Slow Cooker Mashed Potatoes

Slow Cooker Mashed Idaho Potatoes
×

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.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.