How to Make Slow-Cooker Buttermilk Herb Mashed Potatoes| First For Women

blog

This tangy twist on a classic side is extra creamy and delicious, thanks to a long simmer in the slow cooker.

Serving Size:

12

Active Time:

30 min.

Total Time:

4 hrs.

Ingredients

  • 3 lbs. Yukon gold or russet potatoes, peeled and diced
  • 3½ cups buttermilk
  • 4 cloves garlic, minced
  • ¼ cup butter
  • 1 tsp. minced fresh rosemary
  • 1 tsp. minced fresh thyme
  • 1 bunch fresh chives, chopped

Instructions

  • In inner pot of 5 qt. slow cooker, combine potatoes, 2 cups buttermilk, garlic, butter, rosemary and thyme. Season with salt and pepper. Cover and cook on high 3 to 4 hrs. or until potatoes are fork-tender.
  • Remove inner pot from slow cooker. In heatproof bowl, microwave remaining 2½ cups buttermilk 1 min. or until warm. Mash potatoes until smooth and creamy, adding warmed buttermilk as needed to achieve desired consistency. Season to taste with salt and pepper. Garnish with chives.
    • Click here for next recipe

    ncG1vNJzZmivp6x7p7XRrKufp6KsvK6xzWeaqKVfp7Kktc%2BeZqyhlJp6pbXSoZysZ6OhvLh5wqimpJ2iYq%2B2wNOeqaahnKB6qbHRm2SmmaOdsqV5z6irmqyfmsA%3D