SLOW COOKER BUTTERY GARLIC HERB MASHED POTATOES
PREP TIME
COOK TIME
TOTAL TIME
Author: Tiffany
Serves: 6
INGREDIENTS
- 2 pounds red potatoes, washed and chopped into 2-inch pieces (you don't need to peel them)
- 4 tablespoons butter
- ½ cup sour cream (or plain greek yogurt)
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh parsley (or 2 teaspoons dried parsley flakes)
- ½ teaspoon dried or fresh basil
- ¼ teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- ¼ cup milk
INSTRUCTIONS
- Add chopped potatoes to a greased slow cooker. Cover and cook on high for 2-3 hours or on low or 5-6 hours on low.
- When potatoes are cooked and fork-tender, add all remaining ingredients (let the butter melt for a couple of minutes). Use a hand mixer or a masher to mash the potatoes. (*see note) Serve warm.
NOTES
*recipe adapted from Slow Cooker Mashed Potatoes
**This recipe can easily be doubled for large groups - just increase the cooking time by 1-2 hours.
**Although I have never had this happen to my potatoes, I have heard some people complain of "gluey" potatoes after mashing. Click HERE for my tips on making perfect, never-gluey mashed potatoes!
**This recipe can easily be doubled for large groups - just increase the cooking time by 1-2 hours.
**Although I have never had this happen to my potatoes, I have heard some people complain of "gluey" potatoes after mashing. Click HERE for my tips on making perfect, never-gluey mashed potatoes!
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