Okay, who doesn't love an easier way to make mashed potatoes. Is there anything a Crockpot can't do!?
Ingredients:
Potatoes (However many you want)
TIP: Yukon Gold or Russet Potatoes are the best to use for mashed potatoes.
1 Stick of Butter
Chicken Broth (enough to cover your potatoes)
Instructions:
Peel and cut your potatoes into quarters then place them in the crockpot.
Fill the crockpot with enough chicken broth to cover the potatoes.
Cover the top layer of potatoes with butter slices about one tablespoon thick.
Put the lid on the Crockpot and cook on high for 4 hours. Stir the potatoes about halfway through.
When the potatoes are cooked through, drain the potatoes. (You may want to keep some of the broth/butter mix for your gravy.)
You can either put the potatoes back in the crockpot or in a separate bowl and mash them.
Add your usual ingredients for mashed potatoes. (I use milk, cream cheese, butter, salt/pepper, and sour cream.) No measurements, just taste test ;)
TIP: If you need to keep the potatoes warm, just keep them in the crockpot with the temp set to, "keep warm." It works perfectly!