This is a great way to cook mashed potatoes without taking up space on the stovetop. It's also an excellent way to keep mashed potatoes warm before serving.
Recipe courtesy of Kelsey Nixon
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Slow Cooker Garlic Mashed Potatoes
Total:
5 hr 40 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
5 hr 40 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 pounds Yukon gold potatoes, peeled and diced into 1/2-inch chunks
  • 1 head garlic, halved
  • 2 cups low-sodium chicken broth
  • 1/2 stick (1/4 cup) unsalted butter
  • 3/4 cup half-and-half
  • 4 ounces cream cheese, softened
  • Kosher salt and cracked black pepper
  • Chopped fresh chives, for garnish

Directions

Combine the potatoes and garlic in the slow cooker. Pour the chicken broth over the potatoes, cover and cook on high 3 to 4 hours, or on low 6 to 8 hours.

Remove the potatoes and drain, reserving the cooking liquid and removing the garlic. Return the potatoes to the slow cooker.

Melt the butter in a small saucepan with the half-and-half over low heat. Remove from the heat and add to the potatoes along with the cream cheese and liberally season with salt and pepper. Use a potato masher to mash, adding the reserved cooking liquid to the potatoes if necessary for the desired consistency.

Keep warm before transferring to a serving platter. Garnish with chopped chives.

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