Slow Cooker Mashed Potatoes
Servings: 6 servings
Slow cooker mashed potatoes don't require boiling, and take just 10 minutes of prep.
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- 3 pounds russet potatoes about 4 cups, 6 potatoes
- ¾ cup chicken broth low sodium
- ⅓ cup butter
- ¼ cup sour cream
- ¼ cup heavy cream approximately
- ½ teaspoon salt and pepper each
Wash potatoes, and peel if desired. Cut into 1" chunks of even thickness.
Place potatoes and chicken broth in a slow cooker. Cover, and cook on high for 3 hours or low for 5-6 hours, or until potatoes are fork tender.
Add butter, sour cream, heavy cream, salt and pepper. Mash potatoes until no lumps remain. Add more cream as needed until desired consistency is reached.
You can leave the peels on or remove them, depending on preference.
Mashing with a masher will keep the potatoes from becoming gluey. Alternatively, use a hand mixer to save time.
Calories: 324kcal | Carbohydrates: 42g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 414mg | Potassium: 993mg | Fiber: 3g | Sugar: 2g | Vitamin A: 523IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 2mg