With Thanksgiving just a week away, side dishes seem to be the thing to pin! (I mean, they are the best part of Thanksgiving dinner, amiright!?) During one of my many pinning sprees, I noticed that slow cooker mashed potatoes kept coming up. Wait. What?! Slow cooker mashed potatoes?! Why didn’t I think of that?!! I gave Creme De La Crumb’s recipe a shot, fancied ‘em up, and oh my gosh!! They were AMAZING!! THE BEST!! DELICIOUS!!! Here’s how I did it:
Now, before I actually get into the fancier details of this dish, you should know that some versions of slow cooker mashed potatoes include some type of liquid to start (kind of like when you make conventional mashed potatoes on the stovetop). But, because you are using a slow cooker, which circulates moisture, adding liquid in the beginning isn’t really necessary since potatoes have a certain amount of wetness to begin with. All this to say, don’t be afraid that the potatoes will be dry or anything weird like that. I was a little apprehensive myself at first, but it worked brilliantly! Trust me.
Now here’s where I dish on what made these slow cooker mashed potatoes so fancy! Usually, when I make mashed potatoes, I mix in some cream cheese or sour cream (for that ultra smooth and creamy texture that we all know and love). But, since I decided to make these on a whim (meaning I didn’t run out and do specific or extra grocery shopping), I used what I had in the fridge. And what I had was a really superb yogurt dip from Trader Joe’s. Cilantro and Chive. Mmm!! And my, oh my!! It rocked my world!!! And the world of everyone else who tried it!! Like, holy yum-yum, YUM!!!! 🙂
I called them fancy slow cooker mashed potatoes because they taste really fancy, but are actually really easy to make. You don’t even have to be there for half of it!!! (But no one needs to know that. You can totally keep it a secret. My lips are sealed. I won’t tell a soul.) All you need are some potatoes, a yummy yogurt dip like the one from Trader Joe’s, some butter, a little half & half, salt and pepper, a slow cooker (that’s kind of the most important part), and you’re good to go!! Full recipe and instructions are below.
Since I first made them, I’ve literally told everyone I’ve talked with about them!! And now, I’m telling you!! I mean, who doesn’t want mashed potatoes that look and taste über fancy, but were completely easy, and made in a slow cooker!! P.S. You’ll also free up a burner… Which, as we all know, is prime real estate during holiday time!! 😉
Happy (nearly) Thanksgiving everyone!!
- 2 pounds red potatoes, cut into 1-inch pieces (you can peel them if you want, but I think mashed potatoes look more festive with the skins mixed in!)
- ½ cup yogurt dip (I used Trader Joe's Cilantro and Chive)
- ½ cup half & half
- 2-3 tablespoons butter, to taste
- Salt & pepper, to taste
- Fresh parsley, chopped for garnish (you can also use dried)
- If you are leaving the skins on, make sure you scrub your potatoes well. If you're peeling, no need for scrubbing, just peel. Then cut into 1-inch pieces.
- Place in slow cooker and cover. (Remember, no liquid is required at this time. #trust) Cook 3-4 hours on high or 6-7 hours on low. When the timer goes off, check potatoes for doneness (but they should be good to go).
- Add ½ cup of half & half, ½ cup of yogurt dip, 2-3 tablespoons of butter, salt & pepper to taste and begin mashing with either a hand mixer or masher.
- Taste for salt and pepper as well as texture. If the mashed potatoes seem a little dry, you can add a little more half & half, butter, or yogurt dip, depending on the taste and texture you prefer.
- Serve in a bowl and garnish with parsley (because it looks pretty!)
Inspired by Le Creme de la Crumb