5poundspotatoesdiced; peeled or unpeeled (*See note)
1cuplow-sodium chicken broth
4garlic clovesminced
½teaspoononion powder
⅓cupsour creamroom temperature
¼cupunsalted butterroom temperature
¼cupmilkor heavy cream to thin out the potatoes
Salt and pepperto taste
Freshly chopped chives or parsley for garnish
Instructions
Place the diced potatoes into the slow cooker, then pour in the chicken broth.
5 pounds potatoes, 1 cup low-sodium chicken broth
Add the garlic and onion powder, stir to combine, and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
4 garlic cloves, ½ teaspoon onion powder
Remove the lid, and use a potato masher to mash the potatoes until smooth. Stir in the sour cream, butter, milk, salt, and pepper.
⅓ cup sour cream, ¼ cup unsalted butter, ¼ cup milk, Salt and pepper
Garnish with melted butter, chives or parsley and serve warm.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of mashed potatoes. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*We leave the skin on our potatoes. If you’re worried about texture, consider peeling the potatoes. The skin disconnects from the potatoes as they’re being mashed and it can be difficult if not impossible to remove them once they’re cooked.*Any variety of potato works. We use Yukon Gold or Russets, but red potatoes also make a great option.