First off, I’m gonna come clean and share I love mashed potatoes. So I *may* be a teeny weeny bit biased when I say I think these crock pot mashed potatoes are amazing.
But…these mashed potatoes are amazing 😉
Why are they amazing? Let’s go over the goodness here:
- They are made in a crock pot, making them almost entirely hands-off and easy to do on the side.
- They require just a few easy ingredients, but have great flavor.
- They are mashed potatoes – ‘nuf said.
- They use a combination of creamy yukon potatoes, parmesan cheese, and greek yogurt to make the perfect texture.
- The recipe can easily be halved, doubled, tripled, etc. for whatever the occasion.
- You don’t even have to peel the potatoes, making them easier to make!
- See above regarding mashed potatoes.
I know mashed potatoes tend to get shared more around Thanksgiving or other end of the year holidays, but they are a dinner side that can be enjoyed year round, if you ask me.
And, in case you’re worried about whether mashed potatoes fall under the “clean eating” label, good news: the answer is yes, if prepared appropriately. Since these mashed potatoes are made with whole ingredients and don’t have a ton of excess fat, cream, or cheese, they’re a great option. You could even spread a little organic, grass-fed unsalted butter over the top for a special yummy treat and they’d still be clean — just make sure to enjoy them in moderation.
Learn more on clean eating here, if you’re interested 🙂
Just so I make sure to mention it for those of you who are still bothered I said you don’t have to peel the potatoes, you can certainly peel the potatoes if you’d prefer them that way.
Me? Not so much.
Believe it or not, the time the potatoes are in the slow cooker makes the skin barely even noticeable. Then — once it’s all mashed up nicely — the texture is smooth and creamy.
Plus: keeping the skin on not only cuts down on prep time, but it also keeps valuable nutrients (vitamins/minerals/fiber) in the food and not thrown away in the trash. In fact, I rarely peel any of the veggies I cook. I just wash them really well and then use ’em, peel and all.
A note on how to mash potatoes. I’ve found a lot of people complain they aren’t able to get their potatoes smooth so they avoid making mashed potatoes in general.
If that’s the case, I highly recommend getting yourself a potato masher to help you out. This is the one I use and it works beautifully, though they do come in all sorts of shapes and sizes. I also use it my masher to make applesauce or mash sweet potatoes as well.
Finally, if you don’t have the time to make this yummy side in a slow cooker, you can also make them on the stove following this Parmesan Mashed Potato recipe.
- 4 medium yukon potatoes, skin-on
- ½ cup unsweetened almond milk
- ½ cup low sodium chicken broth
- 3 cloves garlic, smashed
- ⅓ cup plain greek yogurt
- ¼ parmesan cheese, grated
- ½ tsp. sea salt
- ¼ tsp. pepper
- garnish: chives or green onions, if desired
- Cut the potatoes into quarters and then add them, along with unsweetened almond milk, low sodium chicken broth, sea salt, ground black pepper, and a few whole garlic cloves into a slow cooker.
- Toss to combine.
- Now, cover the crock pot and cook for about 3-4 hours on high or 6-8 hours on low.
- When the potatoes are very tender, mash them directly in the slow cooker to your desired consistency using a potato masher.
- Next, add the plain greek yogurt and grated parmesan, and season to taste.
- Place the lid back on the crock pot and heat through for another 15-20 minutes before serving.
- Garnish with sliced chives, if desired.
- If you find the consistency to be too thin, you can add a little more greek yogurt and stir in. If you find the consistency to be too thick, you can loosen with additional almond milk or chicken broth and then re-season with salt and pepper, as necessary.
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