Never Fail Perfect Mashed Potatoes
The easiest mashed potatoes you will ever make! No peeling, chopping, draining or drying out following this simple one-pot process.
Ingredients
- 4 Large Russet Potatoes
- 2 tbsp butter
- 1/2 cup sour cream
- 1/4-1/2 cup milk
- 1/2 tsp salt
Instructions
- Scrub potatoes and dry with paper towels.
- Rub outside of potatoes with coconut oil. (leave skin on potatoes)
- Place potatoes inside of slow-cooker and set on high setting.
- Cook for 3-4 hours until potatoes are soft when a knife is inserted.
- If you prefer your potatoes without skin this is the time to peel them. Use tongs to hold onto hot potatoes, the skin will pull off easily. (I leave the skin on.)
- Using a potato masher, mash the potatoes inside of the slow-cooker.
- Add butter and incorporate into the hot potatoes using the masher.
- Stir in sour cream and salt.
- Add milk to achieve desired consistency. Usually about 1/2 cup is perfect but it will vary depending on the size of potatoes you use. Stir well.
- Lower a hand mixer into the slow cooker to mix thoroughly.
- Keep potatoes warm on low setting until ready to serve.