Ingredients
Scale
- 5 lbs Red or Yukon Gold potatoes, washed and cubed
- 1 cup low-sodium chicken or vegetable broth
- 1/2 cup salted butter, sliced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup milk or heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Wash your potatoes thoroughly under cold water. If you are using red or Yukon Gold potatoes, leave the skins on to save time and add texture. Cut the potatoes into uniform 1-inch chunks to ensure even cooking. Grease the inside of your slow cooker with cooking spray or a little butter to prevent sticking.
- Place the cubed potatoes into the crockpot. Pour the broth over the potatoes and add the minced garlic, salt, and pepper. Lay the slices of butter across the top. Cover the slow cooker with the lid and set it to “High” for 4 hours or “Low” for 7 to 8 hours. Do not open the lid during the cooking process to keep the steam trapped inside.
- Once the potatoes are fork-tender, turn the heat to “Warm.” Pour in the milk and add the Parmesan cheese. Use a potato masher or an electric hand mixer directly in the crockpot to mash the potatoes until they reach your desired consistency. If the mixture is too thick, add an extra splash of milk. Garnish with parsley and serve directly from the pot.
- Cook Time: 4 hours 10 minutes