Crock Pot Potatoes

This recipe for crock pot potatoes is easily adaptable. I've used chopped pork, but if you substitute minced ( ground ) beef, lamb or pork, it becomes cottage pie or shepherds pie.

This crock pot mashed potatoes recipe, while very easy, does need you to be around while cooking because the mashed potatoes go in half way through.



Preparation time:

30 minutes

crock pot potatoes

Ingredients for Crock Pot Potatoes

One and a half pounds, (600 gm.) of chopped pork
Four large carrots
Two onions
Eight medium potatoes
Stock to suit the meat
Half a pound ( 250 gm. ) grated cheddar cheese
A teaspoonful of mustard

Cooking Method for this Crockpot Potato Recipe

Chop the carrots and onions and place in the slow cooker.
Spread the pork on top and cook on high for four hours.

Cook and mash the potatoes after two hours. Stir in two thirds of the grated cheese and the mustard. Spread the potato on top of the meat
Sprinkle the remaining cheese on top of the potato and replace the lid until cooking time is up.


Increase the ingredients - people are going to want extras.

Do You Have a Favourite Recipe for This?

Do you have a favourite slow cooker recipe for this? Would you like to share it?

Slow Cooker Pork Tips

Value cuts of pork to ask for are:
Head, or cheeks: pig's cheeks are excellent, very cheap, and easy to handle.
Collar or Neck End: Comes from the back of the neck and can be used for steaks, chops or a joint.
Feet or trotters: Unfashionable, but come out of a slow cooker tender and juicy.
Chump: From the hip of the animal. Sold as chops, steaks and small joints.
Hock: The upper part of foreleg. A cheap cut full of flavour.
Ribs: Slow cooker pork ribs are a very popular dish.
Shoulder: Cheap, richly flavoured and great in pork roast recipes for crockpot.

In a fridge, small pieces of pork or pork mince will keep for one or two days. Large joints will keep for as long as five days (Check the use by date).

Pork intended for freezing should be frozen as soon as possible and used within six months.

Remove packing, place pork on a covered plate and defrost in the fridge, allowing five hours for every pound (500 gms.) of meat.

Keep cooked pork in the fridge and use within two days.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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