Anti Inflammatory Slow Cooker Mashed Potatoes
Total time4 hr 15 min
Prep time15 min
Cook time4 hr
4.6(8)
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Learn more →Ingredients
6 servings
- 3 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
- ½ cup low-sodium chicken broth
- 4 tbsp unsalted butter, cut into pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp salt
- ½ tsp black pepper
- ½ cup sour cream
- ¼ cup whole milk, warmed
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Add the potato chunks, chicken broth, butter pieces, salt, and black pepper to a 6-quart slow cooker. Stir briefly to distribute the butter and seasoning.
- 2
Cover and cook on High for 3 to 4 hours, until the potatoes are completely tender and a fork slides through a chunk with no resistance.
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