Crockpot Mashed Potatoes
Ingredients
- 2.27 kg russet potatoes (peeled and diced)
- 240 ml chicken broth
- 120 ml half and half
- 115 g butter
- ½ tablespoon salt
- ½ teaspoon pepper
Instructions
-
In a 5-quart crockpot add the diced potatoes and chicken broth. Cook on high for 4-5 hours or until fork-tender. Add the half and half, butter, salt, and pepper. Using a hand masher or a hand mixer mash the potatoes to desired consistency.
Notes
Keeping Warm:
Keep mashed potatoes warm in the crockpot for up to 2 hours.
Add extra half & half, 60 ml at a time, if they thicken as they sit.
Storing
Cool completely, then store in an airtight container in the fridge for up to 5 days.
Make Ahead
Peel and chop potatoes up to 24 hours in advance.
Place in a large bowl, cover with cold water (at least 2½ cm above potatoes), and cover with plastic wrap.
Refrigerate until ready to cook.
Drain well and pat dry with a clean kitchen towel before adding to the crockpot.
Nutrition
Serving size 1 serving
Calories 347 kcal
Fat 14 g
Saturated fat 8 g
Unsaturated fat 5 g
Trans fat 1 g
Cholesterol 36 mg
Sodium 665 mg
Carbohydrates 52 g
Fibre 4 g
Sugar 2 g
Protein 7 g
Imported from Mela.
