Creamy Make Ahead Mashed Potatoes (Crock Pot)
|Categories:||Potatoes, Quick & Easy|
|Keywords:||crockpot, mashed, Vseward|
|5 lb||sierra gold, red or russett potatoes, peeled and diced|
|1 1/2 c||chicken broth, low salt (can use water or half water, half broth)|
|1 c||butter, cut into chunks|
|1 1/4 Tbsp||garlic powder|
|3 1/4 tsp||ground black pepper|
|1 1/3 c||milk, slightly warmed|
|2 Tbsp||sour cream|
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DirectionsPlace the potatoes, water, chicken broth and butter into a 4-5 quart slow cooker.
Season with salt, garlic powder, and pepper.
Cover, and cook High for 4 - 4 1/2 hours until potatoes are fork tender.Do not remove the excess water from slow cooker. This adds to the creamy texture.
Mash potatoes with a masher or electric beater, adding the desired amount of warm milk and the sour cream to achieve a creamy consistency.May serve immediately or Keep warm on low until serving up to 2 hours. Just keep the lid on it.
Stir before serving.