Slow Cooker Mashed Potatoes – perfect results every time, super easy and for next to no effort! Simply add the ingredients to crockpot, cook and mash when the potatoes are tender.
3tbspgarlic and herb cream cheesesee notes for variations
120ml(½ cup) hot milkor as needed
salt and pepper to season
1tbspparsley or chivesto garnish
Instructions
Peel and cut the potatoes into even sized smallish cubes and add to your slow cooker together with some diced garlic cloves. Needless to say if you are not a fan of garlic, you can simply leave it out! Same goes for the potato skins - you can leave them on or peel the potatoes.
Add salt, hot vegetable stock and a bay leaf (but don't forget to discard it before mashing) cover and cook for 4 hours on HIGH setting or on the LOW setting for 8 hours (hence, overnight mashed potatoes!).
After four hours the potatoes should be fork tender. Add cream cheese (I like adding Garlic And Herbs Boursin!) and butter and mash them, adding hot milk as needed, until you have your preferred consistency. You can use sour cream instead of the cream cheese if you like!
Taste and adjust the seasoning if needed then serve with a little extra butter on top and a scattering of parsley or chives.
Vegan Mashed PotatoesLeave out the cream cheese and replace them milk and butter with vegan alternatives.Slimming World Mashed PotatoesFor a syn-free version increase the stock to 1 cup (240ml) and simply mash. Replace the cream cheese with quark, Light Philadelphia, or fat free fromage frais for a more indulgent mash.