Buttery Garlic Herb Mashed Potatoes (Slow Cooker) Recipe
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Category: |
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Ingredients: |
Ingredients: 2 pounds red potatoes, washed and chopped into 2-inch pieces (you don't need to peel them)
4 tablespoons butter
½ cup sour cream (or plain greek yogurt)
1 tablespoon minced garlic
1 tablespoon finely chopped fresh parsley (or 2 teaspoons dried parsley flakes)
½ teaspoon dried or fresh basil
¼ teaspoon dried oregano
2 teaspoons salt
1 teaspoon pepper
¼ cup milk
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Directions: |
Directions:1. Add chopped potatoes to a greased slow cooker. Cover and cook on high for 2-3 hours or on low or 5-6 hours on low.
2. When potatoes are cooked and fork-tender, add all remaining ingredients (let the butter melt for a couple of minutes).
3. Use a hand mixer or a masher to mash the potatoes. (see note) Serve warm.
NOTE: This recipe can easily be doubled for large groups - just increase the cooking time by 1-2 hours.
Some people complain of "gluey" potatoes after mashing. Read below, please.
The best tip to avoid a gluey potato is to not over mash them. It is best to mash (or smash) by using a hand potato masher. I personally love the more "organic" texture of hand-smashed potatoes!
Serves 6 |
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Personal
Notes: |
Personal
Notes: This really is a very simple "one-pot" recipe. They are delicious and always a crowd pleaser!
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