Mashed Crockpot Potatoes (Print Version)

# Ingredients:

→ Base

01 - 3½ pounds of cubed potatoes (Yukon gold, russets, or red skin), washed and ready
02 - 1 cup 2% milk
03 - 1 cup chicken broth, low sodium

→ Seasonings

04 - ¼ teaspoon black pepper, adjust as needed
05 - 1 teaspoon garlic powder
06 - ½ teaspoon salt, tweak to your liking

→ Finishing Ingredients

07 - ½ cup sour cream
08 - 1 cup (about 3 ounces) Parmesan cheese, grated
09 - 4 tablespoons butter, unsalted
10 - 2 tablespoons fresh chives, chopped

# Instructions:

01 - Put the potato cubes in the slow cooker. Pour in the milk, broth, salt, garlic powder, and pepper. Stir everything together.
02 - Put the lid on and cook for 3½ to 4 hours on high until you can pierce the potatoes easily with a fork.
03 - Throw in the butter and mash the potatoes by hand or use a mixer until you get the texture you like.
04 - Blend in the Parmesan cheese and sour cream. Adjust the flavors. Sprinkle the chives on top before serving it warm.

# Notes:

01 - Make it ahead, then warm it up when needed
02 - Stays good in the fridge for up to 3 days
03 - Pop in the freezer for up to 2 months

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