Dinner vs. Leftovers: Loaded Slow Cooker Mashed Potatoes

I know, I know, there are a bunch of recipes out there for loaded mashed potatoes. There are also plenty of slow cooker mashed potatoes too, which is an awesome idea. My guess is that I have one pinned on one of my boards on my Pinterest profile, which you should totally follow by the way. 🙂

But this has a very specific purpose.

Y’see, I love leftovers. I live for leftovers. Because most times, I’ve been trying a million recipes and taking recipes to the test kitchen (i.e. my kitchen) and by the next day, I’m burnt out. I don’t wanna cook anymore.

It is at this point that I ask myself: do I have any leftovers?

If it is yes, it’s an amazing feeling. 🙂 If you’re one of those people that don’t like leftovers, can you tell me why in the comments below? I seriously don’t understand why there are some people that hate on leftovers.

Most times, I make a little bit of extra food so I can take it with me to work for lunch the next day. Or someone to take it to work; I love it when there isn’t any food waste! But I’ve told you this too.

So this, my dear friends, will make the best of both worlds.

We’re going to make these potatoes for dinner. This is best used as a side to any hearty meal: I love having mashed potatoes as a side when I make chicken. It all just tastes so good together!

Any of the mashed potatoes we don’t use will be stored for Tuesday’s recipe. I mean, feel free to keep eating it, or make more, but the recipe on Tuesday is going to be eating for one, so you don’t need too much.

The best part about these potatoes is that since they are in the slow cooker, you can chop up your potatoes ahead of time and place them in the slow cooker pot, putting them on in the morning to cook while you’re at work!

If you decide to chop the potatoes the night before, make sure to cover the potatoes with water to prevent from browning. In the morning, drain the old water and add fresh water. This little bit of extra preparation also helps pull some of the extra starch from the potatoes.

Two small disclaimers

One, due to the way of the slow cooker, these mashed potatoes are going to be chunky. I’ve made slow cooker mashed potatoes on three different occasions now and they are always got a bit of a crunch to them, no matter how long I cook them. If you don’t want the chunky factor, cut the potatoes larger and boil them on a stove top instead of cooking them in the slow cooker.

Two, a spice mix you will probably read about a lot is McCormick’s Montreal Chicken. Please note I am not in any way affiliated or being paid by McCormick’s to say anything.

My family and I have been using the Montreal Chicken seasoning since it hit shelves. Once we realized its versatility in the kitchen, there has always been a bottle of it in the house! I love it, I use it every time I feel like a dish needs just a little seasoning.

I will be using it in this recipe because it tastes so darn good on potatoes! If you can’t get your hands on this multi-tasking spice mix, use whatever chicken seasoning you have on hand.

Let’s get cooking!

Gem

UPDATE: Click here for part two of Dinner vs. Leftovers!