Thursday already? Wow, the week is flying by. That means it is once again time for Sandra’s Slow Cooking Thursday. Last week I started looking through some of my slow cooker cookbooks, anticipating the cooler temperatures that fall will bring. I found a recipe for garlic mashed potatoes and thought that sounded both a little silly, and a little interesting as well. I mean, it’s not that time-consuming to make mashed potatoes the traditional way. But I thought that using the Crock Pot could be convenient on days when you have a lot of pots on the stove.
Rustic Garlic Mashed Potatoes
- 2 lbs. baking potatoes, upeeled and cut into 1/2-inch cubes
- 1/2 cup water
- 2 Tbsp. butter, cut into 1/8-inch pieces
- 1 1/4 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 1 cup milk
Place all ingredients except milk in slow cooker; toss to combine. Cover. Cook on LOW 7 hours or HIGH 4 hours. Add milk to potatoes. Mash potatoes with potato masher or electric mixer until smooth. 5 servings
I substituted chicken broth for water and only used 1/4 tsp. of salt. I also did not add quite that much milk. The potatoes mashed nicely, but were a bit runny, so I decided to transfer them to a dish and broil them for a few minutes. The result was quite good! My six-year-old loved them. The three-year-old ate a bit without complaining. Next time I might drain off some of the broth before mashing them, but all in all, a success.