Creamy Slow Cooker Mashed Potatoes
Creamy Slow Cooker Mashed Potatoes are incredibly easy to make! With a hint of garlic and parmesan cheese, this will become your favourite recipe!
Foto: Cafe Delites
Ingredients
- 5 pounds potatoes (peeled and cut into 1 1/2-inch pieces)
- 1 cup chicken broth (stock)
- ⅓ cup butter (diced, reduced fat if counting points or calories)
- 4 cloves garlic (crushed or minced)
- 1 pinch salt (adjust to your tastes)
- ⅔ cup sour cream (light if counting points or calories)
- ⅓ -½ cup hot milk (skim or 2% if counting points or calories)
- ½ cup parmesan cheese (fresh grated, optional - substitute with cheddar if your prefer)
- 1 pinch pepper (to taste)
Steps
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Grease the insert of a 6-quart (or larger) slow cooker. Add the potato chunks, chicken broth, butter, garlic and salt.
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Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours.
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Check the potatoes by piercing a few chunks with a fork. They should slide off with zero resistance. If they are still firm, cook for an additional 30 minutes.
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Do not drain the liquid. The broth has reduced and contains starch and flavor that is essential for the texture.
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Add the sour cream and hot milk directly into the pot with the potatoes and liquid.
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Using a hand masher or ricer, mash the potatoes inside the pot until smooth and combined. Do not use an electric mixer or food processor, as this can make the texture gluey. Add the and parmesan cheese and mix until combined.
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Taste and season with salt and pepper as needed. (If they are too thick for your liking, splash in a little warm milk). Garnish with fresh chives or parsley and serve warm.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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