Recipe from here.
5 pounds russet potatoes, peeled and cut into small chunks
1 1/2 cups chicken broth
1/4 cup butter, cut into pieces
1 cup sour cream*
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoons ground black pepper
1/2 to 1 cup milk, warmed.
Place the potatoes, chicken broth and butter into your crockpot. Cover and cool on high for 4 hours or until the potatoes are tender. Add sour cream garlic powder, onion powder, salt, and black pepper. Mash potatoes with a potato masher or beat them with an electric mixer on low. Stir in milk a little at a time until you have the desired consistency.
Cover and set the crockpot on low or warm until ready to serve. (Do not keep the crockpot on for more than 2 hours).
Stir before serving.
*My mom said that the next time she makes these, she's going to use cream cheese instead of sour cream. I will let you know how it turns out when she does. (Or if I bet her to it and try it first!)
|Mashed potatoes with Brown Butter|
More Potato Recipes:
Salt and Vinegar Roasted Potatoes
Ranch, Cheddar, and Bacon Potatoes
Twice Baked Potatoes
Twice Microwaved Loaded Potatoes
More Crockpot Recipes:
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Brown Sugar and Garlic Chicken
Creamy Butternut Squash Soup
Hot Spinach and Artichoke Dip
Tomato and Artichoke Chicken