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Rustic Mashed Potatoes
8 baking potatoes, cut into 1/2-inch cubes
1/4 cup water
2 tablespoons butter, cut into small pieces
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
3/4 to 1 cup milk
Put the potato cubs, water, butter, salt, and pepper in the slow cooker and mix well. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the potatoes are tender.
Add the milk to the slow cooker and mash the potatoe mixture with a potato masher or electric mixer until it is smooth.
Makes 8 servings.
I did one half of what the recipe called for and no other substitutions.
Because I only did one half of the recipe, I used my 1 1/2 quart slow cooker. Eight baking potatoes would 'probably' fill a 4 quart slow cooker.
Mashed potatoes with a twist. Except that they were brown. They tasted like mashed potatoes, and they looked like mashed potatoes, but they were brown.
I've commented on the brown color of the potatoes in other recipes before, and I certainly would have second thoughts in serving this recipe to company.
There's nothing wrong with this recipe, except that the potatoes are not white. They're brown.
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