I have found the most delicious and fail proof way to make mashed potatoes!
In the crockpot! Who knew?
And these are not only easy, but taste just like the garlic mashed potatoes from Outback Steakhouse.
These are perfect for the holidays! (Make sure you check out all of our easy recipes while you’re here!)
I had the chicken going in my 6 qt oval slow cooker and the potatoes going in my 4 ct crock.
- 3 lbs. redskin potatoes
- 2-4 cloves of garlic
- 2 T olive oil
- 2 T butter
- 1/2 c water
- 8 oz sour cream
- salt, to taste
- dried parsley flakes (option)
You’re going to peel the entire 3 pound bag of potatoes.
If you like, you can leave a little bit of skin on.
Quarter the potatoes and toss them in the crockpot.
Pour in the olive oil.
Add the butter, garlic and salt.
Pour in the water and pop a lid on it.
Cook for 4 hours on high or 8 hours on low.
This is what the potatoes will look like when they are done.
Do you like how my garlic did not move? I am a lazy cook… didn’t even stir it before I put the lid on it.
Grab your potato masher and start mashing.
I have found that using a hand-held masher opposed to an electric mixer keeps the potatoes from getting gluey. Have you ever had gluey potatoes? Not my favorite.
Mash until you reach the desired consistency.
Put in the sour cream.
You do not have to do an entire 8 ounces if you do not want to. But man, I love sour cream and I love it in my mashed potatoes.
Mix the sour cream in well.
Shake a little dried parsley over the potatoes to add some color.
Plate it up and you’ve got one tasty side dish that took very little effort on your part!
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