Much of my time is spent chopping vegetables… lots and lots of vegetables. And I knew there had to be some way to not compromise our health and save myself some time. This week we’re trying out making Monday a chopping day. We’re chopping onions (which will be stored in mason jars so the whole fridge won’t smell like onions), celery (into dices and sticks), carrots (peeled & cut into sticks – the baby carrots from the store have been terrible lately), potatoes (soaked in water to keep them from browning – this also has additional health benefits, just ask google 😛 ), and bell peppers (in slices and dices). Today I used 5lbs of those already chopped potatoes to make our weekly potato based dinner and also give “crockpot mashed potatoes” a try. It turned out so well, I just had to share!
- 5lbs of potatoes, chopped in 1 inch pieces
- 1.5 cups water
- 1 Tbsp each of salt, garlic power, & onion powder
- 1 stick of butter, cut up into pieces
- Take a piece of your butter and rub down the inside of the crock pot
- Add 1.5 cups of water to the bottom of my crockpot and whisk in the salt, garlic power, and onion powder
- Dump in those potatoes and drop pieces of butter on top
- Cover and cook on high for 4 hours (or until soft)
- Mash right in the pot when soft and you’re done!
You could sub broth for water, or you wait to add your seasonings, and you could add additional ingredients like yogurt or cream cheese, etc. But this was my easy peasy way of doing it and I will definitely be doing it again!