WHY THIS RECIPE WORKS:
For perfectly moist, fluffy, and smooth mashed potatoes in the slow cooker, we used a small amount of water and a parchment shield to create a moist, steamy environment. Thinly sliced potatoes cooked more evenly than chunks, and boiling the water first jump-started the cooking process. We brushed the top layer of potatoes with melted butter to help prevent discoloration, and mashed in the rest of the butter about 4 hours later, when the potatoes were tender. (The top layer of potatoes may discolor slightly, but this won’t be noticeable upon mashing.) We mashed the potatoes right in the cooking liquid, rather than draining them. Along with the added butter, the cooking liquid easily
created a nice smooth texture when incorporated. You will need a 5 to 7 quart slow cooker for this recipe.
SERVES: 10 to 12
TOTAL TIME: 5 to 6 hours on low or 3 to 4 hours on high
INGREDIENTS:
- 5 pounds russet potatoes, peeled and sliced ¼ inch thick
- 2¾ cups boiling water, plus extra as needed
- Salt and pepper
- 12 tablespoons unsalted butter, melted
- ½ cup sour cream
- 3 tablespoons minced fresh chives
INSTRUCTIONS:
- Combine potatoes, boiling water, and 2 teaspoons salt in slow cooker. Brush top layer with 3 tablespoons melted butter. Press 16 by 12-inch sheet of parchment paper firmly onto potatoes, folding down edges as needed. Cover and cook until potatoes are tender and paring knife can be slipped in and out of potatoes with no resistance, 5 to 6 hours on low or 3 to 4 hours on high.
- Discard parchment. Mash potatoes with potato masher until smooth. Stir in sour cream, chives, and remaining 9 tablespoons melted butter until combined. Season with salt and pepper to taste. Serve.
