Ultimate Slow Cooker Mashed Potatoes
Jo Ann Duren
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- 5 lb
- russet or idaho baking potatoes, cut into cubes
- 1 1/2 c
- progresso chcken broth (from 32 oz. carton)
- 1/4 c
- butter or margarine, cut into cubes
- 1 c
- sour cream or plain yogurt
- 1 tsp
- garlic powder
- 1 tsp
- onion powder
- 1/2 tsp
- 1/4 tsp
- ground black pepper
- 1/2 to 1 c
- milk, warmed
1In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter.
2Cover, cook on High heat setting 4 hours to 4 hours 30 minutes, or until potatoes are tender.
3Add remaining ingredients except milk. Mash, crush or smash potatoes using potato masher,or beat with electric mixer on low speed until well blended. Do not overmix. Stir in enough milk for desired creamy consistency. Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving.
4Makes 20 servings (1/2 cup each)