Slow Cooker Browned Butter Mashed Potatoes
Serves 1015 mins prep180 mins cook
Creamy and decadent from the herbed browned butter, these EASY mashed potatoes are a family favorite side dish! Made in the slow cooker to free up stove and oven space. No one will be able to resist these comforting buttery mashed potatoes at Thanksgiving, Christmas, or your next family gathering!
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What you need
Instructions
-1 Peel and cube the potatoes, place them in a 6 to 8-quart slow cooker, add 1/2 cup of the half-and-half or milk, broth, 1 teaspoon of the minced garlic, salt, pepper, stir to combine and coat, cover the slow cooker, and cook for 3 to 4 hours on HIGH. The potatoes are done when they’re fork-tender and very soft. If they’re at all hard, they’re not done. I don't recommend using the LOW setting unless you have at least 6 to 8 hours. -1 In the final moments of cooking, brown the butter in a high-sided skillet over medium heat. -1 To brown butter, add the butter to a high-sided (it will splatter, so use high sides) medium to large pot, and heat over medium heat to melt, stirring nearly continuously or swirling the pan. The butter will melt, foam, turn clear, golden, turn brown, and then will smell nutty. As soon at the butter begins to turn brown and there are a few brown specks (but not black), take the pan off the heat, pour butter into a large bowl, and continue to stir for about 1 minute, to ensure carryover heat doesn’t continue to cook and subsequently burn the already browned butter. -1 Add the thyme and rosemary; set aside. Tip - Read blog post section about fresh vs. dried herbs, and optionally straining the herbs from the butter. While the butter rests with the herbs infusing in it, mash the potatoes. -1 Use a potato masher to mash the cooked potatoes. You can do this right in the basin/black canister of the slow cooker. -1 Add half the browned butter (reserve the other half), the remaining 1 cup milk, all of the sour cream, and mix into the potatoes until smooth and blended.** (See Notes on Mashing) -1 Transfer to a serving bowl or serve right out of the black slow cooker canister, evenly drizzle the remaining half of the browned butter, evenly sprinkle with parsley, and serve. -1 Potatoes will keep airtight in the fridge for up to 1 week or in the freezer for up to 4 months. Tip - Read the How To Store and Reheat Leftover Crock-Pot Mashed Potatoes section of the blog post for more specific info.View original recipe