Crock Pot Mashed Potatoes- 365 Recipe Challenge

Thanksgiving is almost here!  Let the holiday eating begin.  Of course, with all of the holiday eating comes holiday cooking. Today's recipe for the 365 Recipe Challenge is perfect for your holiday meal AND it will save you time and valuable stove top cooking space.  I originally found this recipe for Crock Pot Mashed Potatoes on Pinterest, but I have modified it to serve less people and to be lower in calories.  I do not want to fall victim to the holiday weight gain, but even if you don't care about holiday poundage, I think you will really like this recipe.  This also works really well for smaller holiday parties, Sunday suppers or for people with small kitchens (i.e.: very little cooking space). My recipe will serve 6, but my Aunt recently doubled the recipe for her Thanksgiving test run and reported it worked out fantastically.

You Will Need:
3 large russet/baking potatoes (or equivalent of baby red potatoes)
1/2 cup water
1/2 stick unsalted butter
*1/4 cup grated Manchego cheese (I buy the small "leftover" chunks at Whole Foods, usually about $2)
*minced garlic (1-2 cloves depending on how much you like garlic.  You can also use roasted garlic)
2-4 tsp salt and pepper blend
1/2-1 cup of milk
Large crock pot, ideally with a warm setting
cooking spray
vegetable peeler

*optional ingredients.  You can also add in chives and sour cream once the potatoes are done cooking.  My cousin, the Mashed Potato Queen, would give me dirty looks for adding things to my potatoes, so I feel the need to clarify- you don't actually need anything but water, potatoes, salt, pepper, milk and butter.  :)

Directions:
Peel your potatoes and dice into 1 inch cubes (eyeball it, just make sure they are all about the same size).  If you are using baby red potatoes you can leave the skin on and jut cut them in half - but try to make sure they are the same size so they cook evenly.  Spray your crock pot with the cooking spray and place the potatoes inside. Pour the water over the potatoes.

Kosher salt and black pepper (70/30) mixed together to make my own season salt

Sprinkle the potatoes with the salt and pepper. I would start with 2 tsp, and add the rest when you are mashing them- especially if you are adding the cheese. Cheese has salt! Grate the cheese (or finely chop if your grater is dirty or you don't want to wash another cooking utensil) and sprinkle over the top of the potatoes.  Cut the butter into chunks and place on top of the potatoes.  Lastly, distribute the garlic over the potatoes.  Cook on high 3 hours, stirring occasonally to prevent the potatoes on the bottom and edges from browning.

Just toss it all in there, it doesn't have to be pretty.
Note, my crock pot is only half full.  A double recipe will fill the crock pot.  

If you double the recipe you will need to cook the potatoes for 5 hours.  Alternately, you can cook them on low for 6-10 hours.  The first time I made this, I started checking the potatoes at the 2 hours mark.  The potatoes are done when you can pierce them with a fork, which was exactly 3 hours for me with a half full crock pot.  Once they are done, just turn the crock pot to warm until you are ready to mash.

When you are ready to mash, do not drain the water.  The starchy cooking water is what helps keep the potatoes creamy without a lot of added milk and butter.  I used a potato masher for a "rustic" texture, but you can also use a hand mixer for whipped potatoes.  Add a little bit of milk at a time until you reach the consistency you desire.  I used skim milk and I did not add any more butter.  I did end up adding about 2 tsp more of the salt and pepper blend. Cover the potatoes and keep the crock pot on warm until it is time to eat.  Makes 6 generous portions.

This is one serving on a lunch size plate.
Please excuse the black box hiding next week's recipe!

I also think this would work great with sweet potatoes.  You could serve a little brown sugar or cinnamon on the side or after you mash them, sprinkle some mini marshmallows over the top and cook for 30 minutes longer until they melt.

Nutritional Information per serving (for those who count calories over the holidays):
Calories: 188
Carbs: 28
Fat: 8 (just imagine what it would be with more butter and regular milk!)
Protein: 3
Fiber: 2 (would be higher with the skins on)
Sugar: 1

That's what's for our holiday dinner!