A dish that brings together the rich flavors of garlic and the fluffiness of perfectly cooked potatoes, all while taking advantage of the convenience of a slow cooker.
Ingredients
Scale:
3 pounds of russet or Yukon Gold potatoes, peeled and cut into quarters
6 cloves of garlic, peeled and minced
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup whole milk, warmed (or use cream for extra richness)
1 cup sour cream
1 teaspoon salt, adjust to taste
½ teaspoon black pepper, freshly ground
Optional—2 tablespoons of chopped chives or parsley for garnish
Instructions
Begin by peeling the potatoes and cutting them into quarters. Rinse under cold water after cutting to remove excess starch and pat them dry.
Place the cut potatoes into the slow cooker along with the minced garlic, ensuring the garlic is evenly distributed.
Scatter the pieces of butter over the top of the potatoes.
Sprinkle the salt and black pepper over the potatoes, ensuring an even distribution.
Pour in the warm milk and cover the slow cooker. Set it on low and cook for 6 to 8 hours, or on high for 3 to 4 hours.
Once cooked, use a potato masher or hand mixer to mash the potatoes directly in the slow cooker. Add the sour cream and mix until desired creamy consistency is reached.
Taste your mashed potatoes and adjust the seasoning with more salt or pepper if needed.
Transfer the mashed potatoes to a serving bowl and garnish with fresh herbs if desired.
