Rosemary Garlic Mashed Potatoes
Slow-cooked mashed potatoes are the perfect side for busy holiday cooks. Not only does this dish leave a burner free for other cooking; there is no need to boil the potatoes before mashing them.
Serves: 10Hands-on: 10 minutesTotal: 4 hours 10 minutesDifficulty: Easy
- 3 lbs. medium red potatoes, peeled and quartered
- 4 cloves garlic, minced
- ¾ cup chicken broth
- 1 sprig fresh rosemary
- ¼ cup 1% milk
- 1 Tbsp. butter
- ⅓ cup reduced-fat sour cream
- Place the potatoes in a 4- to 5-quart slow cooker. Add garlic, broth, and rosemary. Stir. Cover and cook on high until potatoes are tender, about 3–4 hours.
- Remove rosemary. Pour in milk, butter, and sour cream. Mash with a potato masher.