Crock Pot Sour Cream and Chive Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Chives
  • 5 lbs Russet idaho potatoes

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Butter or country crock spreadable butter with canola oil

• Dairy

  • 1 Butter
  • 3 cups Milk
  • 1 1/2 cups Sour cream

Found on neighborfoodblog.com

Ingredients

• 5 pounds russet Idaho® potatoes, scrubbed and peeled
• 3 cups milk, divided
• 1½ teaspoons salt, plus more to taste
• Fresh ground black pepper
• ½ cup butter
• 1½ cups sour cream
• ¼ cup chopped chives, plus more for serving.
• Additional melted butter, for serving

Directions

• Spray the slow cooker insert with non stick cooking spray. Chop the potatoes into 1 inch pieces and add them to the crock pot. Sprinkle the salt evenly over the potatoes and add a good amount of pepper. Pour 1½ cups milk over everything. Cook on high for 4-5 hours or until potatoes mash easily with a fork. Mash the potatoes with a potato masher until you get the smoothness you desire.
• Add the butter, sour cream, and additional 1 cup milk to the crock pot and use a potato masher to work the liquid into the potatoes. It will be soupy at first, but the potatoes will soak up the liquid as you mash them in. Add the last ½ cup if needed. Taste for seasonings and add more salt and pepper if needed. Stir in the chives. To serve, melt more butter over top and sprinkle with chives.