Side Pannel
Crock Pot Mashed Potatoes
Crock Pot Mashed Potatoes
- Recipe Submitted by maryjosh on 03/13/2018
Ingredients List
- 4 medium yukon potatoes, skin-on
- 1/2 cup unsweetened almond milk
- 1/2 cup low sodium chicken broth
- 3 cloves garlic, smashed
- 1/3 cup plain greek yogurt
- 1/4 parmesan cheese, grated
- 1/2 tsp sea salt
- 1/4 tsp pepper
- garnish: sliced fresh chives or green onions, if desired
Directions
Cut the potatoes into quarters and then add them, along with unsweetened almond milk, low sodium chicken broth, sea salt, ground black pepper, and a few whole garlic cloves into a slow cooker.
Toss to combine.
Now, cover the crock pot and cook for about 3-4 hours on high or 6-8 hours on low.
When the potatoes are very tender, mash them directly in the slow cooker to your desired consistency using a potato masher.
Next, add the plain greek yogurt and grated parmesan, and season to taste.
Place the lid back on the crock pot and heat through for another 15-20 minutes before serving.
Garnish with sliced chives, if desired.
If you find the consistency to be too thin, you can add a little more greek yogurt and stir in. If you find the consistency to be too thick, you can loosen with additional almond milk or chicken broth and then re-season with salt and pepper, as necessary.
Toss to combine.
Now, cover the crock pot and cook for about 3-4 hours on high or 6-8 hours on low.
When the potatoes are very tender, mash them directly in the slow cooker to your desired consistency using a potato masher.
Next, add the plain greek yogurt and grated parmesan, and season to taste.
Place the lid back on the crock pot and heat through for another 15-20 minutes before serving.
Garnish with sliced chives, if desired.
If you find the consistency to be too thin, you can add a little more greek yogurt and stir in. If you find the consistency to be too thick, you can loosen with additional almond milk or chicken broth and then re-season with salt and pepper, as necessary.
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