Crockpot Mashed Potatoes (Print Version)

# Ingredients:

→ Base

01 - 3½ pounds potatoes (Yukon gold, russets, or red skin), cleaned and cubed
02 - 1 cup low sodium chicken broth
03 - 1 cup 2% milk

→ Seasonings

04 - 1 teaspoon garlic powder
05 - ½ teaspoon salt, or to taste
06 - ¼ teaspoon pepper, or to taste

→ Finishing Ingredients

07 - 4 tablespoons unsalted butter
08 - ½ cup sour cream
09 - 1 cup (3 ounces) grated Parmesan cheese
10 - 2 tablespoons chopped chives

# Instructions:

01 - Add cubed potatoes to slow cooker. Add chicken broth, milk, garlic powder, salt and pepper. Stir to combine.
02 - Cover and cook on high for 3½ to 4 hours until potatoes are fork tender.
03 - Add butter and mash with potato masher or mixer until desired consistency is reached.
04 - Stir in sour cream and Parmesan cheese. Adjust seasoning to taste. Garnish with chives and serve hot.

# Notes:

01 - Can be made ahead and reheated
02 - Keeps in fridge for 3 days
03 - Can be frozen for up to 2 months

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