Idahoan Loaded Baked® Mashed Potatoes let you enjoy the full flavor of a restaurant loaded baked potato at home. She's a home cook and wellness junkie with a love of all things healthy living. There are a number of ways to fix watery or runny mashed potatoes. Drain and place in a large bowl. But if you’d like to make them ahead of time, you can: The rule of thumb for mashed potatoes is 1/2 pound of potatoes per person. I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Combine the potatoes, 4 cups of broth, 1 stick (1/2 cup) of the butter, garlic, and 1/2 teaspoon salt in the basin of a slow cooker. Potatoes are ready when they are very tender—they should fall apart when you try to split one with a fork. Don’t be shy with it—it is hard to over salt mashed potatoes! is your birthright. I think people don't realize that if you don't see all ingredients. With barely any work or thought on my part. In a large cooking pot, add one teaspoon of salt and water and bring to a boil. It may seem like a silly thing to worry about—who cares if dinner is 15 minutes late—but it becomes problematic when dishes start coming off at different times. Smaller potato chunks cook more evenly in the slow cooker, resulting in lump-free mashed potatoes. Drain potatoes, return to saucepan and set over medium heat, stirring the potatoes until dry, 1 to 2 minutes. Transfer to a greased 3-qt. If too dry, add potato cooking water, 1 Tbsp. It’s hard to over salt mashed potatoes, but it’s easy to under season them! By using your slow cooker to make these easy mashed potatoes, you get creamy, flavorful potatoes for any major holiday with barely any effort at all. Place peeled, chopped potatoes in the crock of a slow cooker with butter, broth, salt, and garlic. Add the sour cream, milk, butter, salt and pepper. You can most definitely boost the flavor of the slow cooker mashed potatoes with whatever strikes your fancy! only we don't add milk, we use butter, mashed potatoes, and fried sweet onions, baked in a 9x13 dish, or 8x8 if using less potatoes. Where is the cheese, it isn’t listed; over and over. But not this recipe! Make sure your potatoes are completely covered by the broth. Add the butter, sour cream, salt, pepper, and garlic powder, and use an electric mixer to whip the potatoes and add-ins until combined and fluffy. Remove from the heat and cover to keep potatoes warm. If they are just slightly runny, you can heat the potatoes uncovered over medium-low heat on the stove, stirring frequently, to cook off some of the liquid. baking dish. The potatoes will sit there happily until I’m ready to scoop them into my serving dish. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you! If you mash before draining, your potatoes will end up soupy. Taste of Home is America's #1 cooking magazine. Delicious! Are you hosting Thanksgiving dinner this year? These instructions would seem to me to account fot the 3 cups of cheddar cheese listed in "Ingredients". Sprinkle on chopped chives, cover the potatoes, put the slow cooker to warm, and then serve. (Under cooked potatoes will become pasty.) Cook the mashed potatoes all the way through, including mashing. Perfect when you've run out of room in the â¦ Fold in â¦ Subscribers get first access to new content, exclusive recipes, giveaways, tons of freebies, behind-the-scenes updates, and a TOTALLY FREE EBOOK just for signing up! Simply boil, steam, or roasted cauliflower florets and garlic, butter, parmesan cheese, and cream cheese for the BEST most Creamiest and fluffiest mashed â¦ Deselect All. I always make it for Christmas dinner to serve with ham. FYI: If you print recipe all ingredients are there (cheese included). This recipe has no cheese listed in the ingredients. â¦ Save yourself some time on Thanksgiving and make fluffy, creamy mashed potatoes right in your slow cooker! Your best plan of action is to turn the gluey mashed potatoes into something else—potato soup is a great option. But if you still want to punch up the flavor, here are some ideas: These crockpot mashed potatoes are the easiest mashed potatoes on the planet, but sometimes life happens and something goes wrong, so let’s fix some mashed potato problems. Potatoes are ready when they are very tenderâthey should fall apart when you try â¦ The Instant Pot takes out the hassle of boiling and draining the potatoes. I agree that this recipe is good and I have been using similar for years, however, I add about 4 oz. You get all the flavor without any of the mess. Cut your potatoes into small chunks, which will cook more evenly. Place potatoes in a Dutch oven and cover with water. It’s not just easier, but I also think the resulting mashed potatoes are some of the creamiest, most flavorful potatoes you can make! 3 lbs. Is it possible that I have an updated/amended copy of this recipe?? Cut your potato chunks small. Add sour cream and mix together. Oh, this is so yummy! Bring to a boil and cook 12-17 minutes, until potatoes are fork tender. This recipe below calls for five pounds of potatoes, which will feed 10 people as a side dish (without any leftovers) for Thanksgiving dinner. My mashed potatoes are hot, creamy, and ready to go whenever I am. How to Make the Best Ever Slow Cooker Mashed Potatoes, How To Make Ginger Tea With Fresh Ginger (+ 2 Other Options), How to Dry Brine a Turkey (And Why You Should! I mix in just enough to add a touch of tang and some creamy texture. The mouthwatering flavor of authentic Idaho® potatoes, butter, sour cream, rich cheeses, onions, chives and bacon flavor come to life in minutes without added cost and hassle. To prevent this, make sure to: Gummy or gluey mashed potatoes come from the potatoes being overworked—which turns the