The BEST of both worlds –make mashed sweet potatoes AND regular mashed potatoes in one dish (the slow cooker). Now you can serve both potatoes easily to your guests at Thanksgiving. OR for a super delicious side dish, swirl the two crockpot mashed potatoes together. (Recipe video right above recipe.)
Including my parents there are NINE people in the family I grew up in. That’s a lot of different people with different tastebuds. And come the holidays (particularly Thanksgiving) my parents would go all out making sure we all had our favorites around the dinner table. Not to mention the favorites of our guests!
Turkey AND ham. Stuffing AND cornbread. Pumpkin pie AND brownies (because everyone knows that brownies are super traditional Thanksgiving dessert right?! And yes, in case you were wondering, the brownies were for me) Regular mashed potatoes AND mashed sweet potatoes.
Not only were these dinners a ton of work (which was also a lot of family fun), but they also produced massive amounts of dishes and used all the crockpots, three ovens, and every single burner on the stovetop. So I’ve brought a recipe all about efficiency today. And of course taste, because these potatoes are some of the best I’ve ever had!
Now, instead of dirtying tons of pots, utensils, and bowls, you can cook TWO versions of potatoes all in one dish – the crockpot. It’s really pretty genius.
My friend Tiffany over at Creme de la Crumb is the famous inventor of crockpot mashed potatoes. She totally revolutionized this side dish! I mean how great is it to make your potatoes in the crockpot instead of boiling, draining, mashing, mixing, etc. etc. all in different bowls.
And now with this recipe you can have DOUBLE the convenience. And it’s as easy as red potatoes on one side, sweet potatoes on the other. Then you separate out one side of the potatoes and beat them in another bowl and then beat the other side of potatoes right in the crockpot.
However, my favorite thing about this recipe? Mixing the two potatoes together. It’s absolutely the best mashed potato side dish I’ve ever had. And when you mix the two potatoes together it’s magically saving you even more dishes and ingredients. You no longer need gravy, or cheese, or bacon, or chives, or pecans, or marshmallows. (Think of all those dishes you are saving, and preparation time, and overall ingredients!) ???
Just swirl those two potatoes together into a bowl and they are the perfect complement. Try it. I’m telling you, it’s good.
And to show you how easy these are to make, check out the video below:
The BEST of both worlds --make mashed sweet potatoes AND regular mashed potatoes in one dish (the slow cooker). Now you can serve both potatoes easily to your guests at Thanksgiving. OR for a super delicious side dish, swirl the two crockpot mashed potatoes together.
- 1 & 3/4ths pounds red potatoes
- 1 & 3/4ths pounds sweet potatoes
- Seasoned salt and pepper
- 1/2 cup water
- 6 tablespoons butter separated
- 2 tablespoons brown sugar lightly packed
- 1/4 cup sour cream
- 1/3 cup whole milk half and half, or heavy cream
- heaping 1/4 teaspoon garlic powder
- Optional: fresh parsley or chives Optional: pecans
- Peel the red potatoes (or leave skin on if preferred, I peeled them) and sweet potatoes. Cut all of the potatoes into equal sized large chunks.
- Spray a large crockpot (I used a 6-quart crockpot) with non-stick spray or use a crockpot liner if desired.
- Place the red potato chunks on one side of the crockpot and the sweet potato chunks on the other side of the crockpot.
- Generously salt and pepper all of the potatoes. Pour the water over the potatoes and shake the crockpot to get the water evenly distributed throughout.
- Cover and cook on high for 3-4 hours or until both the sweet potatoes and the red potatoes are very tender. My crockpot had both tender in about 3 and 1/2 hours.
- With a slotted spoon, remove the sweet potatoes into a separate bowl.
- Leave the red potatoes in the crockpot and drain out any liquid (or remove the red potatoes to another bowl, but I like to save a bowl from getting dirty and prepare them in the crockpot!)
- Place three tablespoons butter and the brown sugar into the bowl with the sweet potatoes.
- Using hand mixers, beat until completely smooth. Season additionally with salt and pepper to taste.
- In the bowl with the red potatoes, place the remaining three tablespoons of butter, the sour cream, and the milk or heavy cream (I use heavy cream), and the garlic powder.
- Using hand mixers, beat until completely smooth.
- IF serving the potatoes separately add whatever toppings you enjoy (sweet potatoes: pecans, extra spices, sea salt, etc.) (red potatoes: chives, parsley, shredded cheddar cheese, bacon, etc.)
- Otherwise, swirl the two different potatoes together in one large dish and enjoy.
All crockpots cook differently so make sure to watch yours carefully to make sure the potatoes don't burn. If you have an older crockpot it may take a long time to cook the potatoes. I use a 6-quart crockpot.
Recipe inspired by the original crockpot mashed potatoes from Creme de la Crumb
More thanksgiving sides:
- Cornbread Dressing
- Green Bean Casserole
- Crockpot Turkey Breast
- Roasted Sweet Potatoes
- Fall Bacon & Spinach Salad