Mashed Red Potatoes (Slow Cooker)

From “Five Ingredients or Less Slow Cooker Cookbook”
by Stephanie O’Dea


  1. 5 pounds red potatoes, peeled or unpeeled, cut into 1 inch chunks
  2. 1 cup chicken broth
  3. 1/2 cup (1 stick) unsalted butter, cut into slices
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon ground black pepper
  6. 1 1/2 cups 2% or whole milk, slightly warmed


  1. Use a 6-quart slow cooker. Add the cubed potatoes to the insert, then the chicken broth and butter slices. Top with the salt and pepper.

  2. Cover and cook on Low for 6 to 7 hours or High for about 3 hours. Do not drain. When the potatoes are fork-tender, mash the potatoes with a potato masher or handheld immersion blender.

  3. Slowly stir in the warmed milk until you have reached the desired consistency–go slowly, as you may not need all of the milk.

Source: Read Full Article