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, 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