Slow Cooker Mashed Red Potatoes With Parmesan
Updated Sept. 5, 2022
- Total Time
- About 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 5pounds red-skinned potatoes, cut into roughly 1-inch chunks
- 5garlic cloves, peeled and smashed
- ½cup olive oil
- Juice of ½ lemon (2 tablespoons)
- 2teaspoons kosher salt, plus more for seasoning
- Freshly ground black pepper
- 8ounces Parmigiano-Reggiano, grated (about 2¼ cups)
- Leaves of 1 small bunch flat-leaf parsley
Nutritional analysis per serving (10 servings)
406 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 17 grams protein; 642 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toss together the potatoes, garlic, olive oil, juice of ¼ the lemon (about 1 tablespoon), salt and a generous amount of black pepper in a 5- to 8-quart slow cooker. Cover and cook on high, stirring once or twice to encourage even cooking, until the potatoes are very tender, about 4 hours.
- Step 2
Coarsely mash the potatoes and garlic with a potato masher. Just before serving, fold in the Parmesan, parsley and remaining 1 tablespoon lemon juice. Taste for seasoning and add more salt and pepper if necessary.
Private Notes
Comments
I was so excited to make these potatoes for Thanksgiving and save some much-needed counter space by using the crockpot. However, my potatoes were nowhere near tender after four hours on high. In a panic, I transferred them to the stove, added some butter and chicken stock, and hand mashed them after letting them cook an additional 30 minutes. After folding in the Parmesan and parsley, they stayed nice and warm in the crock pot, but the emergency stove top prep defeated the purpose of the recipe.
You cook the potatoes with no liquid at all except 1 tbsp of lemon juice?
I added a cup of water just to make sure nothing stuck the bottom, but overall it turned out great.
As other comments have said, 4 hours is just not long enough to make this recipe. I followed the recipe but after 4 hours the potatoes were still hard and undercooked. Unfortunately I had to abandon this attempt and toss them into a pot with water to make an emergency batch of mashed potatoes the old-fashioned way, which defeats the purpose of using the slow cooker. I don't think I am going to attempt this one again, but I'd recommend at least 6 hours - perhaps longer - to cook.
After reading the comments, I simmered the potatoes and garlic with some broth, then used an immersion blender and added the other ingredients. The pungent cheese and lemon with the red potatoes is a divine combo.
These were excellent! Lemon was a surprise for me on potatoes. I read other comments saying they weren’t fully cooked so I put the timer on for 5 hours. I probably only used 4 oz of Parmesan cheese because it seemed like a lot. Store was out of fresh parsley so i used dried but fresh would have been prettier. I did not need to use a masher since they were kind of falling apart and just served them semi-smashed. Best part was oven and stove top were freed up! Easy way to make a tasty side for a big crowd.
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