Easy Crockpot Mashed Potatoes & Our 1st Annual “Favorite Crockpot Recipes” Contest

Crockpot Mashed Potatoes

I thought I had made potatoes in every form they could possibly be made! We are definitely a “meat and potatoes” kind of family…especially since celiacs disease entered our lives. Rice and potatoes became our “bread & butter” a couple of years ago and since that time I THOUGHT I had made potatoes every which way but sideways! Turns out I’d missed one. Mashed potatoes in the crockpot!

A few years ago I discovered making BAKED potatoes in the crockpot (which is SO helpful when you are cooking a prime rib roast and only have one oven) but it had never occurred to me to try making the MASHED variety in my ceramic friend. Turns out it’s even easier than the traditional kind.

I don’t know about you, but my least favorite part about making mashed potatoes is peeling and draining! With this method you don’t have to do EITHER. Of course you have to be OK with some peels in your mashed potatoes, but I personally LOVE the peels! My youngest would beg to differ, however, so I meet him HALFway and peel HALF the potatoes. :-)

 

Slow Cooker Mashed Potatoes

 

Easy Crockpot Mashed Potatoes

Ingredients:

 

  • 5 lbs red, gold or white potatoes (peeled or unpeeled) cut into 1-inch chunks
  • 1 cup water or chicken broth
  • 1/2 cup butter, cut into chunks
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 – 1 1/2 cups milk, warmed

 

Directions:

 

Slow Cooker Mashed Potatoes

Place diced potatoes in the slow cooker, add water or chicken broth and butter. Season with salt and pepper.

 

Slow Cooker Mashed Potatoes

Cover; cook on High heat setting 4 hours or Low heat setting for 8 hours, or until potatoes are tender.

 

Slow Cooker Mashed Potatoes

Mash potatoes FIRST using a potato masher (DON’T DRAIN!)

 

Slow Cooker Mashed Potatoes

Add warmed milk until desired consistency.

 

Slow Cooker Mashed Potatoes

Then beat with electric mixer on low speed until well blended. Do not overmix.

 

Slow Cooker Mashed Potatoes

Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours.

I LOVED how CREAMY they turn out! They really were the perfect consistency.

 

 

Since I got so excited about finding a new recipe to make in one of my favorite inventions EVER…the crockpot….I decided it would be fun if we all shared our FAVORITE CROCKPOT RECIPES! (I smell a contest coming on!)

So we decided to create our 1st Annual FAVORITE CROCKPOT RECIPES Contest!

We want to know what your favorite things to make in the crockpot are and if you share with the rest of us, you will be entered to win ONE of FIVE…….

 

Crock-Pot 6-Quart Programmable Cook and Carry Oval Slow Cookers

(Retail Value $59.99 each)

crockpot

 

HOW TO ENTER:

Simply type out (or copy and paste) your favorite slow cooker recipe into a comment below (or if you prefer, you can email it to: jill@byjillee.com with “FAVORITE SLOW COOKER RECIPES CONTEST” in the subject line.) Enter with as many different recipes as you like!

Deadline to enter is Wednesday, March 19, 2014 at 11:59pm MST.

 

Kelsey Nixon

The TOP FIVE WINNING RECIPES will be chosen by our CELEBRITY CHEF JUDGE – Kelsey Nixon, star of “Kelsey’s Essentials” on the Cooking Channel. 

The five winners will ALSO receive a copy of Kelsey’s new cookbook, “Kitchen Confidence.” The book includes 100 of Nixon’s favorite recipes and essential equipment for any home cook. Trust me on this one, you ALL will want to have this in your cookbook collection!

Winners will be announced next Friday, March 21st!

 

 

Slow Cooker Mashed Potatoes

I am SO excited about this! I love a fun contest! I love celebrity chefs! But MOST of all, I LOVE CROCKPOT RECIPES! :-)

 

 TELL YOUR FRIENDS!

 

 

Easy Crockpot Mashed Potatoes

Ingredients

  • 5 lbs red, gold or white potatoes (peeled or unpeeled) cut into 1-inch chunks
  • 1 cup water or chicken broth
  • 1/2 cup butter, cut into chunks
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 - 1 1/2 cups milk, warmed

Instructions

  1. Place diced potatoes in the slow cooker, add water or chicken broth and butter. Season with salt and pepper.
  2. Cover; cook on High heat setting 4 hours or Low heat setting for 8 hours, or until potatoes are tender.
  3. Mash potatoes FIRST using a potato masher (DON'T DRAIN!)
  4. Add warmed milk until desired consistency.
  5. Then beat with electric mixer on low speed until well blended. Do not overmix.
  6. Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours.
http://www.onegoodthingbyjillee.com/2014/03/easy-crockpot-mashed-potatoes-our-1st-annual-favorite-crockpot-recipes-contest.html

 

 


Share on Facebook125Tweet about this on Twitter8Pin on Pinterest3,288Google+10

Enjoy This Post? Never Miss Another!

Subscribe to Jillee's FREE email newsletter and receive more great tips and ideas!

   

Comments

  1. Lara says

    Because it’s one of yours, I’ll not put the recipe, but my favorite BY FAR are your crock pot Carnitas! Can’t tell you how much I love them, nor how many people I’ve shared your link with who also end up loving it!

    Thanks for all you bring to us! much love, Lara

      • Lara says

        Here you go Carol:
        Twice-Baked Crockpot Carnitas
        Ingredients

        6-8 pound pork butt
        5-6 cloves garlic, finely chopped
        1 tablespoon kosher salt
        1 teaspoon ground cumin
        1 teaspoon chili powder
        1 teaspoon black pepper
        1 teaspoon oregano
        1/2 teaspoon cinnamon
        1/2 teaspoon cayenne pepper
        juice of 2 limes
        1/2 cup orange juice
        12 ounces cola
        1/2 cup salsa

        I have a smaller round crockpot, so i cut the meat off bone first, then put bone & all in, give it about 8 hours till the meat is falling apart. Fork shred all the meat in a casserol dish, add some of the cooking liquid and broil to get some crispy bits. tortillas, chopped onion, cilontro and lime wedges are all you need! Enjoy!

