE potatoes in lined-slow cooker; sprinkle with garlic, salt and pepper. Pour water over potatoes. Place lid on slow cooker.
COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until potatoes are tender.
CAREFULLY remove lid to allow steam to escape. Gently mash potatoes into smaller pieces using a potato masher or back of a wooden or plastic spoon. Add milk and butter; stir gently. Serve warm potatoes directly from lined-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
REYNOLDS KITCHENS TIP: Reynolds® Slow Cooker Liners are great for reheating left over Smashed Potatoes. Place potatoes in a lined-slow cooker. Heat on HIGH for 1 to 2 hours until potatoes are hot.
Moms, what tricks do you have for making great mashed potatoes?