I LOVE Mashed Potatoes. They just seem to go with everything- from pork chops to steak to fried chicken everything is complimented by mashed potatoes. But at 5 p.m. with bellies growling it’s not always a good time to peel potatoes and boil them.
Hence my beloved slow cooker!
5 lb baking potatoes, peeled, cut into chunks
1 1/2 cups Chicken Broth
1/4 cup butter
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 to 1 cup heavy cream, warmed
1/2 cup Milk, warmed, optional
While peeling and cutting potatoes- fill slow cooker with chicken broth and butter. Place on high.
Place potatoes into slow cooker.
Cook 4 hours on high or 8 hours on low.
When potatoes are tender (or you get home)- mash potatoes. All all remaining ingredients except cream.
Add cream until desired consistency is achieved. You may find you need to use the thinner milk to make the potatoes creamier.
Cover and place on low heat until serving time.