This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.
It’s not often that I make mashed potatoes for a crowd (cooking for two is really my thing), but when family gets together, I’ve got a big table to set. What a wonderful thing to have so many people to cook for and share a meal with!
Mashed potatoes always make an appearance on my table, but I’ve been looking for ways over the years to streamline the process—I would love it if I didn’t have to drain a giant pot of potatoes with boiling water in front of my guests. With the way I talk in the kitchen while I’m cooking, I would surely burn myself.
Recently, I discovered how to make mashed potatoes in a crock-pot, and it is such a simple process! No boiling the potatoes, no draining, and much less to clean. In fact, once you make mashed potatoes in the crock pot, I don’t think you’ll be going back to the old way.
For this recipe, I used 4 pounds of red-skinned potatoes (also called “new” potatoes). I bought the smallest ones I could find, and any larger ones were cut in half to match the size of the smaller ones.
I add the butter in two different increments to this recipe (Kerrygold salted butter is perfect for mashed potatoes), and I really think the slow cook in butter makes these so tender! When the potatoes are fork tender, I add even more butter, and milk that I warmed in the microwave.
If your family doesn’t like mashed potatoes with skins, swap in peeled russet potatoes instead.
I top my mashed potatoes with snipped chives, but thyme and rosemary are also good here.