The Best Ever Slow Cooker Mashed Potatoes

• Gluten free

• Produce

  • 1 Chives, Fresh
  • 2 cloves Garlic
  • 5 lbs Yukon gold or russet potatoes

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/3 cup Sour cream
  • 1 1/2 cup Whole milk

Found on wholefully.com

Description

Ingredients

• 5 pounds Yukon Gold or Russet potatoes (or a mixture), peeled and chopped
• 1 cup chicken broth
• ½ cup (1 stick) unsalted butter
• ½ teaspoon salt, plus more to taste
• 2 cloves garlic, minced
• ⅓ cup sour cream
• ½ cup–1 cup whole milk
• Fresh chopped chives, for garnish

Directions

• Combine the potatoes, broth, butter, ½ teaspoon salt, and garlic in the basin of a slow cooker. Cook on high for 3-4 hours, or low for 4-6, or until the potatoes are very tender. Stir occasionally throughout the cooking time to make sure all the potatoes touch the broth at some point.
• Mash the potatoes using a hand-held potato masher until no lumps remain. Then, mash in additional salt to taste, sour cream, and whole milk, starting with ½ cup, and adding more until the potatoes reach your desired consistency.
• Optional: Using an electric hand mixer, fluff the potatoes just for about 20-30 seconds to get that whipped potato texture. Do NOT overmix or you risk your potatoes turning gummy.
• Sprinkle on chopped chives, cover the potatoes, put the slow cooker to warm, and then serve.