Place potatoes in a 6-quart slow cooker. Add vegetable stock, butter, garlic, and bay leaves. Stir to combine.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
If the stove is full of other sides during the holidays, make these easy slow cooker mashed potatoes.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
240 Calories per serving
3/4 c.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 630mg
- Total Carbohydrates: 36g
- Protein: 8g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 20%
Recipe Source:
Hy-Vee Seasons November 2021