The Burroughs I didn’t set out to write a Thanksgiving series, but the last few posts are turning out more seasonal than I expected. It’s because I blog what we actually eat, and right now, I’m really enjoying cooking and eating for the season. Spaghetti squash! Turkey! Potatoes! Takeout Chinese!
Okay, so I’m not cooking that much yet. We’re still fumbling for our rhythms again after moving–really, to set new ones. The kitchen is mostly put together, and everything is IN the house, but EVERYTHING is IN THE HOUSE (I really have to institute a box-a-day project or I’ll go crazy before January). TBH, having a food blog is helping me because meal plan or no, I have to cook at least one item per week!
Self-contained slow cooker dishes = perfect for someone who can’t find the mixing bowls. These potatoes are the ones that I made for last year’s annual Thanksgiving Feast at my office. My boss all but demanded that they make a reappearance, and how was I supposed to say no to that? Besides, they are really good potatoes.
I went back through my personal Pinterest to find the recipe and was unsurprised to discover that it was from Pinch of Yum (Lindsay, who runs that site, is one of my blogging role models: she has a simple yet delicious taste in recipes and a distinctive, personal writing style), although a quick google shows about a million variations from other people as well. But I digress: POTATOES.
Not just any potatoes. Potatoes that are: Really easy. Garlicky. Bacon-y. Chive-y. Can be vegetarian. Absolutely not vegan, though. Flexible. About to disappear from your Thanksgiving/Fall/dinner table like nobody’s business.
This year I only made one batch because we had a smaller group. Last year I didn’t actually get any of these, because they were GONE from the buffet setup by the time I got there. I’m considering a second slow cooker for next year–and the great thing is that it’ll only take a couple extra minutes! Win, win, win.
Notes
- I made a vegetarian version simply by using veggie broth and putting the bacon on the side (okay, I used bacon bits this time. I needed it to be more portable).
- This version is more liquid than most mashed potatoes I’ve had; if that’s not your thing, try reducing the total liquid to 3 cups. It does thicken as it stands, though, so leftovers will be normal mashed potato consistency.
- I love garlic. If you LOVE garlic, add another clove or two; if your guests not so much, reduce the amount. Other potential additives include: Parmesan cheese, red pepper, mushrooms, swapping chives for thyme / rosemary / oregano / sage, EVEN MORE BUTTER
Recipe very slightly adapted from Pinch of Yum.
PrintSlow Cooker Garlic Mashed Potatoes with Bacon and Chives
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
Ingredients
- 5 pounds Russet potatoes, chopped into large chunks
- 4 cloves garlic
- 2 cups veggie or chicken broth
- 2 cups milk
- 1 pound bacon, chopped
- 1/2 cup sour cream
- 1/2 cup butter
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 package chives, chopped
Instructions
- Place potatoes and garlic into the slow cooker; pour in broth and milk. Cover and cook on High for 4-5 hours or Low for 7-8.
- Towards the end of the cook time, cook the bacon to your desired level of crispy. Drain on paper towels.
- Mash or whip the potatoes as you usually would. Stir in butter, sour cream, bacon, salt and pepper. Top with chives and a few reserved bacon pieces.
