Let your slow cooker do all the work this Thanksgiving with these fluffy Crock Pot Sour Cream and Chive Mashed Potatoes.
I know some families like to mix it up with their Thanksgiving menus. Maybe they have a different theme every year. Asian style this year. Appetizers and cocktails the next. Maybe they don’t even have turkey. Maybe some families have a Thanksgiving duck or Thanksgiving lasagna or Thanksgiving vegan butternut soup.
Some families like to have a culinary adventure on Thanksgiving, but my family isn’t one of them. I’ve tried to mix things up, but in the end, tradition always wins. And you know what? I’m okay with that.
I’ll save my experimenting for all the other holidays. At Thanksgiving, I like the classics–the things we’ve come to love and expect around our table every November. Oven Roasted Turkey and gravy. Sweet potato casserole. My sister-in-law’s deviled eggs. My Aunt Florence’s Butterhorns. Stove Top stuffing (don’t judge me! I have a strange love for boxed stuffing mix). Pecan Pie Bars. Custard Pie. And either mom’s cheesy party potatoes or classic, creamy mashed potatoes.
We always like to add a little sour cream to our mashed potatoes, so these Sour Cream and Chive Mashed Potatoes are nothing new around here. What is new is the way we made them. This year, we’re freeing up oven space by tossing our taters in the slow cooker and letting it work its magic. It only takes about four hours for the potatoes to cook down enough to mash them. Once the potatoes are soft, I add a generous amount of sour cream, milk, and butter then mash them into oblivion. Watching the potatoes slowly slurp up all the liquid is oddly entrancing.
Save a handful of chives and plenty of melted butter for the top, and you’ve got classic mashed potatoes without ever having to turn on the stove.
When I make mashed potatoes, I always choose starchy Idaho® russet potatoes. They fall apart as they cook and soak up butter like a dream. No gumminess or heaviness here, just pillows of light, fluffy taters. Whether you’re a traditionalist or an adventurer, these Crock Pot Sour Cream and Chive Mashed Potatoes deserve a spot on your Thanksgiving table.
- 1/4 cup chopped chives, plus more for serving.
- 1/2 cup butter
- 5 pounds russet Idaho® potatoes, scrubbed and peeled
- 3 cups milk, divided
- 1 - 1 1/2 cups sour cream
- 1 1/2 teaspoons salt, plus more to taste
- Additional melted butter, for serving
- Fresh ground black pepper
- Spray the slow cooker insert with non stick cooking spray. Chop the potatoes into 1 inch pieces and add them to the crock pot. Sprinkle the salt evenly over the potatoes and add a good amount of pepper. Pour 1½ cups milk over everything. Cook on high for 4-5 hours or until potatoes mash easily with a fork. If you prefer, remove any browned crusty bits from the side of the slow cooker. Mash the potatoes with a potato masher or use a hand mixer to whip until you get the smoothness you desire.
- Warm the butter and additional 1 cup milk until the butter is melted and liquid is warm to the touch but not scalding. Slowly stir in the butter and milk, rotating with the sour cream. Use a potato masher to work the liquid into the potatoes. It will be soupy at first, but the potatoes will soak up the liquid as you mash them in. Add the last ½ cup of milk and sour cream if you want them to be creamier. Taste for seasonings and add more salt and pepper if needed. Stir in the chives. To serve, melt more butter over top and sprinkle with chives.
Amount Per Serving: Calories: 449 Total Fat: 22g Saturated Fat: 13g Cholesterol: 58mg Sodium: 511mg Fiber: 7g Sugar: 8g Protein: 10g
This post was developed in partnership with the lovely folks at Idaho® potatoes. Thanks for supporting the brands who keep this blog running!