Lunch: Slow Cooker Mashed Potatoes

Ingredients

3 pounds Russet Potatoes, Peeled And Cut Into Small Chunks
1 cup Chicken Broth (see Note)
4 Tablespoons Unsalted Butter; Cut Into Pats
1-1/2 teaspoon Salt
1/2 cup Sour Cream
Chives Or Scallions, For Garnish
Heavy Cream Or Milk, To Taste (optional)

Instructions

Combine potatoes, chicken broth (see note below), butter, and salt in a slow cooker. Stir together, then cover and cook on high for 3 –4 hours, until potatoes are tender and fluffy-looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you’d like. Season to taste, then serve and enjoy!
Note: I used unsalted chicken broth. If you use full salt, reduce the salt to 1 teaspoon, then season to taste at the end. If you wish to skip the chicken broth, substitute water instead.

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