I basically grew up on mashed potatoes. I loooooove mashed potatoes.
Although in our home, our version of mashed potatoes were what we called “whipped” potatoes – potatoes whipped in my mom’s mixer to light and airy, fluffy perfection so each creamy spoonful melted in your mouth. In fact, I never knew people actually “mashed” their potatoes until I was in my twenties. And frankly, I never thought they were as good my mom’s “whipped” version.
When I first saw the idea of slow cooker mashed potato recipes last year flooding pinterest, I was intrigued but skeptical. It just was too easy – no boiling, no peeling and wouldn’t the mixer scrape the slow cooker? So, I finally decided to answer my own skepticism with the most palate pleasing potatoes yet. These potatoes are so good, I was craving them up until they were gone – and after, which was probably like 3 sittings because I just couldn’t stop eating them! sooooooooooo creamy….
Not only are these Slow Cooker Mashed Potatoes potatoes crazy delicious, they are life changing! As in they seriously changed my whole outlook, process, and frequency of making mashed potatoes. Although I loved mashed potatoes as a kid, I hardly ever made them as an adult because I hated the tediousness of peeling the potatoes. Peel no more.
To make these potatoes, you simply add all your potatoes – skin on – to your slow cooker along with some water, butter, garlic, spices and your secret ingredient – pesto! The pesto infuses the potatoes with flavor without overwhelming them so once you mix them with some sour cream and milk, you not only have potatoes with the creamiest, most addicting texture but the flavor to go with it!
Slow Cooker Mashed Potatoes. To good to be true just came true. Promise.
Carlsbad Cravings Original inspired by Creme de la Crumb
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