No Boil Slow Cooker Mashed Potatoes

• 1x 2x 3x
• 5 pounds potatoes red, yellow or white
• ¾ cup chicken broth
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ cup melted butter
• ¼ cup sour cream
• 1 tablespoon chopped fresh parsley
• 2 tablespoons cream cheese optional

warm milk or cream to taste

• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste

1. Peel the potatoes and cut into 1-inch chunks.
2. In the bottom of a 4-quart slow cooker, add the potatoes, broth, garlic powder, and onion powder.
3. Cover and cook on high for 3-4 hours or low for 6-7 hours or until fork tender. Each hour or so, very quickly stir the potatoes.
4. Once tender, use a hand masher or hand mixer to mash the potatoes until smooth.
5. Stir in the butter, sour cream, parsley, and cream cheese if using. Season with salt & pepper to taste. Add warmed milk or cream to reach the desired consistency if needed.
6. Serve or keep on warm until serving.

Slow cookers can vary, cook the potatoes until they are fork tender. If the potatoes are done early they can be mashed and left on warm for serving.

Leftover mashed potatoes can be stored in the fridge in an airtight container for up to 3-4 days. Reheat in the oven, on the stovetop, in the slow cooker, or in the microwave. Leftovers might need a bit more milk and butter stirred in.