Slow Cooker Mashed Potatoes
Ordinarily I make mashed potatoes the old fashioned way on the stove top. But this year (since I wasn’t pregnant and could be thankful for the bounty of wine) I decided to prepare just about everything in advance so I could spend as little time in the kitchen as possible on Thanksgiving day. I saw a recipe for slow cooker mashed potatoes on Coconut & Lime that didn’t seem nearly as offensive as the other slow cooker recipes that called for both cream cheese and sour cream. I had all of the ingredients available and almost all were local.
In the end I learned that I much prefer regular mashed potatoes, but if you need the space on the stovetop or you’re cooking for a large group and want to be able to relax and enjoy the party this recipe is a reasonable substitute.
Slow Cooked Garlic Rosemary Mashed Potatoes from Coconut & Lime
Ingredients:
2 1/2 to 3 lb red skin potatoes, quartered (I used white potatoes from Red Earth Farm)
4 cloves garlic, sliced (from Red Earth Farm)
3/4 cup chicken or turkey stock (homemade from chickens from Meadow Run Farm)
1/3 cup sour cream
1/4 cup milk (Natural by Nature)
2 tablespoons butter
1 tablespoon chopped rosemary (my garden)
pepper
Directions:
Place in the slow cooker. Add garlic, broth and rosemary. Stir. Cook and cook on high until potatoes are tender, about 3-4 hours. Pour in milk, butter and sour cream, mash. Serve right away or adjust the setting to low to keep warm until you are ready to serve.
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