The recipe calls for Russet potatoes, but any potato will work. Some people prefer Yukon gold, claiming they make for a smoother mashed. The option is yours!
Ingredients
5 pounds potatoes, chopped in 1-2 inch pieces, I used Russets and left the skin on
2 cups milk
2 cups chicken broth
4 cloves of garlic, peeled
1/2 cup sour cream
2 tablespoons butter
Salt and pepper
Instructions:
Add potatoes, broth, milk and garlic into a large crock pot. Cover and cook about 4-5 hours on high, or 7-8 hours on low.
When soft, mash the potatoes.
Add butter, sour cream, salt and pepper. Done!
Quick Tip: Since the skins are left on, be sure to clean them real good using a brush. This helps prevent any of the grit from sneaking in the potatoes!
Thanks to Kim’s Healthy Eats for this super simple and scrumptious recipe!
