Ingredients

The following ingredients have 5 Servings
  • 5 pounds (2.27kg) gold potatoes (or a mix of gold and russet; peeled and cut into large (1-inch) cubes)
  • 2 teaspoons fine sea salt
  • 2 bay leaves
  • 1 container (32 oz.) chicken broth
  • 8 tablespoons unsalted butter (cut into small cubes)
  • 8 tablespoons unsalted butter
  • 3/4 cup heavy whipping cream
  • 1/2 cup sour cream ((lite or full-fat works))
  • Additional fine sea salt and freshly cracked pepper

Instruction

  • POTATOES: Generously coat a 6-quart slow cooker with nonstick spray. Peel the potatoes and cut into 1-inch (golf-ball sized) cubes. Add to a colander and thoroughly rinse in very cold water until the water comes out clear. Once washed, shake the colander to dry and then transfer the potatoes to the prepared slow cooker.
  • SLOW COOKER: Cube 1 stick (8 tablespoons) of butter into small pieces. Place butter cubes on top of the potatoes in the slow cooker. Sprinkle 2 teaspoons of fine sea salt over everything and add the bay leaves. Pour chicken broth over. No need to stir anything; just cover the slow cooker and begin cooking.
  • COOK: Cook on high for 3-1/2 to 4-1/2 hours or until potatoes are easily pierced with a fork (they are perfect around 4 hours in my slow cooker). Remove the lid from the slow cooker carefully, allowing steam to escape. Remove the slow cooker insert and pour everything into a colander, draining the potatoes; discard the bay leaves. Gently shake the potatoes and allow them to stand and dry out thoroughly in the colander for about 5-7 minutes; we want to get rid of all extra moisture; don't rush this drying process.
  • RICER: Quickly dry out the slow cooker if there is any remaining liquid. While potatoes are still hot, transfer them from the colander into a ricer (See Note 1) and then back into the slow cooker.
  • CREAM MIXTURE: Meanwhile, melt 8 tablespoons butter over medium-low heat in a small pot. Once butter is melted, add the heavy cream and sour cream and stir. Once the mixture is combined and smooth, remove from the heat and pour over the riced potatoes. Gently stir until smooth. Season to taste with salt and pepper (we add another 3/4 teaspoon of each here, but add to preference. It will vary, depending on how salty the broth used; you'll use less if using table salt instead of fine sea salt). Serve mashed potatoes hot, straight out of the slow cooker. If not serving right away, cover and keep potatoes on the warm setting until serving.
  • MAKE AHEAD: While these mashed potatoes reheat okay, they are best straight out of the slow cooker. Prep ahead by peeling and cutting the mashed potatoes, covering in cold water and storing in the fridge for up to 12 hours. Drain thoroughly before proceeding with the recipe.