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.
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.
By Deeli from Richland, WA
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You have no idea how awesome it is that you posted this recipe! I actually was going to search online for a good mashed potato recipe because I love mashed potatoes and don't want to have to get the icky instant stuff.
I think I will do this on Christmas day! Love the hint! Thanks for making my day less stressful on the 25th!
Thank you! That is just what I need! The last-minute preparations are indeed stressful, and trying to keep mashed potatoes warm without drying out is difficult.
Great recipe. I like that you left the skins on the potatoes. I think this would be a great base for potato pancakes.
I did this last year at Thanksgiving time. I found that the top of the mashed potatoes got hard and crusty. However, they were still good!
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