These creamy spuds come together while you prep the rest of the meal.
Advertisement - Continue Reading Below
- Yields:
- 8 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 5 hrs 20 mins
Ingredients
- 4 lb. russet potatoes, peeled and cut into 1" pieces
- 4 c. chicken stock
- 1/2 tsp. kosher salt, plus more for seasoning
- 1 c. sour cream
- 1/3 c. sliced fresh chives, plus more for garnish
- 1/2 c. warm milk
- Freshly ground black pepper
Directions
- Step 1Cook potatoes, chicken stock and salt in a covered 4- to 5-quart slow cooker until potatoes are tender, on high for 2 1/2 to 3 hours or on low for 4 to 5 hours.
- Step 2Drain and return potatoes to slow cooker. Add sour cream and mash to desired consistency. Fold in chives and warm milk (add more milk to loosen if desired). Season with salt and pepper. Serve warm, topped with chives.
Advertisement - Continue Reading Below
29 Best, Tastiest Fresh and Cooked Radish Recipes
Chicken Kiev
Quiche Lorraine
50 Tasty Mother's Day Desserts to Make Mom Smile
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below