Slow-Cooker Mashed Potatoes

Photo by Carmen Troesser
November 2017


Slow-Cooker Mashed Potatoes

INGREDIENTS

5 lbs. russet or Yukon Gold potatoes, peeled and cubed
cup chicken broth
cup half-and-half
2 garlic cloves, minced
1 8-oz. package cream cheese
1 cup sour cream
to cup softened butter, sliced
Kosher salt and freshly ground black pepper, to taste


PREPARATION

In the insert of a slow cooker, combine the potatoes, broth, half-and-half and garlic. Cover and cook on low until the potatoes are fork tender, 4 to 8 hours.
Using a masher or hand mixer, mash the potatoes. Add the cream cheese, sour cream, butter, salt and pepper and mix well. Taste and adjust seasonings, then set the slow cooker to warm until ready to serve.

Tip: Make sure you watch these mashed potatoes closely the first time you make them. The size you cut the potatoes can greatly affect cooking time, and each slow cooker works differently.