Slow Cooker Buttermilk Mashed Potatoes
Creamy slow cooker buttermilk mashed potatoes are a wonderful addition to any holiday meal. These mashed potatoes are buttery with a velvety texture.
Servings: 6 servings
Calories: 314kcal
Equipment
Ingredients
- 2 1/2 pounds Yukon gold potatoes peeled*, medium dice
- 1 cup Chicken stock
- 2 1/2 teaspoons Kosher salt divided
- 3/4 teaspoon Black pepper
- 3/4 cup Buttermilk
- 1/2 cup Heavy cream
- 4 tablespoons Butter unsalted, cut into small pieces
- 2 tablespoons Chives minced
Instructions
- In a 5-quart slow cooker, place potatoes, chicken stock, and 1 teaspoon salt. Cover and set to medium for 2 1/2 hours, until potatoes are cooked through and fork tender.
- Turn off slow cooker and mash potatoes with a potato masher or sturdy whisk.
- Add in remaining salt, black pepper, buttermilk, heavy cream, and butter, stirring until well mixed.
- Garnish with chives and serve warm. Potatoes can be held for two hours on warm.
Notes
* You may leave skins on potatoes for more texture if you like. They may take about 20 minutes longer to cook.
Nutrition
Serving: 1g | Calories: 314kcal | Carbohydrates: 37g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1134mg | Potassium: 906mg | Fiber: 4g | Sugar: 4g | Vitamin A: 624IU | Vitamin C: 38mg | Calcium: 76mg | Iron: 2mg