These mashed potatoes are so easy and so good, you’ll slap yo mama…because that’s how delirious you’ll be when you taste them.
First, I wash about seven potatoes. 7 sounds like a good number (that I pulled out of thin air).
I spray the crock with nonstick cooking spray.
Then I cut the potatoes in half and shove them into my tiny white crockpot that I usually only use for dips and appetizers (my big girl is currently full, cooking the best pot roast ever).
I cover the potatoes with about 2 cups of chicken broth. Some call it broth, some call it stock…I call it broth….because that’s what it says on the box. Bonus points to you if yours is homemade. This time, I’m using store bought. And it’s ok, really.
I cover, set on high, and let cook for about 4 hours or until the potatoes are fork tender.
I took my potatoes out and put them into my big white antique bowl, because big antique bowls make me happy…but also because there wasn’t enough room to mash them in my tiny white appetizer crock pot.
I left the skin on. Because that’s rustic. And rustic is cool. And I’m cool.
So I mashed…and mashed…And then…I added lots of creamy, fatty, dairy goodness. About 1/4 cup cream cheese, 1/2 cup sour cream, 1/2 a stick of real butter, 1/4 cup whole milk or half & half…and add in about 1/2 cup of that chicken broth you cooked your potatoes in. Sprinkle some garlic powder and pepper. My butter was salted, so I didn’t salt the potatoes, but go ahead if it flips your skirt!
Mix a ton until they’re creamy, and if you want a thinner consistency, add more liquid.
*Side note, my Grandma Ione always insisted that you HAVE to heat up your milk before adding it to your potatoes. She’d heat it, on the stove top, in her Le Creuset pot. I was totally going to heat up my milk…but then I didn’t…because I am lazy.
They’re not fat free, calorie free, or carb free…but you can pretend they are if it makes you feel better. 😉 What they are is comfort food at its best. Enjoy!