This is the creamiest, fluffiest mashed potatoes recipe you'll ever find. It's the perfect make ahead side dish for a busy holiday dinner. Use the Keep Warm setting and the potatoes will be ready when you are!
PREP TIME 20 minutesminutes
COOK TIME 4 hourshours
TOTAL TIME 4 hourshours20 minutesminutes
YIELD 10servings
Ingredients
5poundsrusset potatoespeeled and cut into 1-inch pieces
1cupchicken stock
4tablespoonsbuttersoftened and cut into pieces
1/2cupmilkscalded
1teaspooncream of tartar
Salt and pepper to taste
Instructions
Place the potatoes in the bowl of a Crockpot and pour in the chicken stock.
Cover and cook on HIGH for 3 - 4 hours. The potatoes should be easily pricked with a fork.
To scald the milk, add the milk to a microwave-safe measuring cup and heat on HIGH in the microwave for 2 - 3 minutes.
Start to mash the potatoes with a potato masher, add the softened butter that has been cut into small pieces and just 1/4 cup of the scaled milk.
Continue to mash the potatoes until the butter and milk have been incorporated. Add the cream of tartar to the potatoes and just a drizzle of additional milk as needed to reach your desired consistency and finish the mashing.
Taste and season with salt and pepper as desired. (Hint: Start with 1/2 tsp of salt and go from there.)
Recipe Notes
Russet potatoes are the best for mashing but Yukon gold can also be used if you enjoy a mild tangy flavor. Make Ahead Tips:The potatoes can be kept warm for 2 hours on the KEEP WARM setting of your Crockpot. Be sure to stir them occasionally so they don't stick and brown to the sides of the slowcooker.