Crockpot Mashed Potatoes
Ingredients
The potatoes
-
5
pounds
russet potatoes, peeled and sliced
The broth and seasonings
-
2 ½
cups
broth
-
½
teaspoon
sea salt
-
¼
teaspoon
fresh ground black pepper
The creamy additions
-
¼
cup
butter, melted
-
¼
cup
butter, diced (for finishing)
-
4
ounces
cream cheese, diced
-
½
cup
sour cream
-
¼
teaspoon
sea salt (for finishing)
-
¼
teaspoon
black pepper (for finishing)
Instructions
- Bring the broth to a boil in the microwave or on the stove.
- Place the peeled and sliced potatoes in the slow cooker and pour the liquid on top.
- Season with salt and pepper, then brush the potatoes with melted butter.
- Cover the potatoes with parchment paper and place the lid on the slow cooker.
- Cook on high for 3 to 4 hours, or low for 5 to 6 hours.
- Once cooked, discard the parchment and add the remaining butter.
- Mash the potatoes using a potato masher.
- Add the cream cheese and let it soften with the lid on for a few minutes.
- Stir in the sour cream and adjust seasonings as needed.
- Serve warm.
Nutrition Facts (estimated)
Servings
12
Calories
272
Total fat
13g
Total carbohydrates
36g
Total protein
5g
Sodium
444mg
Cholesterol
36mg
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