Slow Cooker Mashed Red Potatoes With Parmesan

Name: Slow Cooker Mashed Red Potatoes With Parmesan
Total time: 4 h
Yield: 8 to 10 servings
Cuisine: american
Ingredients: 5 pounds red-skinned potatoes, cut into roughly 1-inch chunks; 5 garlic cloves, peeled and smashed; 1/2 cup olive oil; Juice of 1/2 lemon (2 tablespoons); 2 teaspoons kosher salt, plus more for seasoning; Freshly ground black pepper; 8 ounces Parmigiano-Reggiano, grated (about 2 1/4 cups); Leaves of 1 small bunch flat-leaf parsley

By Sarah DiGregorio

Updated Sept. 5, 2022

Slow Cooker Mashed Red Potatoes With Parmesan — Julia Gartland for The New York Times. Food Stylist: Ali Slagle.

Total Time: About 4 hours
Rating: 4(305)
Comments: Read comments

When there’s no space on the stovetop to boil and mash potatoes, braise and mash them in a slow cooker — an easy and forgiving one-pot method. This rustic version has big flavors, thanks to the garlic that's cooked and smashed with the potatoes. The five garlic cloves lends a fairly assertive flavor, so decrease it to 2 or 3 cloves if you want a more subtle effect. You can leave the dish on warm for up to 3 hours after you mash the potatoes, just stir in the Parmesan and parsley right before serving.

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Ingredients

Yield:8 to 10 servings

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

Ingredient Substitution Guide

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.

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Ratings

4 out of 5

305 user ratings

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Comments

caitlin6 years ago

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.

Kevin Osinski6 years ago

You cook the potatoes with no liquid at all except 1 tbsp of lemon juice?

Marguerite Hollander6 years ago

I added a cup of water just to make sure nothing stuck the bottom, but overall it turned out great.

Anthony E4 months ago

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.

Whitney A5 months ago

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.

lauren5 months ago

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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