Rustic Garlic Mashed Potatoes
- Servings: 12
When holidays or special dinners require more oven space than you have, make the side dish in your slow cooker set on the countertop. Line the bowl with a slow cooker liner to save on cleanup for sticky foods like sweet potatoes, baked beans, or these mashed potatoes. Slow cooker liners can be used to make your favorite recipes without changing the cooking time or altering the taste. After serving the mashed potatoes and slow cooker cools, just pull the slow cooker liner from the slow cooker bowl and toss.
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- 3 pounds baking potatoes (such as russet or Yukon gold), peeled and cut into 2-inch pieces
- 6 cloves garlic, halved
- 1 bay leaf
- 2 14-ounce cans seasoned chicken broth with roasted garlic
- 1 cup whole milk
- 1/4 cup butter
- 1 teaspoon salt
- Freshly ground black pepper
- Bay leaves (optional)
- Disposable slow cooker liners
Place the disposable slow cooker liner inside a 3-1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine potatoes, garlic, and bay leaf; add to slow cooker. Pour broth over potato mixture.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Drain potatoes in a colander over a bowl to catch the cooking liquid. Remove and discard bay leaf. Return potatoes to slow cooker. Mash potatoes with a potato masher.
In a small saucepan, heat milk and butter until steaming and butter almost melts. Add milk mixture, salt, and enough of the reserved cooking liquid to mashed potatoes to reach desired consistency.
To serve, transfer potatoes to a serving bowl. Sprinkle with freshly ground black pepper. If desired, garnish with bay leaves. Cool slow cooker completely; remove liner and discard. Makes 12 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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