We don't make mashed potatoes for Thanksgiving and I've been craving them. And we had a bag of Yukon Gold in the cabinet. I found a slow cooker recipe on the NYTimes and adapted it a little bit. Best ever! So easy.
Our Excellent Mashed Potatoes
5 lbs Yukon Gold potatoes, washed, peeled, and 1" cubed
1 stick (8 TB) butter, melted (could probably use less)
2-3 TB olive oil
1 TB kosher salt
2 teaspoons Rancher's Steak Rub (or any spice mix w/garlic and pepper)
1/2 cup sour cream
2 TB heavy cream
Place potatoes, butter, olive oil, spice mix, and salt in a slow cooker. Cook on HIGH for 4 hours, stirring a couple of times. When potatoes are very soft, turn off heat and mash in sour cream and cream. Season as needed.
Adapted from the NYTimes
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