Ingredients
2 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
2 cups canned green peas, drained
4 tablespoons butter
Directions
1. Add the potato chunks to the slow cooker with enough water to barely cover them. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the potatoes are very tender when pierced with a fork.
2. Drain off most of the cooking water, leaving just a few tablespoons behind in the slow cooker to help the mash stay moist.
3. Add the drained peas and butter to the hot potatoes. Mash everything together with a potato masher until mostly smooth, leaving a few chunks for a rustic texture.
4. Taste and serve warm straight from the slow cooker, or switch the cooker to warm for up to 1 hour before serving. Spoon into bowls or onto plates and enjoy.
Variations & Tips
Make it smoother: If you prefer a creamier mash, stir in a splash of hot milk or a little more butter while mashing. This is especially helpful if the potatoes have absorbed most of the cooking liquid.
Chunkier farmhouse style: For a more rustic version, mash only lightly so the potatoes keep larger pieces. The peas tucked into the chunky potatoes give it that old-fashioned, hearty feel.
Add simple seasoning: Even though the base recipe is just three ingredients, a pinch of salt and black pepper at the end can brighten the flavor. If you are serving it with ham or sausage, you may not need much extra seasoning.
Use what you have: Yukon Gold potatoes give a naturally buttery texture, while russets mash up fluffier. If canned peas are what you have in the pantry, they work perfectly here, but well-drained thawed frozen peas can also be used in the same amount.
Plan for leftovers: This mash reheats well for lunch the next day. Store it in the refrigerator and warm it gently on the stove or in the microwave with a spoonful of water, milk, or butter to bring back the soft texture.