starch in the potatoes into the gluey texture. You want mashed potatoes here, not potato soup. These other dishes can be prepped ahead, too! salt, and ¼ tsp. Made with bacon, sour cream, cheese and green onions, these really do feel like theyâre fully loaded mashed potatoes. No one wants cold mashed potatoes! Loaded mashed potatoes and a surprise seasoning make the difference. Wholefully is a registered trademark of Back to Her Roots, LLC This casserole is super easy and one of our all time favorite sides! Mash the potatoes by hand to prevent the mashed potatoes from going gummy or gluey. In fact, mashed potatoes are one of my very favorite Thanksgiving dishes to “hand off” to my Crock-Pot. I tested these mashed potatoes multiple times “fully loaded” with butter and whole milk, but I also did a test with vegetable broth, vegan margarine, cashew cream, and cashew sour cream with good results. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens. Iâm of Celtic backgroundâOF COURSE I grew up eating Shepherdâs Pie. Depending on the size and shape of your slow cooker, you might need to use more broth. All Recipes has a full video of ideas for how to repurpose gluey mashed potatoes. Stir in 2 cups cheese, bacon and onions. If you purchase a product after clicking an affiliate link, we receive a small percentage of the sale for referring you, at no extra cost to you. In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender. You’ll never go back to the regular way of doing mashed potatoes again! Drain and return to stockpot. —Dawn Reuter, Oxford, Wisconsin. Copyright © 2010–2021 Back to Her Roots, LLC. â¦ Chives are a good alternative as well. Mash, mash, mash! We can't get enough of these loaded mashed potatoes at our house. I will say that because of the cooking method (the potatoes are cooked in broth and butter), these mashed potatoes are inherently more flavorful than your standard boring mashed potatoes. Don’t forget to drain the cooking broth! The beauty of make-ahead mashed potatoes is just as their name says -- they can be made ahead! If you can’t track down German Butterball, I recommend going with either Russet potatoes, Yukon Gold potatoes, or a combination of the two. My copy of this recipe lists "3 cups Kerrygold shredded cheddar cheese blend, divided". It will make your mashed potatoes smoother! At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. There are two big rookie mistakes that people make when making mashed potatoes, and I really want you to avoid them: Salt will take your mashed potatoes from flavorless to flavorful. Sounds so good will definitely try it. and then to "Top with remaining cheese". If you’ve never done the whole massive turkey dinner thing, you might not realize it, but one of the most difficult things about getting that awesome yumminess on the table is timing. Add potatoes, sour cream, cheese (reserve a pinch for garnish), ½ tsp. This is where the Crock-Pot can rock your holiday. Add a little more (or less) milk depending on how thick you like your mashed potatoes. Perfect as an appetizer or as an incredible side dish, these mashed potato bites are the perfect combination of creamy mashed potatoes with a crunchy outside. Nothing on the website is offered is intended to be a substitute for professional medical, health, or nutritional advice, diagnosis, or treatment. Beat on medium-low speed until light and fluffy. Place peeled, chopped potatoes in the crock of a slow cooker with butter, broth, salt, and garlic. Then I can freeze individual portions to enjoy later. You'll love this easy side dish recipe to help complete all your favorite meals. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted. vibrant, glowing health Drain the potatoes and transfer to a large bowl. The free Living Wholefully Starter Guide is packed full of tips, tricks, recipes, and a 14-day meal plan to get you started on the road to vibrant health. LOL this is actually potato kugel, a very common jewish food. Cook on high for 4-6 hours or until the potatoes are very tender. Plus, no peeling of potatoes needed! Almost all versions of loaded mashed potatoes start with boiling the potatoes in a big pot on the stovetop. See full disclosures ». 5 pounds Yukon Gold or Russet potatoes (or a mixture), peeled and cut into even 1" pieces, 1 cup (2 sticks) unsalted butter, divided. Reduce heat; cover and simmer for 10-15 minutes or until tender. Mash until smooth. pepper. Add butter and mix with a wooden spoon or rubber spatula so the butter is evenly distributed. Make these mashed potatoes the day before. Will be making again. Either transfer into a food storage container, or cover the removable crock of your slow cooker (if it has one) and store in the fridge for up to 48 hours. Keep adding salt until they taste flavorful and delicious. If you purchase a product after clicking an affiliate link, I receive a small percentage of the sale for referring you, at no extra cost to you. Then, mash in additional salt to taste, as well as the remaining butter, sour cream, and whole milk, starting with 1/4 cup and adding more until the potatoes reach your desired consistency. Add additional broth if needed to cover the potatoes. A word of warning: these mashed potatoes are so delicious that you might want to bump up your estimates a bit more! Place the cubed potatoes in a large pot and cover with water. You can unsubscribe at any time. Drain and place the potatoes in a large mixing bowl. If youâre out of both, you could try â¦ Instructions Place your mashed potatoes, eggs, cheese, and one cup of flour into a mixing bowl. I also make sure I make enough so there are leftovers. Unfortunately, there isn’t much you can do to come back from gummy mashed potatoes. 