Simple Slow Cooker Mashed Potatoes

The nice thing about making such a large amount at a time is that you can place leftover, individual scoops of the potatoes on a baking sheet, allow to freeze and then place in freezer bags. All you have to do after that is take out what you need for future meals and heat on a small baking sheet.

Ingredients:

• 5 lb red potatoes, washed and cut into 1 inch cubes
• 1 1/2 cups chicken broth
• 1/2 cup butter
• 1 Tbsp. minced garlic
• 3/4 cup sour cream
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 cup milk, warmed

Directions:

Place potatoes and chicken broth in a 4 to 5 quart slow cooker.

Melt butter in a small sauce pan; add minced garlic, saute until garlic is softened and fragrant and then stir into potatoes and chicken broth. Cover and cook on high heat until potatoes are tender, about 4 to 4 1/2 hours.

Heat milk in a small saucepan and set aside.

Add sour cream, salt and pepper to the potatoes and mash or beat until well blended. Slowly stir in milk until reaching desired consistency (you may not need the entire cup of milk), set heat to low and cover for up to 2 hours. Stir before serving.