I realize it’s been been some time since my last post. I apologize for all the grief and anxiety that you’ve no doubt been suffering from due to this absence. So, accept my apology, dry your tears, and let’s get goin’ again. Game on!
I’m reminded of a wise passage I once read on a small chalkboard outside a vendor at the farmers market (you know the chalk board signs I’m talking about). At the top of the board was written in all caps “YOU ARE A BEAUTIFUL HUMAN BEING”. Below was drawn a large oval with about 5-6 small dots in it. No colors, just a simple oval drawn with white chalk.
Below the oval was this:
“But I am not very good at drawing human beings, so I have drawn a potato instead. But the potato is very beautiful too – in its own way.”
So, in the spirit of beautiful humans and spuds, I give you this recipe.
The whole ‘mashed potatoes in a crock pot’ thing is obviously much more hands-off than cooking them the traditional way. No big pot for boiling water needed here.
Why is this such a clever idea? Among others, here are 5 reasons:
- Frees up stove-top and oven space
- One dish to clean – you can even serve straight from the crock pot
- Potatoes are waiting and ready for dinner whenever you are
- Skinny … yes, skinny potatoes … no butter or heavy cream here (you won’t miss it)
- You will have plenty of time to devote to other dishes
Peel and quarter the potatoes, add to the crock pot with a little chicken broth and garlic, cover, and cook until they’re very tender. Then mash them right in the pot with cream cheese, sour cream, salt, pepper, chives and parsley. Put the lid back on and turn the crock pot to warm. Voila! Your potatoes are ready whenever you are. Serve as is or load them up with cheese, bacon, and sour cream.
I’m loving this super simple, hands-off, healthier approach to mashed potatoes. Simply beautiful.
- Non-stick cooking spray
- 3 lbs Yukon gold potatoes
- 2 cloves garlic, smashed
- 1/2 cup chicken broth
- 1/3 reduced fat cream cheese, room temperature
- 1/4 cup reduced fat sour cream
- 1 1/2 tsp salt
- Freshly cracked black pepper
- 1/4 cup fresh chives, minces
- A small handful of fresh parsley, for garnish
- 1/2 cup warm milk, if needed
- Lightly grease the slow cooker insert with cooking spray. Peel the potatoes and chop into quarters (or eighths if your potatoes are larger). Transfer the potatoes to the slow cooker.
- Add smashed garlic and chicken broth. Cover and cook on high for 2-3 hours or low for 5-6 hours.
- Once potatoes are tender, turn the setting to warm.
- Add cream cheese, sour cream, salt and freshly cracked black pepper directly to the slow cooker insert. Mash ingredients by hand using a potato masher, or with a hand mixer. You do not want to over mix your potatoes, this will turn them gummy. Mix until potatoes are just combined. Make them as lumpy or as smooth as you like.
- Add fresh chives and taste and season with additional salt or pepper if desired.
- Garnish with fresh parsley.
- To keep the potatoes warm, leave in the covered slow cooker on the warm setting for up to 4 hours. If potatoes thicken too much, add a small amount of warm milk to thin them just before serving.
Makes: 6 cups of mashed potatoes