If you are hosting a big event, don’t hesitate to make up two of these pans full of deliciousness. I can tell you right now, once word spreads how good these are, they are going to be gone before you know it. I don’t like running out of potatoes, as that’s the most filling part of the meal usually. Leftover mashed potatoes are great too, so you don’t have to worry about making too many. There’s a lot of things you can do with those extras so they surely won’t be going to waste!
Check out what they are saying about this recipe over at NeighborFood:
“These have to be the creamiest mashed potatoes I’ve ever laid eyes on. Yup, my family is all for traditional flavor combinations. Love these!”
We could have these at just about every meal I think!
5 pounds russet Idaho potatoes, scrubbed and peeled
3 cups milk, divided
1 1/2 teaspoons Morton salt, plus more to taste
Fresh ground black pepper
1/2 cup Land O’ Lakes butter
1 1/2 cups Daisy sour cream
1/4 cup chopped chives, plus more for serving.
Additional melted butter, for serving
Spray the slow cooker insert with non stick cooking spray. Chop the potatoes into 1 inch pieces and add them to the crock pot. Sprinkle the salt evenly over the potatoes and add a good amount of pepper. Pour 1½ cups milk over everything. Cook on high for 4-5 hours or until potatoes mash easily with a fork. Mash the potatoes with a potato masher until you get the smoothness you desire.
Add the butter, sour cream, and additional 1 cup milk to the crock pot and use a potato masher to work the liquid into the potatoes. It will be soupy at first, but the potatoes will soak up the liquid as you mash them in. Add the last ½ cup if needed. Taste for seasonings and add more salt and pepper if needed. Stir in the chives. To serve, melt more butter over top and sprinkle with chives.
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Quick Tip: You can also make these on the stove top if you don’t have time to wait for the crock pot.
Thanks again to NeighborFood for this great mashed potatoes recipe.