- 5 pounds Yukon Gold potatoes (about 10 medium), chopped
- 1 cup butter, cubed
- 1 cup water
- 3 teaspoons salt
- 3/4 teaspoon pepper
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 to 1-1/2 cups 2% milk
- In a 6-qt. slow cooker, combine the first five ingredients. Cook, covered, on high 4-5 hours or until potatoes are tender (do not drain liquid).
- Mash potatoes, gradually adding mayonnaise, cheese and enough milk to achieve desired consistency. Yield: 14 servings (3/4 cup each).
Reviews forSlow-Cooked Golden Mashed Potatoes
"When your husband asks wistfully if there are any leftovers of a recipe, you know you have a keeper! And there weren't! Made it yesterday for Christmas dinner and my family scarfed it down! I like to use some kind of chicken stock when cooking potatoes, so I added 1 teaspoon of Better than Bouillon chicken Base, which I think gave it a deeper taste but made the final color darker. Next time I think I will try boxed chicken stock so as not to change the color so much. Knowing that the chicken base already had salt in it, I cut the amount in the recipe in half. My slow cooker tends to cook high, so I turned it down to Low for the last hour or so, but it was a little runny, so I recommend doing as the recipe says, and keep it on High the whole time. I like to use slow cookers for at least one part of a big meal since they save me time, and I can play with my grandchildren and talk to my family instead of rushing at the last minute in the kitchen! I definitely recommend this recipe and will be making it often! (Also I confess that I really like mayonnaise, which is why I chose this slow cooker mashed potatoes recipe over others. It is an unusual and excellent secret ingredient!)"