Thanksgiving is a whirlwind of kitchen pandemonium pots simmering, ovens chiming, and sheer angst over massacring every dish. Mashed potatoes, that quintessential holiday staple, have a penchant for taking up valuable stovetop space and requiring last-minute tweaking. That’s where the slow cooker enters the picture: your key to luscious, dreamy mashed potatoes with less anxiety. This hack releases burners, injects rich flavor, and keeps your spuds at a toasty, warm temperature for hours. From selecting the ideal potato to just plain knackering the mash, this tutorial takes you through seven easy steps to make your holiday dinner a snap, delish, and one to rave about. Here’s how you can revolutionize your Thanksgiving with this game-changing side dish!
1. Why You’ll Love This Recipe: The Ultimate Thanksgiving Game Changer
It’s Thanksgiving morning and your kitchen is a war zone. The turkey’s roasting, the green beans are simmering, and you’re desperately whisking gravy. Consider mashed potatoes that actually do themselves, decluttering your stovetop and your sanity. Slow cooker mashed potatoes are a miracle, wherein you can make hours ahead and just reheat without ever having to give it another thought. As home cook Rebecca says, “Anything I can do ahead makes Thanksgiving so much smoother!” It’s more than a timesaving tip it illuminates, stuffing potatoes so you can concentrate on the holiday celebrations, from family conversation to that first bit of pie. Whether it’s a large crowd or a small one, this recipe has your potatoes ready when you are, no last-minute boiling necessary.
Adios kitchen multitasking; hello stress-free banquet.
2. The Method Magic of the Slow Cooker:
Vegan Roasted-Garlic Mashed Potatoes
Equipment
- 1 Small baking dish or foil packet For roasting garlic
- 1 Large Saucepan or Pot For boiling potatoes
- 1 Colander or Strainer For draining potatoes
- 1 Potato Masher For achieving desired consistency
- 1 Serving Bowl
Ingredients
Main
- 4 large cloves garlic peeled
- 3 teaspoons extra-virgin olive oil
- 2 pounds Yukon gold potatoes unpeeled, cut into 3/4-inch cubes (about 4 potatoes)
- 1 cup plain unsweetened almond or other plant-based milk warm, plus more if needed
- Kosher salt
- 2 tablespoons minced chives about 1/4 a small bunch, plus more for garnish
Instructions
- Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.
- Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.
- Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.
Notes
Flavor, Not Heat Boiling water is so passé, but it does carry the unfortunate consequence of flushing flavor down the drain with it, so you’re adding loads of cream to make up for it. The slow cooker turns that on its head, heating potatoes in flavorful broth right in the pot itself no draining, no bother. “Cooking in stock is the secret it adds richness without extra dairy,” says food blogger Sarah, and she couldn’t be more correct. This little trick adds deep, comforting flavor to every bite, so your mashed potatoes are rich but not burdensome. You avoid the colander mess and achieve a smooth, even texture that’s a pleaser with every crowd. And, of course, the low heat of the slow cooker gets rid of hot spots of cooking, the lumpy chunks or mush you’re left with when you boil.
Start with the first forkful, and these potatoes deliver an unapologetic richness and warmth that take your holiday table to a new level, earning compliments without breaking a sweat.
3. Selecting Your Spuds: The Key to Imperfect Mash
Not all potatoes qualify for creating perfect mashed potatoes, and for perfect mashed potatoes, potato variety matters. Starchy types such as Russet or Yukon Gold work best beautiful to break down, absorbing broth and seasonings to provide that airy lightness, fluffy texture, cloud-like quality we love. Russets, with their high starch content, yield a light, airy mash, ideal to serve alongside gravy spooned on top. Yukon Golds, with their high waxy content, add a rich butteriness and golden color that’s opulent. “I enjoy using both for the ultimate of both worlds,” says chef Emily, having faith in this pair for the most sought-after flavor and texture. Steer clear of waxy potatoes like fingerling or red they retain their shape too well and become sticky mush.”
