From “Five Ingredients or Less Slow Cooker Cookbook”
by Stephanie O’Dea
- 5 pounds red potatoes, peeled or unpeeled, cut into 1 inch chunks
- 1 cup chicken broth
- 1/2 cup (1 stick) unsalted butter, cut into slices
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups 2% or whole milk, slightly warmed
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.
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.
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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