Slow Cooker Smashed Potatoes
- Servings: 8
- Course: Side Dish
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 Reynolds® Slow Cooker Liner
- 3 pounds medium potatoes, peeled and cut in large cubes
- 2 to 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup water
- 1/2 cup milk
- 1/2 cup butter or margarine, melted
OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
PLACE potatoes in lined-slow cooker; sprinkle with garlic, salt and pepper. Pour water over potatoes. Place lid on slow cooker.
COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until potatoes are tender.
CAREFULLY remove lid to allow steam to escape. Gently mash potatoes into smaller pieces using a potato masher or back of a wooden or plastic spoon. Add milk and butter; stir gently. Serve warm potatoes directly from lined-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
REYNOLDS KITCHENS TIP: Reynolds® Slow Cooker Liners are great for reheating left over Smashed Potatoes. Place potatoes in a lined-slow cooker. Heat on HIGH for 1 to 2 hours until potatoes are hot.
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