2 1/2 to 3 lb red skin potatoes, quartered
4 cloves garlic, sliced
3/4 cup chicken or turkey stock
1/3 cup sour cream
1/4 cup milk
2 tablespoons butter
1 tablespoon chopped rosemary
Place the potatoes in the slow cooker. Add garlic, broth and rosemary. Stir. Cook and cook on high until potatoes are tender, about 3-4 hours. Pour in milk, butter and sour cream, mash. Serve right away or adjust the setting to low to keep warm until you are ready to serve.
Someone sent me a link on Twitter for some slow cooker mashed potatoes. The recipe itself didn’t look too appetizing (it called for spreadable, flavored cream cheese) but I liked the idea so I came up with this recipe. Anyway, of course it is quicker to make the potatoes on the stove but making them in the slow cooker is perfect for the holidays or entertaining. Not only do they keep warm in the slow cooker for as long as you need them but they free up a burner on the stove and eliminate the need to boil water or keep an eye on them. The garlic in these takes on a mild roasted taste and just melts into the creamy (but not too rich!) mashed potatoes.