3poundsRusset potatoes (unpeeled), cut into quarters
1/2teaspoonfine sea salt, plus more to taste
1/4teaspoonfreshly cracked black pepper, plus more to taste
4cloveschopped roasted garlic
1/4cupplain Greek or Skyre yogurtfull fat or 2% work better
1 - 2tablespoonsmilk, (I used almond milk) or more as needed
grated Parmesan for toppingoptional
chopped parsley for toppingoptional
Cut your potatoes into quarters and place them in the slow cooker along with the salt, pepper, oregano and roasted garlic.
Cook for 2-3 hours on high or 5-6 hours on low, or until potatoes are tender. (Mine usually take about 2.5 hours)
Once potatoes are tender, add the butter and mash with a potato masher until fluffy. Add sour cream and milk and continue mashing until smooth.
Adjust seasonings as needed. Serve warm with more butter, grated Parmesan, and chopped parsley if desired.
Slow Cooker Mashed Potatoes with Roasted Garlic
Amount Per Serving (1 serving)
Calories 132Calories from Fat 18
% Daily Value*
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.