Crock Pot Mashed Potatoes

by Dr Jo


Place the following ingredients in a small crock pot:

2 pounds red potatoes, diced with peel

¼ cup water

¼ cup butter

1 ¼ teaspoons salt

½ teaspoon garlic powder

¼ teaspoon ground black pepper

½ cup rice milk, or as needed


Place the potatoes, water, and butter into a crock pot slow cooker. The smaller sized crock pot seemed to work the best for me.  When I used the larger one, the potatoes did not fill it up and they cooked too fast and burned.


Season with salt, garlic powder, and pepper. Cover, and cook on Low for 7 hours, or High for 4 hours.


Mash potatoes with a masher or electric beater, adding the desired amount of milk to achieve a creamy consistency. Keep warm on low until serving.


I am excited about finding this  recipe because I dislike the pressure of making the mashed potatoes just before serving the dinner. Mashed potatoes just aren’t the same when made ahead of time. But now this recipe will take the pressure off of that last minute prep. I can start them before prepping the turkey.

Original recipe adapted from:


Jazzed Up Green Beans

by Dr Jo

Lemon Pepper Green Beans


1 pound fresh green beans, rinsed and trimmed

2 tablespoons butter

1/4 cup sliced almonds

2 teaspoons lemon pepper

Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.

Meanwhile, melt butter in a skillet over medium heat. Sauté almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.

This green bean recipe can replace the heavier soup and onion ringed green bean casserole and seems healthier and tastier to me.