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Erickson Slow Cooker Garlic Mashed Potatoes
A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.
Ingredients
4 lb Yukon Gold potatoes, peeled and cut in chunks
6 garlic cloves, peeled
1 1/2 cups low-sodium chicken stock
1 1/2 tsp kosher salt
6 tbsp butter
3/4 to 1 cup warm whole milk or half-and-half
Black pepper to taste
Directions
1. Add potatoes, garlic, stock, and salt to slow cooker.
2. Cook on HIGH 3 to 4 hours or LOW 6 hours until potatoes are very tender.
3. Drain only excess liquid if necessary. Add butter and mash.
4. Add warm milk gradually until creamy. Season with black pepper and additional salt as needed.
1. Add potatoes, garlic, stock, and salt to slow cooker.
2. Cook on HIGH 3 to 4 hours or LOW 6 hours until potatoes are very tender.
3. Drain only excess liquid if necessary. Add butter and mash.
4. Add warm milk gradually until creamy. Season with black pepper and additional salt as needed.
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