I may or may not have made these potatoes twice in the last four days. I’m just saying maybe. I could tell you it was because I was perfecting them, but then I would be lying to you. I made them for purely selfish reasons. I love them and wanted more and more.
I don’t know if it’s my Irish blood or what, but I have always loved potatoes, and mashed potatoes in particular. When I was a kid I would say that I wanted to be buried with mashed potatoes (kids say weird things). And not with a bowl… but literally laying and surrounded by mashed potatoes. Not too sure if that’s sweet/cute or morbid, but I loved my potatoes that much. If you asked me today I’d probably opt for chocolate, but potatoes are still a solid choice.
The funny thing about me and mashed potatoes is that I’ve always been a purist. Yukon gold potatoes, milk, salt and butter. The end. No whipping cream, nothing fancy pants. Just straight up potato action. And then these potatoes walked or rather cooked into my life – and everything changed. It’s like running into a wall of enlightenment.
These mashed potatoes will change how you make mashed potatoes forever and ever. Amen.
I’m in love because:
They are flavorful.
They are super creamy.
They are kind of pretty.
They are insanely easy.
They are potatoes.
There is NO PEELING involved.
The slow cooker does all the work.
They taste AMAZING!
I should just stop writing and let you look at all this potatoey goodness… because honestly who needs words when these potatoes say everything that needs to be said.
Alright I couldn’t stay quiet for any longer. What!?!? I’m an only child, patience is NOT my virtue. I can barely wait on the microwave to reheat food. What do you expect from me?
Really though who knew you could get perfect mashed potatoes from a slow cooker? This is insane. You just throw cubed unpeeled potatoes in the slow cooker. Followed by some chicken broth and milk. And top with butter and gaaaarlic. Then the slower cooker works it’s magic and you end up with wonderfully tender spuds that already smell amazing. Now it’s time to give them a mash. RIGHT IN THE SLOW COOKER! No draining involved. What?!? Yep you heard me – mash away.
After you are good and mashed your potatoes might seem a bit dry, so it’s time for the secret ingredient. The little secret to making mashed potatoes ultra lush and creamy is… mascarpone! Yep. Mascarpone gives it the perfect creamy butteryness without using a half-ton block of butter and/or any heavy cream. They are so dreamy that they encourage a face dive. Which I fully support.
The ONLY thing that could make these mega creamy garlicky mashed potatoes better… is some herb love. Chives, parsley and a smidge of thyme make these potatoes worthy of any mashed potato purists love. They are fresh, bright and flavorful. And are what makes these potatoes so pretty. Mashed potatoes can be pretty right? Now these go in at the end with your mascarpone. If you get too excited and put your herbs in before cooking they shrivel into dark little pieces and make your mashed potatoes green. Yep, best to wait.
Well well well… you are on your way to mashed potato heaven.
A couple other quick notes: You may find yourself adding more salt to these potatoes without even flinching, and I won’t be surprised. There’ s just a small amount included so you can get salt happy or you can keep the salt level low. I always get nervous when I see salt in a recipe because I worry I’m going to have a salt attack since saltiness varies so much person to person. But not to worry that’s the great thing with mashed potatoes, you can easily grab a spoonful, taste, and adjust the seasoning without any issues. So you can add more herbs to strengthen their flavor, or more mascarpone to make it even creamier. It’s between you and your potatoes.
Now can we just take a moment to imagine these on your holiday table? Or how about the fact that they are cooking out of the way in a slow cooker that you don’t have to think about. Or that you can keep them warm without an issue, when that turkey or ham decides it wants to take longer than it should. These were MADE for the holidays. I’m telling you your mashed potato world has just become a very different place.
- 3 pounds red skin potatoes, cleaned & chopped into 1-2 inch pieces
- 1/2 cup chicken broth
- 1/2 cup milk
- 3 tablespoons butter
- 2-4 garlic cloves, pressed (I used 3)
- 4 tablespoons mascarpone
- 3-4 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 thyme sprig, stem removed (optional)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon fresh cracked pepper, plus more to taste
- In a slow cooker, place potatoes, chicken broth, milk, butter and garlic, in that order. Cover and cook 4-5 hours on high, or 7-8 hours on low. When potatoes are nice and tender, mash or blend (with a hand mixer) potatoes directly in slow cooker.
- Add remaining ingredients and stir to incorporate. Taste and add additional seasoning, milk, butter or mascarpone as desired and stir or mash/blend until desired consistency is achieved.
- Serve immediately.