Crockpot Mashed Potatoes

Name: Crockpot Mashed Potatoes
Ingredients: 4 Medium Yukon Potatoes, Skin-on; 1/2 cups Unsweetened Almond Milk; 1/2 cups Low Sodium Chicken Broth; 1/2 teaspoons Sea Salt; 1/4 teaspoons Pepper; 3 cloves Garlic, Smashed; 1/3 cups Plain Greek Yogurt; 1/4 Parmesan Cheese, Grated; Chives Or Green Onions, For Garnish (optional)

9 ingredients

4 steps

Ingredients

4 Medium Yukon Potatoes, Skin-on
1/2 cups Unsweetened Almond Milk
1/2 cups Low Sodium Chicken Broth
1/2 teaspoons Sea Salt
1/4 teaspoons Pepper
3 cloves Garlic, Smashed
1/3 cups Plain Greek Yogurt
1/4 Parmesan Cheese, Grated
Chives Or Green Onions, For Garnish (optional)

Directions

1

Cut potatoes into quarters and then add them along with unsweetened almond milk, low sodium chicken broth, sea salt, ground black pepper, and garlic into a slow cooker. Toss to combine. Cover the crockpot and cook for about 3-4 hours on high or 6-8 hours on low.
2

When potatoes are very tender, mash them directly in the slow cooker to your desired consistency using a potato masher. Add yogurt and grated Parmesan. Season to taste.
3

Place the lid back on the crock pot and heat through for another 15-20 minutes before serving. Garnish with sliced chives, if desired.
4

If you find the consistency to be too thin, you can add a little more yogurt and stir in. If you find the consistency to be too thick, you can loosen with additional almond milk or chicken broth and then re-season with salt and pepper, as necessary.