Mashed Potatoes (Slow Cooker)

  • 4 lbs. Red Potatoes
  • 1 Tbsp. Salt
  • 4 Tbsp. Earth Balance
  • 3 Tbsp. Sour Cream
  • 1/3 C. Heavy Cream or Milk
  • Ground Pepper and garlic to taste


  1. Wash potatoes (and peel if desired). Cut into 2 inch pieces, I quartered the small ones and chopped the others into 6ths.
  2. Spray the inside of your slow cooker and dump in potatoes. Cook on high for 3-3.5 hours. (If you half the recipe it will only take 2-3 hours.)
  3. Once potatoes are soft dump into a standing mixer or large mixing bowl if you’re using a hand mixer and add salt, Earth Balance, sour cream, heavy cream, pepper and garlic. Whip until you reach your desired consistency. You can also add parmesan cheese!
  4. Notes:  Russet Potatoes don’t do all that well in a slow cooker, so stick with red for this recipe!

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