These are the best mashed potatoes I’ve ever had. And, they’re convenient, too, since they cook entirely in a slow cooker. If you don’t want to cook five pounds of potatoes all at once, just cut the recipe in half, but these do keep well in the fridge as leftovers.
- 1 1/2 c. water or chicken broth
- 2 chicken bouillion cubes (omit if using chicken broth)
- 5 lb potatoes
- 1/4 c. butter
- heavy pinch of salt and pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 c. sour cream
Combine all ingredients except potatoes, sour cream and milk in slow cooker. Turn slow cooker dial to “high” and cook until the cubes are dissolved and butter is melted.
Add potatoes and stir. (You could peel the potatoes, but I’m lazy and I like the skins.) Don’t worry if it seems like there won’t be enough water. This recipe steams the potatoes rather than boiling them, and you can always add more water later if your taters dry out.
Cook on high 4-5 hours or until potatoes are tender.
Mash with a hand-held potato masher, adding sour cream and just enough milk to create your desired consistency.
The potatoes keep well in the slow cooker for a few hours. Great as a side dish or base for stroganoff or steak tips.
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Tagged: side dishes