Slow Cooker Mashed Potatoes

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Slow Cooker Mashed Idaho Potatoes
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Slow Cooker Mashed Potatoes

Slow cookers are a great way to make mashed potatoes, especially when you’re preparing a big feast like Thanksgiving.

 

This Heart-Check Certified recipe is brought to you by the Idaho Potato Commission.

Ingredients

Servings  8   Serving Size   1/4 cup

  • 3.00 lb potatoes, boiled, in skin, peeled, 2 1/2
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup skim milk
  • 1/2 cup soft vegetable oil spread

Directions

Tip: Click on step to mark as complete.

  1. dd potatoes to a 3 1/2-4-quart slow cooker and pour enough water to cover potatoes; stir; cover and cook on high setting 3 hours or until potatoes are tender. 
  2. Reduce heat to low, add soft vegetable oil spread, salt and pepper. Using a potato masher or a handheld electric mixer, beat on medium speed until potatoes are thoroughly mashed (while potatoes are in the slow cooker). Slowly add the milk and beat until creamy, do not overbeat or they will be stiff and have a "gummy" texture.

Nutrition Facts

Slow Cooker Mashed Potatoes

CaloriesCalories

191 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

3g Per Serving

Nutrition Facts

Calories 191
Total Fat 6.2 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 2.3 g
Cholesterol <1 mg
Sodium 224 mg
Total Carbohydrate 31 g
Dietary Fiber 3 g
Sugars 3 g
Protein 4 g

Dietary Exchanges
2 starch, 1 fat

 

Slow cookers are a great way to make mashed potatoes, especially when you’re preparing a big feast like Thanksgiving.

 

This Heart-Check Certified recipe is brought to you by the Idaho Potato Commission.

Nutrition Facts

Slow Cooker Mashed Potatoes

CaloriesCalories

191 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

3g Per Serving
×
Calories 191
Total Fat 6.2 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 2.3 g
Cholesterol <1 mg
Sodium 224 mg
Total Carbohydrate 31 g
Dietary Fiber 3 g
Sugars 3 g
Protein 4 g

Dietary Exchanges
2 starch, 1 fat

Ingredients

Servings  8   Serving Size   1/4 cup

  • 3.00 lb potatoes, boiled, in skin, peeled, 2 1/2
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup skim milk
  • 1/2 cup soft vegetable oil spread

Directions

Tip: Click on step to mark as complete.

  1. dd potatoes to a 3 1/2-4-quart slow cooker and pour enough water to cover potatoes; stir; cover and cook on high setting 3 hours or until potatoes are tender. 
  2. Reduce heat to low, add soft vegetable oil spread, salt and pepper. Using a potato masher or a handheld electric mixer, beat on medium speed until potatoes are thoroughly mashed (while potatoes are in the slow cooker). Slowly add the milk and beat until creamy, do not overbeat or they will be stiff and have a "gummy" texture.