When I use my slow cooker, it is usually to make a whole meal. Yesterday was very warm here and I really didn’t feel like cooking anything in the oven or on the stove top. I needed a side dish to go along with the grilled chicken I was going to make so I thought roasted potatoes in the slow cooker would be perfect.
I scrubbed all of my potatoes, sliced them and chopped my garlic and herbs and threw everything in the slow cooker. I felt good that I had a great side dish cooking and all the work for preparing dinner was finished. The house smelled so good and when the time was up on the slow cooker, I could not wait to see how they had turned out. I was SO disappointed!!! The potatoes didn’t look roasted, they looked a bit mushy and now I was rushed to figure something else out for a side dish. Now don’t get me wrong, these probably would have been fine served as they were, but they just weren’t the pretty, caramelized, slightly crisped roasted potatoes I was hoping for. As I looked at this big crock full of potatoes, I had an idea. I was determined to save these potatoes so I grabbed my hand held mixer, some milk and whipped them up. These turned out to be delicious mashed potatoes and they were nice and hot when I was ready to serve dinner.
I think I may make mashed potatoes in the slow cooker more often! It was nice to have the mess of preparing them cleaned up hours before and I didn’t have to worry about the potatoes getting cold because they were nice and warm in the slow cooker. If you love mashed potatoes, but don’t have time during the week, try them in the slow cooker! I am glad I made this “roasting potatoes in the slow cooker” mistake because I got a great mashed potato recipe out of it! Have you had any slow cooker mishaps that turned into something wonderful lately?
- 5 lbs. potatoes, pealed or scrubbed(if you like the skins in there) and cut into chunks
- 1/4 cup water
- 3 large cloves garlic, minced finely
- 1/4 cup onion, chopped fine
- 1/4 - 1/3 cup fresh parsley, chopped
- 1 tsp. Italian seasoning
- 2 tsp. sea salt
- 1/2 tsp pepper
- 5 Tbsp. Butter
- 1 Tbsp. extra virgin olive oil
- 2 cups milk
- more salt and pepper to season if desired
- In a 6 or 7 qt. slow cooker, combine all ingredients except the milk.
- Cover the slow cooker with a kitchen towel and then place the lid on top making sure the towel is not touching any hot outer parts of the slow cooker though ( This helps to absorb excess liquid)
- Cook on High for 4 hours or on Low for 8 hours.
- When the potatoes are done cooking, mash potatoes with a potato masher, then add milk 1/2 cup at a time, whipping with a handheld mixer after each addition.
- Season with more salt and pepper and add a bit more butter to your liking.
- Keep covered until ready to serve.
- Serves 8 to 10.
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