Creamy Crock Pot Mashed Potatoes

• Gluten free

• Produce

  • 2 lbs Russet potatoes

• Canned Goods

  • 1/2 cup Chicken stock

• Condiments

  • 2 tbsp Creamed horseradish

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 tsp Salt

• Dairy

  • 1/2 stick Butter
  • 1 cup Milk

Found on platedcravings.com

Description

Directions

• Lightly grease your slow cooker with butter or cooking spray.
• Peel the potatoes (if desireand roughly chop them into 1-inch pieces.
• Add chopped potatoes, chicken stock, salt, and a little bit of black pepper to the bowl of a slow cooker. Cover and cook on high for 4 hours, or until the potatoes are cooked and soft.
• When the potatoes are done, gently warm the milk and butter together in a saucepan over low heat and use a potato masher or ricer to mash the potatoes right in the slow cooker.
• Slowly stir in the warmed milk and butter. The potatoes will quickly soak up the liquid. If you want them creamier just add an additional 1/2 cup of milk.
• Season with additional salt or pepper if desired. Optional: Add creamed horseradish for the tastiest mashed potatoes ever!
• To keep the mashed potatoes warm you can leave them in the slow cooker for up to 4 hours on the keep warm setting (or switch between low and off if your slow cooker doesnt have a keep warm setting)

Nutrition