5 pounds gold potatoes, diced (peeled or unpeeled, your choice)
6 cloves garlic, minced
1 cup chicken broth or vegetarian broth
1/3 cup softened butter (or vegan butter)
1/2 cup sour cream or whole milk greek yogurt
1/2-1 cup unsweetened almond milk, plus more to thin potatoes out if necessary (can also use skim milk or 2% milk)
Salt and pepper, to taste
Salt and pepper, to taste
Fresh thyme spigs
Freshly ground black pepper


1.In a large 5 or 6 quart slow cooker add diced potatoes, minced garlic and broth. Cook on high for 3-4 hours until potatoes are very fork tender.
2.Once potatoes are done cooking, place slow cooker on warm setting and add in butter, sour cream and 1/2 cup of milk to start. Use a potato masher to mash potatoes until they reach your desired consistency. I happen to like my potatoes super creamy, so I mash them until they’re completely smooth.
3.If you want your potatoes creamier, add in ½ cup-1 cup more milk. Finally, a generous amount of salt and pepper, then mix again. Taste, and add more salt and pepper if necessary.
4.Transfer to a large warm casserole dish for serving, add a pat of butter, a sprinkle of fresh thyme, and a little freshly ground black pepper. Serves 10.

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