Mashed Red Potatoes (Slow Cooker)

From “Five Ingredients or Less Slow Cooker Cookbook”
by Stephanie O’Dea

Ingredients

1. 5 pounds red potatoes, peeled or unpeeled, cut into 1 inch chunks
2. 1 cup chicken broth
3. 1/2 cup (1 stick) unsalted butter, cut into slices
4. 1 teaspoon kosher salt
5. 1/2 teaspoon ground black pepper
6. 1 1/2 cups 2% or whole milk, slightly warmed

Steps

1. Use a 6-quart slow cooker. Add the cubed potatoes to the insert, then the chicken broth and butter slices. Top with the salt and pepper.

2. Cover and cook on Low for 6 to 7 hours or High for about 3 hours. Do not drain. When the potatoes are fork-tender, mash the potatoes with a potato masher or handheld immersion blender.

3. Slowly stir in the warmed milk until you have reached the desired consistency–go slowly, as you may not need all of the milk.

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