Slow Cooker Mexican Mashed Potatoes Recipe

Slow Cooker Mexican Mashed Potatoes. I don’t even know where to start. The tanginess from the green chilies? The spiciness from the jalapeño? How about the creaminess from some grass-fed heavy cream?? I guess I could start with any of those but I can’t choose just one.

I have to believe that this is the way mashed potatoes were always supposed to taste. Not the bland terrible mushy mess they usually taste like. Now, if you’re a classic mashed potatoes lover then I apologize but I just can’t do it. I can’t. When I was little I would scream and cry if someone made me eat them. Yes, I was that child.

Now I’m practically having to force myself from not digging into these with the largest spoon I can find. Somehow though I doubt it’s healthy to eat 2 pounds of potatoes in one sitting.

I purposefully left the skin on the potatoes for fiber + texture. They mash up easily, especially when using the yukon gold potatoes. Plus, the gold ones lead to a creamier mash as well. I also chose to use some heavy cream to finish things off since I can tolerate dairy again (minus the breaking out which for right now I’m A-OK with if I can just have some dang cheese). You can totally use coconut milk though! Or even a thick almond milk would work. Just something to smooth everything out.

A sprinkle of freshly minced cilantro adds a bright flavor just before serving.

RECIPE CARD

4.67 from 3 votes

Mexican Crockpot Slow Cooker Mashed Potatoes Recipe

Slow cooker mashed potatoes are a spin on classic mashed potatoes. These crockpot mashed potatoes are spiced with peppers, onions, chiles, and jalapeños!

Course Side Dish

Cuisine Mexican

Keyword crockpot mashed potatoes, crockpot mashed potatoes recipe, mexican mashed potatoes, slow cooker mashed potatoes, slow cooker mashed potatoes recipe

Calories 257 kcal

Prep Time 5 minutes

Cook Time 5 hours

Total Time 5 hours 5 minutes

Author Maya Krampf from WickedSpatula.com

Servings 4 servings

★ Review Print

Ingredients

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• 1 tablespoon Ghee
• 2.5 lbs Yukon gold potatoes (scrubbed and cut into quarters)
• 1 cup Bell peppers (diced)
• 1 cup White onion (diced)
• 2 Jalapeños (minced)
• 1 4-oz can Diced green chiles
• 3/4 cup Vegetable stock
• 1/4 cup Full-fat coconut milk
• Salt and pepper (to taste)

Click to convert between US & metric measurements:

US Customary - Metric

Instructions

More TIPS about this paleo recipe in the post above!

1. Place the ghee in the slow cooker and top with the bell peppers, onion, green chiles, jalapeños, and potatoes. Pour the vegetable stock over the vegetables and cover. Set the heat on high for 4 hours or low for 7.

2. Mash the potatoes with a masher or electric hand mixer. Pour in the coconut milk and stir until creamy. Season with salt and pepper to taste.

Recipe Notes

Serving Size: 1/4 entire recipe

Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 257

Fat 7g

Protein 8g

Total Carbs 43g

Net Carbs 34g

Fiber 9g

Sugar 4g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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