Slow Cooker Mashed Potatoes

What could be better than a big, delicious Thanksgiving dinner with family? How about a virtual Thanksgiving dinner with some awesome bloggers? I'm thrilled to be a part of this, and I'm sure you'll find a lot of fantastic recipes to help you out this Thanksgiving!

Besides the turkey, one of my favorite Thanksgiving dishes is mashed potatoes. Light, fluffy, and covered in butter and/or gravy... unless you're on a diet, how can you say no? A great thing about this recipe is that it's all made in the slow cooker, not to mention having free stove and oven space to get the rest of your meal put together, plus less dishes to wash. That's really what matters when you're the cook, right?

Slow Cooker Mashed Potatoes

recipe adapted from Pillsbury

Ingredients:

5 lbs potatoes, peeled* and cut into 1 inch chunks {I used Russet potatoes}
*Peeling is optional. I didn't peel mine, and they turned out great.
1 1/2 cups chicken broth
1/2 cup butter, cut into chunks
1 cup sour cream
1-2 teaspoons salt {to taste}
1-2 teaspoons garlic salt or powder {to taste}
1/4 teaspoon pepper
1/2 - 1 cup milk, warmed

Instructions:

Place potatoes, chicken broth and butter in a 4-5 quart slow cooker.
Cover and cook on High setting for 4 - 4 1/2 hours or until potatoes are tender. You can also cook on Low setting for 8 hours.
Mash potatoes and add in remaining ingredients except the milk. You can use a hand masher, or I used an electric hand mixer to combine all ingredients. Do not overmix, or your potatoes will become gluey.
Slowly stir in milk until desired consistency.
Cover and keep at low or warm for up to two hours. You may need to add in a little more milk if you wait to serve it so they don't dry out.

Check out more from our virtual Thanksgiving dinner: