Mashed Potatoes in Crock Pot

Photo by Diane J.
Adapted from justapinch.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

Adapted from justapinch.com

Ingredients

  • 1/2

    lb butter

  • 10

    lb white potatoes

  • 1/2

    pint light cream

  • salt and pepper

  • (parsley or chives)

Directions

Take two sticks of butter out of the refrigerator to warm to room temperature. 1. Boil 10 pounds of potatoes in their jackets until tender, about 40 minutes. 2. Run the potatoes under cold water and slip them out of their jackets. Put the naked potatoes into a large bowl. 3. Mash the potatoes while still warm with a potato-masher until they are mostly broken up. 4. Transfer half of the potatoes to a KitchenAid mixer. Add one stick of butter and a half-pint of light cream. 5. Mix a few seconds with the wire whip attachment, until butter and cream are mixed in. 6. Repeat with the remainder of the potatoes, most of the other stick of butter, and another half-pint of cream or milk. 7. Add salt and pepper to taste, and some parsley or chives if you are feeling especially adventurous. 8. Transfer to three serving dishes and brush top with remaining butter. Cover and reserve in oven until ready to serve.

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