Easy Slow Cooker Mashed Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3½ pounds potatoes, cleaned and cut into cubes (Yukon gold, russets, or red skin)
02 -
1 cup chicken broth, low sodium or no sodium added
03 -
1 cup milk (2%)
04 -
1 teaspoon garlic powder
05 -
½ teaspoon salt, or to taste
06 -
¼ teaspoon pepper, or to taste
07 -
4 tablespoons unsalted butter
08 -
½ cup sour cream
09 -
1 cup Parmesan cheese, grated (3 ounces)
10 -
2 tablespoons chives, chopped
# Instructions:
01 -
Add the cubed potatoes to your slow cooker. Add the chicken broth, milk, garlic powder, salt and pepper. Stir everything together.
02 -
Cover with the lid and cook on high for 3½ to 4 hours. The potatoes should be fork tender when done.
03 -
Add the butter to the potatoes and mash using a potato masher. Alternatively you can use a mixer to mix them until smooth, depends on what kind of consistency or texture you're going for.
04 -
Stir in the sour cream and Parmesan cheese. Taste for salt and pepper and adjust as necessary. Garnish with chives and serve hot.
# Notes:
01 -
Can use Yukon gold, red skin, or russet potatoes
02 -
Stores in refrigerator up to 3 days
03 -
Can be frozen for up to 2 months