Slow-Cooker Mashed Potatoes Recipe
- 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