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Ingredients
3poundsrusset potatoesabout 4 cups, 6 potatoes
¾cupchicken brothlow sodium
⅓cupbutter
¼cupsour cream
¼cupheavy creamapproximately
½teaspoonsalt and peppereach
Instructions
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.
Notes
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.