Ingredients
Cooking spray
3 lb. baby potatoes, quartered
4 tbsp. butter
3 cloves garlic, minced
1/4 c. water
Kosher salt
Freshly ground black pepper
1/3 c. sour cream
1/4 c. milk
1 tsp. dried oregano
1/2 tsp. dried rosemary
1 tbsp. chives, for garnish
Preparation
Step 1Grease the inside of your slow cooker with cooking spray. Add potatoes, butter, garlic, and water to slow cooker. Season with salt and pepper. Stir, cover, and cook on high heat for 3 hours, or until potatoes are tender.Step 2Once potatoes are tender, add sour cream, milk and spices. Mash with a potato masher and season with more salt and pepper, to taste. Step 3Garnish with chives before serving.
How do I cook potatoes in my slow cooker? Instead of boiling potatoes in a pot of water on the stove, for this recipe, you’ll slowly steam potatoes in a slow-cooker. Toss in the quartered potatoes, add a bit of water to the Crock-Pot along with some butter, garlic, and plenty of salt, and hit start! Make sure you do this early though, as the potatoes do need 3 hours to cook. The best part? No draining necessary. What are the best potatoes for mashed potatoes? For classic mashed potatoes, we love German Butterballs or Yukon Golds. Though we don’t typically recommend russets for classic mashed potatoes (since they absorb water readily), they work well here thanks to the minimal amount of water used. What makes these mashed potatoes different? While we could have whipped up some basic mashed potatoes, we decided to take things up a notch. We threw in minced garlic along with our potatoes so they could develop even more depth of flavor, before adding dried herbs to finish it off. Feel free to customize as you please! Top with fresh herbs, throw in some cheese — the world is your oyster when it comes to these potatoes. How do I keep my mashed potatoes warm? Once your potatoes are done, keep them in your slow-cooker on warm until your ready to dig in! Made these? Let us know how they went in the comment section below!
