Slow Cooker Mashed Potatoes
Serves 230 mins prep90 mins cook
This Slow Cooker Mashed Potatoes recipe was originally titled Roasted Garlic and Thyme Slow-Cooked Mashed Potatoes when it debuted in my holiday ebook. That was just too damn long to be tryna type out repeatedly online so I condensed it.
0 servings
What you need
lb potato
cup chicken broth
cup buttermilk
cup whipped cream
tbsp garlic
tbsp salted butter
tsp kosher salt
tsp black peppercorn
Instructions
Add your potatoes, roasted garlic, and thyme to the slow cooker. Pour the chicken broth over the potatoes and stir everything together. Cook on high for 2-4 hours, stirring once every hour – turning off when the potatoes are fork tender. Once the potatoes are cooked through remove the thyme stems and add the buttermilk and butter. Use a potato masher to transform the chunks of potato into mashed potatoes; how chunky you leave them is up to you, just mash them enough to absorb the liquids. After the potatoes have been mashed, gently fold in the heavy cream and taste. Add the salt if needed, and finish the freshly cracked black pepper. Dassit!View original recipe