“Idaho” about you, but any form of a potato almost always hits the spot for us! So, to fulfill your comfort-food fantasy, these little star-of-the-show Slow Cooker Mashed Potatoes are right on the money! You’ll be digging these smooth, creamy, buttery (did we mention creamy?!) mashed potatoes right out of the pot! Don’t let the time or these yummy spuds pass you by without trying the West’s best Slow Cooker Mashed Potatoes. Dig up some time and sprout a new appreciation for these underappreciated, but dreamy and creamy, must-have, dirt-hugging little rascals today! Later tater!
Ingredients
- 4 pounds Yukon gold or russet potatoes, peeled and cut into 2-inch chunks
- 4 cups chicken broth
- 8 tablespoons butter, divided
- kosher salt, to taste
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 4 cloves garlic, minced
- milk, to taste
- pepper, optional, to taste
- chives, optional, to taste, chopped
Directions
Step 1 –In a slow cooker, add the potatoes and the chicken broth.
Step 2 –Add 2 tablespoons of the butter and the salt to the top of the potatoes.
Step 3 –Cover the slow cooker and cook until the potatoes are tender, on high heat for about 3-4 hours or on low heat for about 6-8 hours.
Step 4 –Drain the liquid from the potatoes and return them to the slow cooker.
Step 5 –Add the remaining butter, the cream cheese, the sour cream, and the garlic to the potatoes.
Step 6 –Using a hand masher or electric mixer, mash the potatoes until they become creamy.
Step 7 –Add the milk to the potato mixture until it has reached the desired consistency.
Step 8 –Stir the salt and the pepper into the mashed potatoes.
Step 9 –Garnish the mashed potatoes with the chives and serve.