SLOW COOKER SWEET POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours.
- Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve.
SLOW-COOKER MASHED POTATOES
The slow cooker takes an already-simple classic recipe and makes it even easier. Simply toss cut russet potatoes, butter and a touch of salt and pepper into a slow cooker, turn it on low and walk away for a few hours. When you return, the potatoes will be perfectly tender and ready to be mashed. Best of all, the slow cooker traps all the potato flavor, making these spuds extra potatoey.
Provided by Food Network Kitchen
Categories side-dish
Time 4h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
- Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.
QUICK RANCH POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel and cut the potatoes into 2-inch chunks. Put them into an Instant Pot® along with 3/4 cup water and 1 teaspoon salt.
- Lock the lid and set the lever to seal. Press "manual" and set for 10 minutes. When done, manually release the steam.
- Remove the lid, leaving the pot in "keep warm" mode. Start mashing the potatoes. Add the butter, cream cheese, milk and ranch powder. Mash again until the potatoes are smooth. Taste and adjust the seasoning with salt, pepper or more ranch. Thin with more milk if needed. Serve hot garnished with chopped chives. The potatoes will keep warm in the pot for up to 30 minutes.
SLOW COOKER MASHED POTATOES (THE PIONEER WOMAN)
I wanted to make mashed potatoes, but I didn't want to be home to do it. So, slow cooker to the rescue. These were quite good, and other than peeling and cutting into chunks most of the work did itself in the slow cooker. I did take it out and put it in the mixer to get the chunks out because I didn't think the potato masher did enough. However, I could have used an emulsion blender too. Really delicious, and it was nice to come to already made mashed potatoes. I'm glad I doubled the recipe because these disappeared. Recipe posted as written.
Provided by AmyZoe
Categories Mashed Potatoes
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes, chicken broth, butter, and salt in a slow cooker.
- Stir together, then cover and cook on high 3 to 4 hours, until potatoes are tender and fluffy looking.
- Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you'd like.
- Season to taste, then serve and enjoy.
Nutrition Facts : Calories 286.2, Fat 11.9, SaturatedFat 7.2, Cholesterol 30.3, Sodium 735.8, Carbohydrate 40.4, Fiber 5, Sugar 2.6, Protein 5.9
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
- Preheat the oven to 350 degrees F.
- Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
- Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
- Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.
SLOW COOKER CREAMY MASHED POTATOES RECIPE
These Slow Cooker Creamy Mashed Potatoes are so simple to make and have the best flavor. If you need a Thanksgiving side dish, this is one we highly recommend.
Provided by Camille Beckstrand
Categories Side Dish
Time 3h10m
Number Of Ingredients 8
Steps:
- In a large pot of lightly salted boiling water, cook the potatoes, garlic and bouillon until potatoes are tender but firm (about 15 minutes). Drain, reserving water for later.
- In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
- Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours.
- Just before serving, stir in butter and season with salt and pepper to taste. Sprinkle with parsley flakes if desired.
Nutrition Facts : Calories 267 kcal, Carbohydrate 31 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 145 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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