Mashed Potatoes (Slow-Cooker)

slowcookermashedpotatoes Creamy Slow Cooker Mashed Potatoes are incredibly easy to make and will no doubt become your favourite slow cooker recipe. Extremely versatile and mega creamy using only half of the amount of butter than the usual mashed potato recipe, you can make these however you like.

5 lbs potatoes peeled and cut into 1½" pieces (2.2 kg)
1 cup chicken broth/stock
4 cloves garlic, crushed
⅓ cup butter, diced
good pinch salt
⅔ cup sour cream
⅓-½ cup 2% milk
½ cup Parmesan cheese, freshly grated
black pepper, freshly ground

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.

Properly stored mashed potatoes in an air tight container will last up to 5 days in the refrigerator.

Makes 8 servings.

Cook's 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.