Place potatoes in a 6-quart slow cooker. Add vegetable stock, butter, garlic, and bay leaves. Stir to combine.
If the stove is full of other sides during the holidays, make these easy slow cooker mashed potatoes.
Servings and Ingredients
|5 lbs. Yukon Gold potatoes, unpeeled and quartered|
|1 (32-oz.) container Hy-Vee vegetable stock|
|6 tbsp. Hy-Vee unsalted butter, cut up|
|4 clove(s) garlic, crushed|
|2 Hy-Vee dried bay leaves|
|1 (8-oz.) pkg. Hy-Vee plain cream cheese, softened|
|½ c. Hy-Vee whole milk, warmed|
|1 ½ tsp. Hy-Vee kosher salt|
|¼ tsp. Hy-Vee ground black pepper|
|1 (5-oz.) container Hy-Vee blue cheese crumbles|
|Green onions, chopped, for garnish|
Things To Grab
- 6-quart slow cooker
- Potato masher or electric hand mixer
Cover; cook on HIGH for 4 to 4-1/2 hours or LOW for 7 to 8 hours or until very tender. Drain, reserving 1 cup cooking liquid. Discard bay leaves. Return potatoes to slow cooker. Mash with a potato masher or whip with an electric hand mixer.
Add cream cheese, milk, salt, and pepper. Mix until smooth, adding enough reserved cooking liquid as needed. Transfer to a serving bowl. Sprinkle with blue cheese crumbles and garnish with green onions, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 630mg
- Total Carbohydrates: 36g
- Protein: 8g
Hy-Vee Seasons November 2021