  2. Laura says

    Crockpot Italian Chicken
    Ingredients

    4 chicken breasts (or pork cops)
    1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better.)
    1 (8 oz) package cream cheese, softened
    1-2 cans cream of chicken soup
    Several handfuls of baby carrots (as much as you want)

    Place the chicken in a crockpot and sprinkle Italian dressing over it. Put carrots on top of meat. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken and carrots. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it.

    Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta, rice or my favorite, cooked spaghetti squash.

  3. Jan says

    CROCK POT ROAST BEEF

    INGREDIENTS:

    Chuck roast
    3 tablespoons olive oil
    salt and pepper
    1/2 chopped onion
    1 package brown gravy mix
    1 package ranch dressing mix
    1 package italian dressing mix
    4 cups water

    METHOD:

    1. Salt and pepper roast. Heat oil in skillet on medium high, and brown roast, then put in crockpot.

    2. Add onions to skillet, reduce heat and stir to soften onions a couple of minutes. Add a cup of the water and scrape up the rest of the brown bits in the bottom of the pan. Pour all into crockpot.

    3. Add rest of water to crockpot, and stir in the dry mixes.

    4. Cook on low for 8 hours, or high for 5 hours. Take meat out and cut into serving size pieces.

    5. If a thicker gravy is desired, Make a slurry of 1/4 cup flour, and 1/2 cup water, and stir into gravy , and heat to thicken.

  4. says

    Puerto Rican Pork
    =================
    1 pork shoulder roast
    1 pkg. sazon
    2 tablespoons adobo
    2 tablespoons garlic powder
    4 cups water
    Salt & pepper
    .
    Put in Crockpot with fat side down sprinkle with spices then add water . Cook on high for about 7 hours. Baste occasionally if desired to insure that roast is juicy when done. Cut into chunks and serve in juice with potato and fresh green beans.

  5. says

    Creamy Corn (slow cooker)
    =========================
    1 or 2 pounds frozen corn
    1-1/2 packages cream cheese
    1/2 cup milk
    1/2 cup butter
    2 teaspoons sugar
    1 teaspoon salt
    1/8 teaspoon pepper
    .
    Spread corn over bottom of 3 1/2-4 quart slow cooker. Top with cream
    cheese cubes.

    Mix remaining ingredients; pour over corn and cream cheese.

    Cover and cook on high heat setting for 2-3 hours until creamy. Stir
    well before serving.

  6. Kelly says

    Southwest chicken
    1lb boneless, skinless chicken breast
    1 can black beans
    1 cup frozen corn
    1-2 jars salsa
    1 package taco seasoning
    1 package shredded cheddar/Mexican blend cheese

    Put everything except cheese in your crockpot. 4 hours on low or 8 on high. Remove chicken and shred. Put the chicken back in and keep warm until serving time. Can be used for taco filling or served over rice with cheese on top.

  7. Joy says

    Crock Pot – Pot Roast
    =================
    1/2 cup all-purpose flour
    1 teaspoon garlic powder
    salt and ground black pepper to taste
    3 1/2 pounds roast
    1/4 cup olive or coconut oil
    potatoes, cut into chuncks
    carrots, cut into chunks
    onion, cut into chunks
    1 envelope mushroom gravy mix
    1 (10.75 ounce) can golden mushroom soup
    beef broth or water to cover half way

    Directions:
    1. In a medium bowl, combine the flour, garlic powder, salt and black pepper to taste. Dredge the roast in the flour and cover evenly. Shake off excess.
    2. In a large pot heat oil to medium/high heat, and brown the roast on all sides.
    3. Place roast in crock pot and place onions, potatoes and carrots around the roast.
    4. In a small bowl, combine the gravy mix, golden mushroom soup, 1/2 cup of beef broth or water; pour over roast.
    5. Pour beef broth or water to cover 1/2 the roast in the crock pot.
    6. Cook in crock pot on low for 6-8 hours or until desired doneness.

  8. Darlene says

    Bean Soup with Ham

    1 meaty ham bone
    2 cups Navy beans or mixed beans, washed, sorted, and soaked overnight
    8 c. water (3 c. more may be added after bone is taken out, then cook some more)
    1 clove garlic, minced (or 1/2 tsp. garlic powder)
    1 bay leaf
    1 lg. onion, chopped
    1 tbsp. lemon juice
    1 tbsp. honey
    Salt & pepper, to taste

    Wash beans. Combine beans, ham bone, water, garlic, bay leaf, and onion in slow cooker. Cover and cook on HIGH for 1 hour. Turn to LOW and cook 8 to 10 hours longer, until beans are tender. Season with lemon juice, honey, salt, and pepper, to taste. Remove ham bone; chop meat and return to crockpot. Remove bay leaf before serving.

  9. says

    Easy BBQ Pulled Pork

    3-4 lb. Pork loin ( or whatever will fit in your crock pot)
    1 can Progresso French Onion Soup
    1-2 Bottles Sweet Baby Ray BBQ Sauce

    Put pork in slow cooker, pour soup over pork and cook on low 6-8 hrs. depending on size of pork you used. When cooked drain off soup and using forks year pork into strips. Add at least 1 bottle of
    BBQ sBABe or more depending how you like it. Keep warm in crock pot and serve on buns.

Trackbacks