Creamy Slow Cooker Mashed Potatoes
Creamy Slow Cooker Mashed Potatoes are incredibly easy to make! With a hint of garlic and parmesan cheese, this will become your favourite recipe!
Servings: 8 serves
Ingredients
- 5 pounds potatoes peeled and cut into 1 1/2-inch pieces
- 1 cup chicken broth stock
- 4 cloves garlic crushed
- 1/3 cup butter diced, reduced fat if counting points or calories
- 1 pinch salt adjust to your tastes
- 2/3 cup sour cream light if counting points or calories
- 1/3-1/2 cup hot milk skim or 2% if counting points or calories
- 1/2 cup parmesan cheese fresh grated, optional - substitute with cheddar if your prefer
- 1 pinch pepper to taste
Instructions
- Place the potatoes, broth, garlic and butter into a 6qt slow cooker. Season with salt; mix together and cover with lid. Cook on HIGH setting for 4 hours or LOW setting for 7-8 hours, until very tender.
- Mash potatoes with a potato masher or electric beater. Stir the sour cream and milk through until well combined and creamy (add more milk if desired). Stir through the parmesan cheese.
- Keep on low or warm setting until ready to serve.
Notes
*You can use unpeeled potatoes if you like skin in your mash!
Slow cooker mashed potatoes maintain a creamy consistency for a couple of hours after mashing if the lid stays on the slow cooker. If the lid has been removed and the potatoes have dried out a little, just add a little more milk to reach desired consistency.
Slow cooker mashed potatoes maintain a creamy consistency for a couple of hours after mashing if the lid stays on the slow cooker. If the lid has been removed and the potatoes have dried out a little, just add a little more milk to reach desired consistency.
Nutrition
Calories: 335kcal | Carbohydrates: 54g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 323mg | Potassium: 1.253mg | Fiber: 6g | Sugar: 3g | Vitamin A: 357IU | Vitamin C: 56mg | Calcium: 151mg | Iron: 2mg