This time last year I did not want to think about food, look at food, let alone cook that food. I was in my first trimester and all I wanted to do was sleep.
So about 3 days before Thanksgiving I went to visit my mom at her store. Amongst other things, she told me that I had to make my mashed potatoes for Turkey Day. I said, “Woman, look, I am gonna fall asleep standing above that stove… this year you will have to find someone else that likes to make mashed potatoes”.
An older lady in the dressing room overheard our conversation, and when she came out she told me to go home, place my potatoes in the slow cooker and forget about ‘em.
Best. Advice. Ever. One, I did forget about ‘em, and if it wasn’t for the beeping reminder on the slow cooker, I would have left them in there and burned down the place. Two, the Slow Cooker Country Style Garlic Mashed Potatoes freed up my stove for other things that we needed to make that day.
I obviously took her advice and made my famous mashed potatoes in the slow cooker. They were divine. I remember only having a few bites before the baby in mah belly decided to let me know that we couldn’t eat just yet, but those few bites left a lasting impression.
Another thing I have done with these potatoes – on a few occasions, I made them the day before. After removing the mashed potatoes from the slow cooker, I placed them in a baking pan, covered it with foil, and put them in the fridge. About an hour before serving time I took them out of the fridge and let them sit on the counter for 20 minutes. I then placed some butter on top at a few spots, covered the pan with foil, put them in the oven at 350, and 30 minutes later my mashed potatoes were ready to be devoured.
So, you can go make them now or wait until tomorrow morning. Your choice.
Have a very Happy Thanksgiving!!!
- 5 lbs. red potatoes, washed and quartered
- 4 tablespoons butter
- 3 cloves garlic, smashed
- ½ tablespoon salt
- ⅛ teaspoon black pepper
- 1 cup water
- 1½ cups sour cream
- salt and pepper to taste
- Place the potatoes, butter, garlic, salt, pepper, and water in the slow cooker.
- Cover with lid and cook on high for 4 hours, or cook on low for 6 to 7 hours.
- When finished cooking, remove the lid and add in the sour cream.
- Mash the potatoes with a potato masher to desired consistency.
- Taste for salt and pepper.
After removing the mashed potatoes from the slow cooker, place them in a baking pan, cool, then cover with foil, and put the pan in the fridge. About an hour before serving time, take the pan out of the fridge and let sit on counter for 20 minutes. Put some butter on top of the mashed potatoes at a few spots, cover the pan with foil, put in the oven at 350 degrees for 30 minutes. Serve.