Easy Slow Cooker Smashed Red Potatoes Step-by-step instructions

Before you start

Before you begin, ensure your potatoes are thoroughly scrubbed to remove any dirt, as the skins will be served. Have your butter cut into small, uniform pats so they melt evenly across the potatoes.

Verify that your slow cooker is on a stable, heat-resistant surface and that you have a clear area to perform the final smashing step. Having all ingredients measured and ready to go will make the assembly process quick and efficient, allowing you to start the slow cooking process without delay.

Instructions

Assembly and Seasoning

1. 1Assemble the ingredients
   Place the scrubbed baby red potatoes in the bottom of the slow cooker in a single, even layer. Scatter the butter pats evenly over the potatoes, then sprinkle the minced garlic over the top.
   Look for Potatoes should be in one layer for even cooking.
   Tip Ensure the butter is distributed well to coat all potatoes as it melts.

The potatoes should be arranged in a single, even layer at the bottom of the slow cooker. The butter pats should be placed strategically between the potatoes, and the minced garlic should be distributed to ensure every potato gets a touch of flavor. Check that the chicken broth is poured over everything to create the base for the steam cooking process, and ensure the lid is securely in place to begin the cooking phase.

Slow Cooking Process

2. 2Cook the potatoes
   Pour the chicken broth over the potatoes and garlic. Cover the slow cooker with the lid and cook on high for 3 to 4 hours, or until the potatoes are fork-tender and can be easily pressed flat.
   Look for Potatoes are tender when a fork slides into them with no resistance.
   Tip Avoid lifting the lid frequently to maintain a constant temperature inside.

During this phase, the potatoes will absorb the butter, garlic, and broth. The kitchen will begin to smell savory and aromatic as the garlic cooks. Check the potatoes after the recommended time by inserting a fork into the largest potato; it should pass through with ease. If there is still resistance, continue cooking for another 30 minutes, keeping the lid closed to maintain the necessary steam and heat for proper softening.

Smashing and Serving

3. 3Smash and serve
   Using a potato masher or the bottom of a heavy glass, gently press down on each cooked potato until it splits open and flattens, while keeping it mostly intact. Serve immediately, spooning the juices from the bottom of the slow cooker over the tops.
   Look for Skins should be split and the potato flesh should be soft and buttery.
   Tip Press gently to avoid turning the potatoes into mashed potatoes.

The final result should be tender, warm potatoes with split skins that have absorbed the garlic butter. When you press them, they should flatten easily while remaining as a cohesive piece.

The garlic butter and broth should have combined into a delicious sauce at the bottom of the cooker. Ensure you spoon this flavorful liquid over the smashed potatoes immediately before serving so they stay moist and flavorful for your guests.

Common mistakes

A common mistake is overcrowding the slow cooker. If the potatoes are piled too high, those in the center may not cook evenly compared to those near the edges. Another error is using potatoes that are too large, which can lead to uneven cooking times.

Avoid lifting the lid during the first few hours of cooking, as this releases steam and significantly increases the total cooking time. Finally, be careful when smashing the potatoes; pressing too hard can turn them into mashed potatoes rather than the intended smashed style.

How to tell it’s done

The potatoes are done when they are fork-tender throughout. You should be able to press them easily with a fork or a masher without the potato falling apart into a puree. The skins will appear slightly split and the butter-garlic liquid should be fragrant and pooled at the bottom of the slow cooker.

Because this recipe does not involve raw proteins, there is no specific internal temperature to reach, but you should aim for the potatoes to be soft enough to smash easily.