Slow Cooker 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: 15 minutesTotal: 4 hours 15 minutesDifficulty: Easy
- 3 lbs. gold potatoes, peeled and quartered
- 6 cloves garlic, peeled
- ¾ cup vegetable broth
- 1 sprig fresh rosemary
- 2 tsp. salt
- ¼ cup milk
- 1 Tbsp. butter
- ⅓ cup sour cream
- Place the potatoes in a 4-quart slow cooker. Add garlic, broth, and salt. Stir. Add rosemary.
- Cover and cook on high until potatoes are tender, about 3–4 hours. Remove rosemary. Add the milk, butter, and sour cream. Mash with a potato masher.