Always welcome on the table, but especially so in the cold, dark months, mashed potatoes have a way of hitting the spot. They can even serve as a main course when paired with a couple of vegetable sides. Making them in the slow cooker is wonderfully easy.
Makes 8 to 10 servings.
10 large Golden potatoes, peeled and cubed
7 cups chicken stock or broth
1 cup light cream, warmed
1 cup (8 tablespoons) butter, cut into pieces
1 teaspoon salt (and more to taste)
1/2 teaspoon pepper (and more to taste)
1. Put the peeled and cubed potatoes and chicken stock in the slow cooker. Cover and cook on Low for about 6 hours or on High for about 4 hours, or until potatoes are tender.
2. With the slow cooker on Warm, mash the potatoes with the cream and butter. Add salt and pepper and stir. Add additional chicken broth, if needed, for desired consistency. Season with additional salt and pepper to taste.