© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 lbs Idaho® potatoes, peeled and cut into 1-inch cubes
1-1/3 c cold water
1/2 c (1 stick) unsalted butter, DIVIDED
1 tsp salt or to taste
1/2 tsp freshly ground black pepper or to taste
1 c whole milk, warmed
Coat a 3 1/2 to 4-quart slow cooker with cooking spray. Add potatoes and pour water over potatoes. Stir, cover and cook on HIGH setting 3 hours or until potatoes are tender.
Reduce heat to LOW, add all but 1 tablespoon of butter, salt and pepper. Using a potato masher or a hand-held electric mixer, beat on medium speed until potatoes are thoroughly mashed (while potatoes remain in the slow cooker).
Slowly add warm milk and beat until creamy. Do not overbeat or the potatoes will be stiff and have a "gummy" texture.
Place the remaining 1 tablespoon butter atop the potatoes.
Serving Size 3/4 cup
Total Calories 220
Total Fat 13 g
Saturated Fat 8 g
Cholesterol 35 g
Sodium 390 mg
Total Carbohydrates 22 g
Dietary Fiber 3 g
Protein 5 g