Slow Cooker Buttermilk Mashed Potatoes Recipe
Servings: 6
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Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into 1-inch chunks
- 1 ½ cups water
- 2 garlic cloves peeled
- 1 bay leaf
- 1 teaspoon salt
- 3 tablespoons unsalted butter melted
- ½ cup buttermilk warmed, plus extra as needed
- ½ cup sour cream room temperature
- 3 green onions sliced thin
- salt and pepper
Instructions
- In the slow cooker, combine potatoes, water, garlic cloves, bay leaf, and 1 teaspoon salt. Cover and cook until potatoes are tender, 4-6 hours on low.
- Drain potatoes, discarding garlic cloves and bay leaf. Then return potatoes to slow cooker. Mash potatoes thoroughly. Fold in melted butter, then buttermilk, and sour cream. Add more warmed buttermilk as needed to adjust consistency. Fold in the green onions and season with salt and pepper to taste. Serve.
Notes
The mashed potatoes can be held on warm setting for 1 to 2 hours before serving. Loosen with additional warm buttermilk as needed before serving.
Nutrition
Calories: 278kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Sodium: 442mg | Fiber: 5g | Sugar: 3g