Tips, Treats & Treasures: Potatoes

The first time I made Crock-pot Mashed Potatoes using my crock-pot/slow cooker I was hooked and quickly said "I'll never make mashed potatoes any other way!" So easy and so delicious. Seriously the easiest and best way to make mashed potatoes!

I had just made Crock-pot Mashed Potatoes for my family, and after having told other family members and friends about how easy they are to make, and how delicious, I was then asked for the recipe. Sometimes I tend to cook using an -a bit of this and a bit of that- method, and measurements are more of a guesstimation, as it is with this dish. So, I put together a recipe, it can easily be tailored and tweaked, and additional ingredients can be added.

I simply tossed chopped red potatoes into a greased crock-pot, placed the lid on and cooked them until tender, then I added some butter, milk, salt and pepper, and mashed everything all together. That's about it basically! I used my small crock-pot [pictured above] for the recipe below, I would double the recipe and use a large crock-pot for a larger serving.

I really love that these crock-pot mashed potatoes are practically no-fuss, require only a little attention, and are much less mess then the old way I use to make mashed potatoes, and these are far better than any boxed type. It's one less thing to worry about when preparing a meal, especially when it is a large gathering like Thanksgiving or during the Holidays. And just one pot to cook and serve in, too!

I hope you will give this method a try, and you will also see that it really is the easiest and best way to make mashed potatoes.

Crock-pot Mashed Potatoes

4-6 servings

Ingredients:
2 lbs red potatoes, chopped -skins on is my preferred method
1/2 to 1 cup whole milk, cream, or half and half
4 Tbsp butter
1 tsp salt
1/2 tsp black pepper

Optional Ingredients:
fresh minced garlic or shallots
fresh parsley finely chopped
dried herbs -basil, oregano, thyme parsley
sour cream or plain yogurt
grated cheese-cheddar, monterey jack, parmesan
cooked bacon bits or pieces

Directions:

Add chopped potatoes to a greased crock-pot/slow cooker. Do NOT add water! Cover with lid and cook on high 2-3 hours, or on low 5-6 hours. When fork tender, add butter, milk, salt and pepper. Mash with a masher or use electric mixer. Add any optional ingredients, combine well.

No need to mash completely, leave a bit of texture to the potatoes. Leave at low on the ready in the crock-pot until ready to serve. Serve as is, or with gravy, cheese, bacon, sour cream or other toppings.

Enjoy!...

Potatoes are one of those versatile foods and there are numerous ways to prepare them. They are a breakfast, lunch or dinner food. Potatoes are always easy to find, pretty inexpensive, and they can really stretch a meal. The term meat and potatoes comes to mind and with those two, one is as important as the other.

These skillet potatoes are delicious and full of flavor, are both creamy and crisp. A great side dish that will satisfy your potato lovin' palette. Try these the next time you want something different.

Whether serving them with your steak, chicken, or whatever meat dish they will stand-out and you'll want to make them again. So simple and easy to prepare, this just might become a new favorite potato side dish choice. If you like fried or sauteed potatoes, you'll love these, and they require only a small amount of olive oil and just a touch of butter. Try my skillet potatoes, I don't think you'll be disappointed!

Skillet Potatoes

Ingredients:
baby golden potatoes-whole (about 30-35, 1 inch size)
2 cups-low salt chicken broth
3 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1/2 teaspoon salt
1/2 teaspoon garlic powder-(optional)
1/2 teaspoon onion powder-(optional)

Directions:

Place enough potatoes to form one layer, leaving a little room into a 10-inch non-stick skillet . Add chicken broth along with olive oil, butter and salt to the potatoes-(I also add garlic powder and onion powder at this point.) Bring to a boil over high heat. Reduce heat to medium then cover pan leaving lid just a little off set and boil until potatoes are fork tender, about 15 to 20 minutes. Remove pan from heat, then using a small ceramic bowl/ramekin or glass measuring cup press firmly but gently on each potato until it cracks open. You are just trying to crack them open, not completely smash them. Place pan over medium heat and cook uncovered, until all liquid has evaporated and potatoes sizzle until browned, and are crispy on one side, about 10 minutes. Gently turn the potatoes and brown other side. Serve.