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These Slow Cooker Spuds give you that velvety, cheese-packed comfort you want from dream mashed potatoes but with way less work. Cooking the potatoes in a tasty mix of broth and milk makes them super soft and ready to mash right there in the pot. Adding Parmesan brings a light savory kick, while the sour cream makes everything silky. Great for parties, this hands-free method opens up your stove and lets you focus on cooking other things.
Whenever I make these potatoes, my friends can't believe how rich and creamy they turn out. It's all about slow cooking and using good stuff.
Key Ingredients Breakdown
- Floury potatoes such as Russet or Yukon Gold guarantee smoothness
- Reduced-salt broth helps you control the taste better
- Good Parmesan adds richness without taking over
- Fresh chives give a nice bright touch
Dairy that's been sitting out blends in better and keeps everything nice and warm.
Step-By-Step Cooking Guide
- 1. Start by getting the potatoes ready.
- Skin and chop potatoes into even 1-1.5 inch chunks - making them the same size matters for equal cooking. Wash the chunks in cold water to get rid of extra starch, then drain them well. This helps avoid a sticky finish. Put potatoes in a 6-quart slow cooker.
- 2. Add 1 cup low-salt chicken broth and 1 cup room temp milk over the potatoes.
- Add garlic powder, salt, and pepper, mixing lightly so everything's coated. Don't stir too much right now - potatoes can get starchy. Put the lid on the slow cooker, making sure it's tight.
- 3. Let cook on HIGH for 3½ to 4 hours.
- Test if they're done at the 3-hour mark by sticking the biggest chunks with a fork - they should be soft but not falling apart. Try not to open the lid much since this makes cooking take longer. If needed, cook more in 15-minute chunks until perfectly soft.
- 4. When potatoes are done, throw in room temp butter straight to the pot.
- Use a masher while the butter melts. For something smoother, try a hand mixer on low, but don't overdo it. Scrape the pot sides and bottom often for even mixing.
- 5. Carefully mix in room temp sour cream and fresh grated Parmesan.
- These should mix in easily without too much stirring. Taste it and add more seasonings if needed, knowing flavors will grow stronger. Sprinkle fresh chives on top just before you serve it.
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My grandma always put in an extra spoon of butter right at the end to make them look shiny.
Keeping It Fresh
Leave in the slow cooker on LOW up to 2 hours before eating. Put leftover potatoes in a sealed container in the fridge for up to 4 days. When warming up, add a splash of warm milk, then heat slowly on LOW in your slow cooker or microwave, stirring now and then so they stay nice.
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Ways To Serve
Put them in a warmed bowl to keep them hot. Make a little dip in the middle for extra melted butter. For a fancy look, throw on more fresh chives and some cracked black pepper. You could also put out toppings like crunchy bacon, extra cheese, or sweet cooked onions so people can fix them how they like.
Fixing Common Problems
If they're too wet, take the lid off and cook on HIGH for 15-20 minutes. When too thick, slowly mix in warm milk. If you find lumps, use a hand mixer in quick bursts. When they get gluey, mix in more warm butter to smooth things out. If the texture is grainy, your potatoes might be overcooked so watch the time next batch.
Prep Ahead Ideas
Make them up to 24 hours early and store in your slow cooker pot in the fridge. Warm up on LOW for 1-2 hours, adding warm milk if needed. Make sure your dairy stuff sits out before adding it. Cut the chives just when you're ready to serve so they look fresh.
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Frequently Asked Questions
- → What's the best type of potato?
- Yukon gold, russet, or even red work great.
- → Can I do this in advance?
- Absolutely, store up to 3 days in the fridge or freeze for 2 months.
- → How do I avoid lumps?
- Make sure to cut evenly and mix with a hand mixer for silky results.
- → Can the recipe be doubled?
- Yes, just ensure your crockpot is big enough to handle it.
- → How do I keep them warm?
- Use the warm setting on your crockpot for up to 4 hours.