Mashed Potatoes {Crockpot}

For the longest time, I had boycotted mashed potatoes. Even though they are one of my favorite foods, I just couldn’t seem to get them right. Then, not long ago I wondered if I could expedite a meal by cooking the potatoes in the crockpot to help save time. That’s one less component of the meal to deal with in the evening. I decided to give them a try again and I’m so glad I did.

The pic above is an example of when I made the potatoes a little chunky. I usually love my mashed potatoes creamy, but these were going on top of a Shepherd’s Pie and I wanted them to have a little more texture.

Servings: 4
Prep Time: 5 minutes
Cooking Time: 4-5 hours

Ingredients:
4-5 potatoes – cut into large chunks (I prefer mine peeled on most occasions)
enough water or chicken broth to cover potatoes
3/4 cup plain Greek yogurt/sour cream
1/2 cup milk
1 tbs. minced garlic
2 tsp. salt
1 tsp. black pepper (or for me, half of the entire shaker. I love me some pepper.)

Add ins:
shredded cheese
sour cream
crumbled bacon
garlic salt
chives

Directions:
1. Spray the inside of your crockpot with non-stick spray.
2. Add in the potatoes and pour in water or chicken broth so that the potatoes are covered.
3. Cook for 4-5 hours on low. Potatoes should be easily mashable.
4. Drain water and add in other ingredients.
5. Using a hand mixer, mix the ingredients until you get the consistency you want. Be careful not to over mix!

 

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