The Easiest Mashed Potatoes You’ll Ever Make

My husband has been perfecting two kinds of foods over the course of the last five years.

His ribs and his omlettes.

 

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Between feeding babies and chasing our dogs around the backyard, there seemed to be less date nights and more moments where we were discovering how to entertain ourselves at home.  Some people mulch their gardens and plant brilliant bulbs and perennials while their little guys run around the front yard.  Others escape into DIY World while the little ones smudge watercolors onto oversized sheets of white paper or really get into impressionist toddler works with finger paints in an array of colors.

It wasn’t intentional, but I think my husband and I were the couple that ended up in the kitchen.

And I needed the cooking education.  Badly.

I spent weekends fine-tuning the Joy of Cooking French Toast recipe until I found it to be the perfect combination of sweet and buttery, spongy perfection.  And as I mentioned, he was focused on the omlettes and the ribs.  (Memphis Style?  Saint Louis Style?  I’m not sure.  I feel like they’re a hybrid…)

The other night on Periscope I mentioned that he made his delicious dry rub-wet sauce slab of ribs and that I made something of mine that pairs nicely with it.  I like to call them The Easiest Mashed Potatoes You’ll Ever Make.  It seemed like there was some interest on Periscope in sharing this recipe, so here come the details  🙂

I have not been perfecting these potatoes for the last five years.  But I can tell you this,  if you have a busy life and try to fit a lot in on the weekends– this is a great way to have a really tasty and homemade side dish and not put in a lot time!

The reason why:  we’re going to use The Crockpot.  (Cue the sound of the heavens singing!!)

 

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The Easiest Mashed Potatoes You’ll Ever Make

2 lbs of red potatoes, washed and quartered (don’t peel)

1/2 cup of sour cream (or plain greek yogurt)

1/4 cup of half & half

2 teaspons of minced garlic

2 teaspons of salt

1/2 tsp of black pepper

1/2 tsp of white pepper

 

-You’ll want to spray the inside of your slow cooker liberally with  cooking spray.  Add the quartered potatoes.  Cover up and cook 2 to 3 hours on high or 5-6 hours on low.

-After time is up in the crockpot– add sour cream, half & half, garlic, salt, & pepper to the potatoes.  Use a hand mixer to blend together all the ingredients.  Sample them and add more salt if needed.  You can serve these plain or add gravy, cheese or bacon.

I’m not sure of the calorie count on this– but if you make it with greek yogurt, that obviously is a little bit better for you.  You can also substitute the half & half with skim milk and the potatoes are still really good, in my opinion.

So at this early hour of the morning… when I’m posting this… I know you aren’t quite ready to dig into ribs and mashed potatoes.  But, if you’re so inspired this weekend, try them out and let me know what you think in the comments below!