Creamy Slow Cooker Potato (Print Version)
# Ingredients:
→ Base
01 -
About 3½ pounds of potatoes (like red skin, Yukon gold, or russets), scrubbed clean and chopped into cubes
02 -
1 cup of 2% milk
03 -
1 cup of chicken broth (low-sodium)
→ Seasonings
04 -
½ teaspoon of salt, adjust to your liking
05 -
¼ teaspoon of black pepper, or however much you prefer
06 -
1 teaspoon of garlic powder
→ Finishing Ingredients
07 -
½ cup of sour cream
08 -
4 tablespoons of plain unsalted butter
09 -
2 tablespoons of freshly chopped chives
10 -
1 cup (3 ounces) of grated Parmesan cheese
# Instructions:
01 -
Dump the cubed potatoes into the slow cooker. Mix in the broth, milk, garlic powder, salt, and pepper. Give it a good stir so everything combines well.
02 -
Place the lid on and let the potatoes cook on high for 3½ to 4 hours until they’re soft enough to mash easily with a fork.
03 -
Add the butter, then mash away using a potato masher or mixer until the texture is how you like it.
04 -
Mix in the Parmesan and sour cream. Taste and season if needed. Top with chopped chives and serve while it’s warm.
# Notes:
01 -
Make-ahead friendly; it reheats well
02 -
Stays good in the fridge for about 3 days
03 -
Keeps in the freezer for up to 2 months