The second most important part of our holiday meals is often this essential side dish: mashed potatoes. We love a good mashed potato recipe, and there are so many different ways to make this Thanksgiving or Christmas staple that we like to experiment from time to time with our preparation process. For the holidays, we really want to make something extra special. We love a smooth and creamy mashed potato recipe and what we’re planning on serving this year is perhaps our silkiest, smoothest mashed potatoes yet.
Regardless of where the potatoes are cooked, on the stovetop or in the slow cooker, the most important part of making mashed potatoes is what goes in them, and no one likes a dry mashed potato. To make sure we get just the right consistency, it’s important to choose the right potato and add the right balance of ingredients to achieve that beautiful, luxuriously smooth and creamy texture.
Once the potatoes have been softened in the slow cooker, we can start to add creaminess: Greek yogurt, whole milk, and of course seasonings: onion powder, minced garlic, and kosher salt. Once beaten to silky smoothness, we transfer the creamy potatoes to a serving bowl and top it with more butter, bright and peppery chives, and to finish, fresh cracked black pepper.
A good mashed potato recipe is something everyone should have in their recipe box. During the busy holiday season, when space on the stovetop or in the oven is at its highest demand, we often turn to our second favorite cooking vessel – the slow cooker – to prepare some of our favorite side dishes. Our rich and creamy mashed potatoes are going to be the silkiest, smoothest mashed potatoes you’ve ever tasted, and when it’s this easy to prepare them, you’ll likely make them again and again, not just for the holidays!
Silkiest, Smoothest Mashed Potatoes
3 hours 30 minutes to prepare serves 10-12
- 5 pounds Russet or Yukon potatoes, peeled and cut into chunks
- 1 cup low-sodium vegetable broth
- 1 teaspoon onion powder
- 3-5 cloves garlic, minced
- 8 tablespoons butter, room temperature
- ½ cup plain Greek yogurt
- 1 cup whole milk
- 1 tablespoon chives, chopped
- Kosher salt
- Fresh cracked black pepper
- Add potatoes, 1 teaspoon kosher salt, 1 teaspoon onion powder, and 1 cup vegetable broth to slow cooker. Cook on High for 3 hours or Low for 6 hours.
- Add garlic, Greek yogurt, and 5 tablespoons butter and begin to mash the potatoes, either with a potato masher or with an electric hand mixer.
- Slowly pour in milk and continue to mix until potatoes are smooth and creamy in texture.
- Transfer potatoes to a serving dish. Melt reserved butter (about 3 tablespoons) and drizzle over top of potatoes. Garnish with chopped chives and coarse black pepper.
Recipe adapted from Dinner Then Dessert.