Slow Cooker Mashed Potatoes and Emergency Fix ~ Thanksgiving Survival Guide ~ Noreen's Kitche

Thanksgiving is coming super soon! In about three weeks, we will all be knee deep in turkey, stuffing and mashed potatoes! Today we are sharing tips and tricks for the latter! Slow cooker mashed potatoes can help you make your dinner work for you! These are easy to make, they are delicious and if you end up having a little trouble like I did, I am going to help you fix that up in no time flat!
I have used what is close to a five pound bag of Yukon Gold potatoes, which I scrubbed and cut into uniform chunks. I put them into my Ninja cooking system with 2 cups of chicken stock and an entire head of garlic that was peeled. This was set on high for 4 hours.
In the end the potatoes were fork tender in 3 hours. I mashed them right in the vessel they cooked in with the liquid without draining. This is where the trouble started! I added 1 brick of cream cheese and a stick of butter, both of which were at room temp and nice and soft. I mixed those in until they were melted and well incorporated. Then I took a look at my potatoes which resembled soup more than light and fluffy mash.
I am really kind of glad this happened. Truthfully, I did not start with an entire five pound bag of potatoes and this is where I failed. I also may have added just a touch too much liquid. This happens to all of us and I am happy that I am able to share with you how you can fix this problem in no time flat.
Always, always, always, have Idahoan potato flakes on hand! This is the only brand I use and have used for over 20 years. They never fail and they are nothing but dehydrated potatoes. Potato flakes can help you in many ways! Not only are they a great quick topper for shepherd's pie or quick pot pie, they can be used to thicken soups, make breads light and fluffy, and even thicken up mistake mashed potatoes on your busiest cooking day of the entire year! Did you know you can also make Gnocchi out of mashed potato flakes? I will have to share that one some day!
I added a cup of potato flakes to my soupy mess and stirred it in. Then I let it sit for five minutes to bloom those flakes and allow them to take up some of the liquid. Then I went in and fluffed those delicious golden potatoes with my spoon. They were great! I seasoned with salt and pepper to our liking and boom! Mashed potatoes!
You should start your potatoes with a cup of stock, or you could add none at all! This will give you a super fluffy potato in the end that will be ready to absorb all the delicious cream cheese and butter you are going to add. You choose. I will probably only add a cup next time. And I will make sure my potatoes are actually the full five pounds!
Remember, you can freeze any leftovers for use later. Having mashed potatoes all ready to go can be a real plus on busy nights! So don't freak out about cooking the whole five pound bag. You may not have as much left as you think in the end.
I hope you give this technique of cooking mashed potatoes a try and I hope you love it! Remember the holidays should be happy, not horrible!
Happy Eating and Happy Thanksgiving!
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