Slow Cooker Rosemary Garlic Mashed Potatoes

Slow Cooker Rosemary Garlic Mashed Potatoes

Rosemary, garlic, Yukon gold potatoes and a dollop of sour cream make for scrumptious mashed potatoes with next to no effort. Slow cooker magic strikes again!

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Yield: 6-8 servings

Ingredients

• 10 medium cloves garlic, peeled
• 4 pounds Yukon gold potatoes, scrubbed clean and cut into 2-inch pieces
• 1/4 cup butter, cut into large cubes + more for serving if desired
• 1 tablespoon chopped fresh rosemary + more for garnish
• 1 teaspoon kosher salt
• 1/2 cup water
• 1/2 to 3/4 cup half-and-half
• 1/2 cup sour cream
• Additional salt and freshly ground black pepper to taste

Instructions

1. Place the garlic in the bottom of a 3 1/2-quart or larger slow cooker. Top with the potatoes. Dot with butter and sprinkle with the rosemary and salt. Pour the water over the top.
2. Cook on high for 3-4 hours or low 6-8 hours, or until the potatoes and garlic are very tender.
3. Using a potato masher or sturdy fork, mash the potatoes. You may need to remove the lid and let them cool a bit before mashing. Add 1/2 cup half-and-half and 1/2 cup sour cream; continue mashing and mixing until the potatoes reach your desired consistency. If they’re too stiff, add a little more half-and-half, a tablespoon or two at a time. Taste and, if you like, add additional salt along with some freshly ground black pepper to taste.
4. Spoon into a bowl and top with a big pat of butter, if desired. Sprinkle with a few pinches of fresh rosemary.

Source  https://ohmyveggies.com

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