HOW DO YOU MAKE MASHED POTATOES IN A CROCK POT RECIPES

Steps:

• Peel and chop the potatoes. Lightly grease the slow cooker insert with butter or cooking spray. Peel the potatoes and chop into small pieces, about 1 inch to a side. The smaller the potatoes, the faster they will cook, obviously. Transfer the potatoes to the slow cooker.
• Add the seasonings. Smash the garlic cloves, if using, and drop on top of the potatoes. Stir in the salt and a generous quantity of black pepper.
• Pour in 1 1/2 cups milk. Pour in 1 1/2 cups milk and stir the potatoes once.
• Cook until tender. Cover the slow cooker and cook 4 to 5 hours on HIGH or until the potatoes are very tender and soft. Turn the heat to WARM.
• Melt the butter. When the potatoes are done, melt the butter in a saucepan over low heat.
• Warm the dairy. Stir 2 cups milk, or a mixture of milk and cream, into the melted butter and warm gently over low heat.
• Mash the potatoes. If you used garlic but don't want the potatoes super garlicky, remove the garlic cloves and discard. Use a spoon to scoop out and discard any browned bits on the sides of the pot. Use a potato masher or ricer to mash the potatoes right in the pot.
• Slowly stir in the dairy. When the potatoes are as smooth as you like, slowly stir in the warmed dairy and butter. The potatoes will look soupy at first but the potatoes will quickly soak up the liquid. Add an additional 1/2 cup of milk or cream if you want them to be even creamier.
• Taste and season. Taste and season with more salt or pepper as needed.
• Keep warm. To keep the potatoes warm, leave in the covered slow cooker on the WARM setting for up to 4 hours.

Steps:

• Butter and cream cheese should be allowed to soften at room temperature for ease of use. Leaving them on the counter while you peel the potatoes should be sufficient.
• Peel potatoes, rinse, and cut into large chunks. Place in a large stockpot and fill with enough water to cover the potatoes and boil till tender.
• While potatoes boil, blend 1 1/3 cup butter with the cream cheese. (This is best done in a stand mixer.) Add sour cream and mix well. Set aside.
• Chop green onions, and refrigerate in a ziplock bag till serving time.
• Drain cooked potatoes and mash or whip to your liking (I like them super smooth, but some people prefer them lumpy.).
• Add the dairy blend to the potatoes and mix well. You can either do this in your stock pot, or divide it up into more manageable portions.
• Once it's all mixed, load it into your crockpot and whack it into the fridge.
• On serving day, dot the top of the potatoes with the remaining butter. Put the crockpot on low setting for 2-3 hours or until heated thru, then turn down to 'keep warm' setting (if your crockpot has one) till dinner time.
• Can be served directly from the crockpot for buffet, or divvied up into serving dishes for family style dining.