Grammy's Kitchen · Mashed Potatoes · Slow Cooker Mashed Potatoes
One of 115 mashed potatoes recipes we measured
12 cooks on www.melskitchencafe.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 5% |
| dairy | 18% | 11% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| protein add | 4% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2041 g | 4-5 pounds russet or Yukon gold potatoes (peeled and cut into 1/2-inch pieces) |
| 6 g | 2 cloves of garlic (smashed) |
| 9 g | 1 1/2 teaspoons coarse (kosher salt) |
| 1 g | 1/4 teaspoon black pepper |
| 244 g | 1 cup milk |
| 120 g | 1/2 cup chicken broth (I use low-sodium) |
| 81 g | 1/3 cup milk (if needed) |
| 36 g | 2-3 tablespoons butter |
| 57 g | 2 ounces cream cheese (softened (or 1/4 cup sour cream)) |
| Salt and pepper (to taste) |
Method: 3 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Mel - first of all, your site is my go-to site for recipes. Thanks for all the great recipes. I made the slow cooker mashed last night for a large dinner I was contributing to. I used 5 lbs of potatoes , and followed the recipe exactly, using the sour” — a cook, 5.0★
“Don't know if I will make regular mashed potatoes again after making these! SO good! I think it makes the difference of slow cooking them in milk & chicken broth versus boiling them in water. Thank you for this awesome recipe!” — a cook, 5.0★