Slow Cooker Potato Mash (Print Version)
# Ingredients:
→ Base
01 -
3½ pounds spuds (red skin, Yukon gold, or russets), washed and diced
02 -
1 cup reduced-salt chicken broth
03 -
1 cup semi-skimmed milk
→ Seasonings
04 -
1 teaspoon powdered garlic
05 -
½ teaspoon salt, adjust as needed
06 -
¼ teaspoon black pepper, adjust as needed
→ Finishing Ingredients
07 -
4 tablespoons plain butter
08 -
½ cup tangy sour cream
09 -
1 cup (3 ounces) shredded Parmesan cheese
10 -
2 tablespoons snipped chives
# Instructions:
01 -
Toss diced potatoes into your slow cooker. Pour in the chicken broth and milk, then sprinkle with powdered garlic, salt and pepper. Mix everything together.
02 -
Put the lid on and let it cook on high for 3½ to 4 hours until you can easily poke a fork through the potatoes.
03 -
Drop in the butter and smash potatoes with a masher or mixer until you get the texture you want.
04 -
Mix in the sour cream and Parmesan. Give it a taste and add more seasoning if needed. Scatter chives on top and serve while hot.
# Notes:
01 -
You can make it earlier and warm it up later
02 -
Stays good in the fridge for 3 days
03 -
You can freeze it for up to 2 months