260 minutes
Indulge in the comfort of creamy, buttery mashed potatoes, perfectly seasoned and infused with the delicate flavor of fresh chives. This slow-cooker version ensures each bite is as easy to prepare as it is delightful to the palate, making it an ideal companion for any meal where a touch of home-cooked warmth is desired.
Russet Potatoes, peeled and sliced 1/4 inch thick
0 lb
Boiling Water
cups
to taste
Unsalted Butter, melted, divided
tablespoons
cups
Chives, minced
tablespoons
1. Preparing the Potatoes
In your slow cooker, combine the sliced potatoes and boiling water, adding 2 teaspoons of salt for seasoning. Take 3 tablespoons of the melted butter and brush it over the top layer of potatoes. Cover the potatoes with a 16 by 12-inch sheet of parchment paper, folding the edges down as necessary to fit inside the cooker. Secure the slow cooker's lid and set to cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the potatoes are tender.
2. Mashing and Seasoning
Once the potatoes are tender, remove and discard the parchment paper. Use a potato masher to mash the potatoes until smooth. Incorporate the sour cream and fresh chives into the mashed potatoes. Drizzle in the remaining 9 tablespoons of melted butter and stir until the mixture is fully combined. Season the mashed potatoes with additional salt and pepper to taste, ensuring that they are perfectly flavored.
For creamy mashed potatoes, use starchy potatoes like Russets or Yukon Golds.
Opt for full-fat options like heavy cream or whole milk for the richest flavor.
Use a potato masher or ricer for the best texture and to prevent gluey mashed potatoes.
Season the cooking water with salt, then taste and adjust the seasoning again after adding dairy.
Ensure that your potatoes are cut into even chunks for even cooking.
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