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Easter dinner was at our house this year. Three of our kids and their children were here. It was wonderful. Love my family. The food was good too.
Merri Ann roasted a turkey and made crockpot potatoes. She cooked them in chicken broth in the crockpot while we were in church. I was a skeptic: unattended in the broth, I thought they would either cook dry and scorch or be soggy in the broth. Instead they were just right, absorbing the broth but not drying out. (Merri Ann is usually right.)
When I make mashed potatoes, I add lots of dairy: butter, sour cream, and/or cream cheese. These had nothing but the broth and they were good. (Well, I do think Merri Ann slipped in a chunk of butter.)
I liked the convenience, to be able to get them going and head to church. Merri Ann mashed them right in the crockpot. That eliminated an extra bowl to wash.
We have a new way to make “Sunday Potatoes.”
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Merri Ann’s Crock Pot Potatoes
This is the recipe that Merri Ann used for Easter dinner mashed potatoes. It’s a combination of several recipes that she found on line with her own simple seasoning. Good potatoes!
Most recipes called for Yukon Gold potatoes but we used russets. We mashed them right in the crockpot. If we had mashed them with the paddle in the stand-type mixer they would have been fluffier but that would have been an extra step and an extra dirty bowl.
She used seven pounds of potatoes, which maxed out a large crockpot. The recipe below is scaled back to five pounds of potatoes. Some recipes called for cream cheese or sour cream. Not everyone likes garlic at our house so we omitted that. It’s really up to you to decide what you and your family likes.
Ingredients:
5 lbs. Russet potatoes, peeled and cut into small chunks
1 stick of butter, cut into cubes
2 cups chicken broth
Add pepper to taste
Minced garlic optional
Directions:
Place the potatoes, chicken broth, butter, and minced garlic (if desired) in the crock pot. Cook on high for 4 to 5 hours.
Mash while in the crock pot.
Add seasoning and other preferred additions such as sour cream, cream cheese, ranch seasoning, bacon bits, or shredded cheese.
That’s it! Enjoy!
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About the Author
Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.
Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and five beautiful granddaughters.