Do potatoes get mushy in the crock pot?
They can if they cook too long or you add too much liquid. This recipe uses just enough butter to coat and steam them, not drown them. Start checking at the early end of the cook time and switch to Warm once they are tender.
Should I add water or broth?
No need in most cases. Potatoes release moisture as they cook, and butter helps everything baste itself. If your slow cooker runs hot, looks dry at the edges, or you have a very lean nonstick insert, add 2 to 3 tablespoons broth, not a full cup.
Do I need to peel the potatoes?
Not for baby potatoes or thin-skinned varieties like Yukon Gold or red potatoes. Just scrub well. If you are using russets, peeling is nicer.
Can I put raw potatoes straight in the crock pot?
Yes. Just cut them to a consistent size so they cook evenly. Aim for 1 to 1 1/2 inch pieces.
How do I keep the potatoes from turning gray?
If you prep ahead, keep cut potatoes submerged in cold water in the fridge. Drain and dry well before adding to the slow cooker so the butter clings.
Can I make these creamy?
Absolutely. Stir in 2 to 4 tablespoons cream cheese or a splash of heavy cream at the end, then add Parmesan.
Can I get crispy edges in a slow cooker?
Sometimes you will get a few lightly browned spots where potatoes touch a hotter side of the insert, but true crisp edges are not guaranteed in a covered slow cooker. If you want reliable golden edges, use the optional finishing step in the instructions.
