3 pounds of Yukon Gold potatoes, peeled and cubed
4 cloves of garlic, minced
1 cup of chicken or vegetable broth
1/2 cup of unsalted butter, cubed
1 cup of heavy cream
Salt and pepper to taste
Fresh chives, chopped (optional, for garnish)
Directions
Place the cubed potatoes and minced garlic in the slow cooker.
Pour the chicken or vegetable broth over the potatoes.
Add the cubed butter on top.
Cover and cook on high for 3-4 hours or until the potatoes are tender.
Once cooked, mash the potatoes directly in the slow cooker using a potato masher or hand mixer.
Stir in the heavy cream until the potatoes are smooth and creamy.
Season with salt and pepper to taste.
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Serve warm, garnished with fresh chives if desired.
Variations & Tips
For a lighter version, substitute the heavy cream with milk or a non-dairy alternative like almond milk. To add a cheesy twist, stir in 1/2 cup of shredded Parmesan or cheddar cheese before serving. If you prefer a hint of herbs, consider adding a teaspoon of dried rosemary or thyme during cooking. For a vegan option, replace the butter with a plant-based alternative and use vegetable broth instead of chicken broth.
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