This simple side dish recipe only takes a few minutes to prep and the slow cooker does all the rest! This will become your new favorite recipe.
Prep Time: 10minutes
Cook Time: 3hours
Total Time: 3hours10minutes
3poundsrusset or yukon potatoes, about 8 medium-sized
¼teaspoonground black pepper
1-3Tablespoonsheavy cream, can sub with milk
Wash and peel the potatoes. Cut into 2-inch cubes.
Place potatoes, chicken broth, salt and pepper in the slow cooker (4 or 6 quart). Stir and cook on high for 3-4 hours or low for 6-7 hours, or until potatoes are fork tender. Drain most of the broth.
Add in melted butter and sour cream. Mash with a potato masher or an electric beater. Add 1 Tablespoon of heavy cream at a time, until you reach your desired consistency. Be careful not to over mash. Salt and pepper to taste.
Keep the lid on and the slow cooker on warm setting until ready to serve.
Feel free to add in a 1/2 teaspoon garlic powder or minced garlic before you cook the potatoes. You can also leave the skins on if you prefer.