Slow-Cooker Mashed Potatoes
Using a slow cooker to make your mashed potatoes is a smart tactic on Thanksgiving Day, when you will probably be juggling several dishes on the stove top. Even better, using the “keep warm” function of the slow cooker will keep your potatoes warm and fluffy until the end of dinner.
Ingredients:
- 5 lb. (2.5 kg) Yukon Gold potatoes, peeled and cut into 1-inch (2.5-cm) chunks
- 6 large garlic cloves, smashed
- 1 Tbs. chopped fresh thyme or 1 tsp. dried thyme, plus fresh thyme leaves for garnish (optional)
- 1 to 2 cups (8 to 16 fl. oz./250 to 500 ml) whole milk, warmed
- 1 cup (2 sticks) (8 oz./250 g) unsalted butter, melted
- 1/2 cup (4 oz./125 g) crème fraîche
- 1 Tbs. kosher salt
- 1 tsp. freshly ground pepper
- Kosher salt and freshly ground pepper
- Flaky sea salt
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Directions:
In a slow cooker, combine the potatoes, 1 cup (8 fl. oz./250 ml) water, the garlic and thyme.
Cover and cook until the potatoes are tender when pierced with a knife, 3 to 4 hours on the high setting or 6 to 7 hours on the low setting, stirring the potatoes gently every hour.
Using a potato masher, mash the potatoes until smooth. Add 1 cup (8 fl. oz./250 ml) of the milk, the butter, crème fraîche, kosher salt and pepper and stir to combine. Stir in more milk, 1/3 cup at a time, as needed to reach the desired consistency.
Sprinkle lightly with flaky salt and garnish with thyme leaves. Serve immediately or keep warm in the slow cooker until serving. Serves 8 to 10.
Williams Sonoma Test Kitchen
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