Slow-Cooker Olive Oil–Rosemary Mashed Potatoes
WHY THIS RECIPE WORKS
For evenly cooked potatoes in the slow cooker, we used a small amount of water and a parchment shield to create a moist, steamy environment. Thinly sliced potatoes cooked more evenly than chunks, and boiling the water first jump-started the cooking process. We brushed the top layer of potatoes with oil to help limit discoloration and mashed in the rest of the oil for additional flavor about 4 hours later when the potatoes were tender. To simplify things further, we did away with the extra step of draining the potatoes in favor of just mashing them in the cooking liquid. Along with olive oil, the cooking liquid easily created a nice smooth texture when incorporated.
INGREDIENTS
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BEFORE YOU BEGIN
The potatoes can be held on the warm or low setting for up to 2 hours; adjust the consistency with extra hot water as needed before serving. The top layer of potatoes may discolor slightly, but this won’t be noticeable upon mashing.
1
INSTRUCTIONS
Combine potatoes, boiling water, and 2 teaspoons salt in slow cooker. Brush top layer of potatoes with 2 tablespoons oil. Press 16 by 12-inch sheet of parchment paper firmly onto potatoes, folding down edges as needed. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.
2
Discard parchment. Mash potatoes with potato masher until smooth. Stir in rosemary, lemon zest and juice, and remaining ½ cup oil until combined. Season with salt and pepper to taste. Serve.
