Crock Pot smashed potatoes

Low maintenance smashed potatoes that can be made ahead or ready when you are. Made with less butter but still just as comforting and rich as you want.

This week I'm making all things for your Crock-Pot.

I love my Crock-Pot. It's genius, and it never fails me {not yet, at least}.

I already have some Crock-Pot recipes on here, like...

Salsa Chicken: 

Lentil Soup: 

Pulled Pork: 

Whole Chicken in a Crock-Pot: 

Buffalo Chicken Chowder: 

French Dips: 

Red Beans & Rice: 

Smoky Chicken Tacos: 

Good Luck Greens Soup: 

But today, I have smashed potatoes, and they are goooo-ooooo-oooood!

I love that I don't have to take the time to boil them then drain them then smash them then keep them warm while everything else is finishing.

I feel like whenever I try to make mashed potatoes, they never end up being ready with all the others parts of the meal. They're either done too soon, or I wait to long and they aren't ready.

Not these!

They are ready when you are, and you can keep them on Low or Warm {stirring occasionally} for about 2 hours after you're done making them. {You might want to add a couple of splashes of milk to thin them out if they start to get too dry}

I call these "Smashed Potatoes" because I don't peel them since that the peel is where all the good stuff of the potato is.

Please don't peel them. That will make me ever so sad.

Plus, peeling three pounds of potatoes is a huge pain in the you know what.

So instead of taking "the easy way out" and not peeling them, you are just "keeping all the nutrients in there for your loved ones." Right?

Right.

Crock-Pot Smashed Potatoes

Low maintenance smashed potatoes that can be made ahead or ready when you are. Made with less butter but still just as comforting and rich as you want.

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Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 8

Author: Meme

Ingredients

• ▢ 3 lb potatoes scrubbed {about 9 small potatoes or 5-6 large potatoes}
• ▢ ⅔ cup cold water
• ▢ 2 tablespoon butter divided
• ▢ 1 ½ teaspoon salt
• ▢ ¼ cup 2% milk plus more as needed
• ▢ ½ teaspoon black pepper
• ▢ ¾ cup plain Greek yogurt or more as needed
• ▢ parsley chives, any other herbs

Instructions

• Chop the potatoes, but leave the peel on {this is where all the nutrients are!}
• While you are chopping, put the chopped potatoes into a bowl of cold water. Once all the potatoes are chopped & in the bowl of cold water, drain the bowl and refill with cold water. Do this twice. {This helps wash off some of the starch on your potatoes that could potentially make them turn into gummy mashed potatoes, ew}
• Spray a slow-cooker lightly with non-stick spray.
• After rinsing the chopped potatoes a few times, drain them and put all the potatoes into the slow-cooker. Pour water into the slow-cooker and top with 1 tablespoon butter cut into pieces. Sprinkle with salt. Cover and cook on High for 4 hours, stirring after 2 hours of cooking.
• When the potatoes are fork tender {meaning a fork easily goes through the potatoes without any resistance}, it's time to mash. Turn the slow-cooker to Low, and stir in 2 tablespoons of milk and pepper.
• Using a fork or potato masher, mash the potatoes to your desired consistency. {I don't recommend mixing them with a hand mixer or stand mixer because it can make them really gummy, and I like some texture}. Add more milk if needed.
• Stir in yogurt & remaining tablespoon of butter and taste to see if you need anymore salt or pepper.
• If you have a Warm setting, turn your slow-cooker to Warm until you are ready to serve the potatoes. If you keep it on Low, make sure you stir occasionally.

Notes

*If you don't like much sour cream in your potatoes, just use ½ cup yogurt but you'll probably need more milk to make these creamy enough.
*Based on this recipe from First A Dream

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Meme