Whether peeling or not (especially with Yukon Golds for a homey look), having the proper potato is the secret to a side dish that steals the show.
4. A Symphony of Ingredients for Creaminess and Flavor
Truly excellent mashed potatoes are not just potatoes they require a symphony of ingredients to truly shine. For 5 pounds’ worth, round up 1 cup low-sodium chicken or vegetable broth, ½ cup unsalted butter (don’t be stingy!), 1 teaspoon salt, ½ teaspoon pepper, and 1 cup of hot whole milk, with extras standing by. Warming the milk is pure genius: “It mixes well and warms the potatoes,” says food columnist Clara. Nuke it, or heat it very gently on the stovetop. Butter’s not a luxury for richness use at least one stick, though some recipes call for using in two for extra decadence. For a little flavor surprise, try adding a clove of garlic to the broth when it’s cooking or a bunch of chopped chives just before serving.
Adjust seasonings to taste, and you’ll have a creamy, flavorful mash that’s the talk of the table.
5. Step-by-Step: From Spud to Sublime Mash in Your Crockpot
The elegance of this recipe is in its simplicity no pots, no draining, just plain ease. Start with scrubbing 5 pounds Russet or Yukon Gold potatoes. Peel for smooth mash, or leave peeling Yukon Gold on for rustic appeal. Cut into 1-inch pieces to warm evenly, then add to your slow cooker with 1 cup of broth chicken for richer depth, vegetable for vegetarians. If broth doesn’t come up to potatoes, don’t worry; it’s supposed to steam, not soak. High and 3-4 hours until tender when pierced with a fork. Don’t use low for 7-8 hours, or Russets will start to gray out, losing the beauty of your dish. “High heat preserves color and requires texture,” says home cook Mia.
Once done, you’re ready to mash right in the pot, saving dishes and time a true holiday win.
6. The Mash Art: Achieving That Creamy Texture
When your spuds are silky soft, it’s time for the best part: mashing. Take out a potato masher and mash in the slow cooker no additional bowls to clean, no mess. Mash it smooth but don’t overdo it; too much and your spuds will become gummy. Stir in your butter, salt, and pepper and mash until everything is nice and combined. Season to taste and season if necessary, a dash of salt or a little pepper, perhaps. Lastly, add in warmed milk gradually, ¼ cup at a time, to achieve that ideal creamy texture. “Whole milk produces the richest texture,” notes chef Liam, but adjust according to your potatoes’ water content. Other batches will drink more up, so handle with caution. To give it panache, add a dollop of sour cream or cream cheese for piquancy, or herbs such as rosemary.
Your mash, your rules just make sure it’s silky.
7. Warming Them Up: The Ultimate Make-Ahead Advantage
The genius of the slow cooker, though, lies in that it will not only retain your mashed potatoes warm and ready for 2 hours, perfect for hectic holiday entertaining. Once you’ve mashed them, switch the blender back to the “warm” position and simply leave them alone, relieving you to roast the turkey, socialize with the party guests, or have a glass of wine. If they get too dry, a bit of a stir in with warm milk reinstalls that creamy good stuff in a snap. “I used to adore tips like this,” proclaims three-mom Tara, a big fan of the low-maintenance simplicity. You can even cook the potatoes ahead, chill, and complete cooking in the slow cooker on low, stirring as needed.
Make-ahead magic avoids last-minute scrambling, and you can serve piping-hot, perfectly cooked potatoes accompanied by the comfort and love of the holiday season.
Master of Your Holiday Feast Slow cooker mashed potatoes are your Thanksgiving MVP, delivering you creamy, delish results with minimal effort. From flaky and light Russets to deep broth and tons of butter, each step serves up a side dish that wows without having you courtsiding at the stovetop. Prep ahead, reheat gently, and make room for other holiday staples like stuffing or pie. Add garlic, herbs, or a spoon of sour cream to taste. This is not a recipe for potatoes it’s about taking back time to laugh, connect, and relish the season. Whip up this party favorite, wow your guests, and bring your feast to creamy, delectable new heights.Happy mashing, happy feasting!
