Slow Cooker Mashed Potatoes (Print Version)

Rich and creamy mashed potatoes cooked slowly for a melt-in-your-mouth texture and buttery taste.

# Ingredients:

Vegetables

01 - 5 pounds peeled and diced russet potatoes

Liquids

02 - 4 cups chicken broth

03 - 1½ cups milk or heavy cream

Dairy

04 - 1 cup unsalted butter (2 sticks), divided

05 - 8 ounces cream cheese, softened and cubed

06 - ½ cup sour cream (optional)

Seasonings

07 - 1 tablespoon salt, plus more to taste

08 - 1 teaspoon ground black pepper, plus more to taste

09 - 1 teaspoon garlic powder

Garnish

10 - Fresh parsley or chives

# Instructions:

01 - Place peeled and diced potatoes in a 6-quart or larger slow cooker. Pour in chicken broth, then sprinkle with salt, pepper, and garlic powder. Slice ½ cup (1 stick) of butter and distribute evenly over the potatoes.

02 - Cover and cook on low heat setting for 6 hours or on high for 3 hours, until the potatoes are tender when pierced with a fork.

03 - Turn off the slow cooker and carefully drain off the remaining broth without disturbing the potatoes.

04 - Add remaining butter, cream cheese, and sour cream (if using) to the potatoes. Cover and allow to sit for 10 minutes to soften and meld flavors.

05 - Mash the potatoes using a potato masher or beat with a hand mixer. Gradually add milk or heavy cream, about 1 cup, until reaching desired smooth and creamy consistency. Adjust seasoning with additional salt and pepper if needed.

06 - Transfer mashed potatoes to a serving dish and garnish with freshly chopped parsley or chives.

# Notes:

01 - For a lighter consistency, substitute milk in place of heavy cream. To extend servings at large gatherings, this recipe can serve up to 12 when accompanied by other side dishes.

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