1-1/2 cups shredded cheddar cheese (about 6 oz. The beauty of the slow cooker is that you don’t really have to make them ahead of time—the crockpot makes them while you work on other dishes. A larger size, 6- or 7-quart slow cooker will fit double this recipe—which can easily serve 20 people. ), How to Make Perfect Roasted Brussels Sprouts. They’re almost impossible to find in stores, but we grew them in our garden a few years back, and oh my gosh, they were amazing! Many outgoing links on Wholefully are affiliate links. Place potatoes in a Dutch oven and cover with water. No, but the slow cooker can take the always-important mashed potatoes off your to-do list while you work on everything else. Reduce heat; cover and simmer for 10-15 minutes or until tender. Fold in the remaining ingredients by hand. Please leet me know which cheese and how much, Tired of the same old side dish, I whipped up this new family favorite. What I don’t think looks good is the attitude of some of these writers reviewing this recipe. Loaded Shepherdâs Pie This is my take on the classic Shepherdâs Pie. All rights reserved. Taste and adjust with additional salt and/or butter if needed. Add in additional butter, sour cream, milk, and additional salt to taste. If so, the slow cooker is your best friend. Cook potatoes until a fork inserted in the potato can pierce the potato to the center (about 10 minutes) âyou do not want to overcook the potatoes. Will you be able to fit your 20-pound turkey into your slow cooker? At ingredients slide left and the rest of the ingredients are there. The type of potato you choose for your mashed potatoes DOES matter! It’s not exactly the same, but it’ll definitely do the trick! Step 2 Drain off and reserve the majority of the cooking broth (it doesn't have to be completely dry, but you want to get most of it). Stir in the butter and season with salt. Easiest Mashed Potato Recipes: Ultimate Slow Cooker Mashed Potatoes: No work needed at all for these mashed potatoes and theyâre great for serving at parties because they can stay warm in the slow cooker. Perfect Baked Potatoes are scooped out and mashed to create super creamy Mashed Potatoesâ¦ we then add in our favorite potato toppings including crispy bacon, cheddar cheese, sour cream and green onions. Drain potatoes and return pot to the hot burner (thatâs turned off). They should start to crumble when pierced with a fork. For example, I have two 6 quart slow cookers—in one (that is oval-shaped), I only need to use 4 cups of broth. This is the easiest mashed potato problem of them all to fix! Russet potatoes do tend to have a tougher peel than potatoes like Yukon Gold, so I’d recommend peeling Russets. Here’s the method: Don’t forget to drain the broth off before you mash! Read the comments and leave it alone. The drained-off chicken broth is great to use in soups, stews, and gravies. Often, I'll prepare this casserole ahead and refrigerate it. Drain and transfer to a large bowl. Tastes ok as written, but I omitted the green onions for caramelized onions and layered them on top of the potatoes and then sprinkled the cheese over the onions and baked covered for 30 minutes and then uncovered it and baked 5 more minutes until cheese was nice and bubbly and lightly browned. Top with remaining cheese. This happens most frequently when people use electric mixers, food processors, or blenders to do their mashing (stick with the hand masher, friends!). Use a potato masher or mixer to whip potatoes until smooth. Thanks for sharing. but its actually delicious just with the potatoes, onions, salt,and lots of butter.I neveruse pepper in my cooking because I hate pepper, I think it ruins the dish. Yummo Then it came to me if I used loaded mashed potatoes...Read More » Stir until WELL combined. I suspect that a lot of people can read other peoples reviews and comments so, why keep on repeating the same comments? There are three ways that I’ve tested for the actual mashing of mashed potatoes, and let’s run through them: Promise me you will mash your potatoes by hand! Because of the fats added to the potatoes in the form of cream cheese and sour cream, the mashed potatoes retain their fluffy texture when refrigerated overnight and reheated in the oven. Mash the potatoes by hand or with a ricer, using caution not to over work the potatoes. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. If you prefer the white, fluffy, cloud-like mashed potatoes, go with all Russet potatoes or a combination of Russet and Yukon Gold. Gradually add up to one more cup of flour until potatoes become thick enough to hold their shape on the griddle. Please use the above information as only a small part of what helps you decide what foods are nourishing for you. Stir occasionally throughout the cooking time to make sure the potatoes cook evenly. Any time I make these, people come back for seconds and thirds. Absolutely you can make mashed potatoes in the slow cooker! Trust me, don’t skip it! Wrap in foil and roast for 30 minutes. The mashed potatoes balls are filled with butter, sour cream, jalapeno, bacon and two types of cheese. These mashed potatoes are whipped with butter, cream cheese, and sour cream, then topped with bacon, cheddar cheese, green onions, for the most decadent loaded mashed potatoes! Drain and place in a large bowl. Then I bake it just before serving. Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, â¦ of cream cheese and it makes it GREAT. 1 cup Hellmann's® or Best Foods® Real Mayonnaise It really couldn’t be easier to make mashed potatoes in your slow cooker. Mash the potatoes to desired consistency. When cool enough to handle remove the flesh from the garlic heads and set aside.