Serves 6

  • 3 pounds (8 medium) Yukon Gold potatoes, peeled and cut into 1" pieces
  • 4½ cups reduced-sodium chicken broth
  • ¾ cup low-fat buttermilk
  • ½ cup light sour cream
  • 3 Tbsp. whipped butter
  • 1½ tsp. kosher salt
  • 1 tsp. ground black pepper
  • 3 Tbsp. chopped fresh chives

Active time: 25 minutes
Total time: 4 hours 25 minutes

Place potatoes in a slow cooker, then pour broth over top. Cover and cook on high for 4 hours (or on low for 8), until potatoes are soft.

Set a colander over a bowl and drain potatoes, reserving 1 cup broth; return to slow cooker. Add buttermilk, sour cream, reserved broth, butter, salt, and pepper. Mash, stir in chives, and serve.

To make ahead
Cook 1 day ahead and refrigerate. Reheat in slow cooker a few hours before serving.

From Skinnytaste Fast and Slow(Clarkson Potter), by Gina Homolka


Next Story