Wednesday, February 19, 2014

Ultimate Slow Cooker Mashed Potatoes

This is a pretty good recipe; I'm making it today. Of course, for us, I don't use as much stuff! I read in Mother Earth News that potatoes are actually better for you boiled than any other way - how about that!

These amounts are supposed to make 20 servings.
5 lb baking potatoes, peeled and cut into 1 inch chunks
1.5 cups chicken broth
1/4 cup butter cut into chunks
1 cup sour cream or plain yogurt
1 tsp garlic powder (I use  real, minced garlic)
1 tsp onion power (again, real onions)
1/2 tsp salt
1/4 tsp black pepper
1/2 to 1 cup warm milk

1. In 4 to 5 quart slow cooker, place potatoes, broth, and butter.
2. Cook on high 4 hours to 4 hrs 30 min until potatoes are tender. (Or cook on low 8 hours)
3. Add remaining ingredients except milk.
4. Mash potatoes, do not overmix.
5. Stir in enough milk for the consistency you like.
6. Cover and keep on low or warm until serving (up to 2 hours). Stir before serving.

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