30 January, 2019
Crock Pot Mashed Potatoes
Somehow, I’ve managed to spend six years of my life with an Idahoan and almost two years living in the potato state without adding a mashed potato recipe to my blog. Don’t get me wrong, it isn’t because I have some vendetta against mashed potatoes — they’re probably my favorite way to eat potatoes — I just… forgot, I guess. You can thank my friend, Lyn, for rallying me to make this recipe in the first place. They’ve been struggling to get their recipe quite right, so I told them to hold my beer. The result is this recipe (which actually turned out WAY better than I expected). I based it off of the fact that my mother-in-law likes to make her mashed potatoes in a crock pot (something I’d never doing considered before I saw her do it) and what I like to do to doctor up my own mashed potatoes (ie. add horseradish and cream).
Honestly, it’s a good thing I only made a pound of these, because if I’d gone and made any more than that, I know I wouldn’t have been able to stop myself from eating them. Hubby only held back because he had a hockey game to play in a few hours. Next time I make dinner for his brother, though, I’m going to make these. Nobody can eat mashed potatoes like my brother-in-law. It’s impressive but also a little bit scary. I’d tell him to make this himself, but I don’t think he has an immersion blender. Hmm… That’s what birthdays and holidays are for, I guess! Anyway, here’s my mashed potato recipe.
1 lb Russet potatoes
3 tbsp Butter
1/2 tsp Garlic powder
1/2 tbsp Parsley flakes
Salt & pepper, to taste
2/3 cup Chicken broth
1 tbsp Cream cheese
2 tbsp Prepared horseradish
2 tbsp Milk (or more as needed)
Wash and peel the potatoes before cutting them into 1/2-inch cubes and tossing them in the crockpot. Cube the butter and mix it in with the potatoes before adding in the spices, mixing between each spice. Add in the chicken broth, cover, and cook for 3-4 hours on high. Once the potatoes are cooked, pour out most of the excess broth. Add in the cream cheese, horseradish, and milk (adjust the amount of milk as you see fit: More for wetter potatoes, less for drier). Mash with a fork, masher, or immersions blender, and serve!
Oh, and those pork chops pictured in the background? Stay tuned. Those are coming next week!