Creamy Slow Cooker Mashed Potatoes
- 5 pounds potatoes peeled and cut into 1 1/2-inch pieces
- 1 cup chicken broth / stock
- 4 cloves garlic crushed
- 1/3 cup butter diced
- good pinch of salt
- 2/3 cup sour cream
- 1/3-1/2 cup hot milk
- 1/2 cup fresh grated Parmesan cheese (optional — substitute with cheddar if your prefer)
- pepper to taste
Place the potatoes, broth, garlic and butter into a 6qt slow cooker. Season with salt; mix together and cover with lid. Cook on HIGH setting for 4 hours or LOW setting for 7-8 hours, until very tender.
Mash potatoes with a potato masher or electric beater. Stir the sour cream and milk through until well combined and creamy (add more milk if desired). Stir through the Parmesan cheese.
Keep on low or warm setting until ready to serve.