From Coconut and Lime blog. The recipe was originally for Slow Cooker Smoked Paprika Mashed Potatoes but I do not care for smoked paprika in mashed potatoes we dropped that item. Serves 8.
3/4 cup chopped onion
5 cloves garlic, minced
3 pounds potatoes, peeled and quartered (or eighthed* if they are very large)
3/4 cup chicken or turkey stock, or water
1/3 cup Greek yogurt
1/4 cup warm milk
4 tablespoons butter
freshly ground black pepper
Place the onion, garlic, potatoes, stock, and spices in a 4-quart slow cooker. Stir. Cook on high until potatoes are tender, 3-4 hours. Add the butter, milk, and yogurt. Mash. Serve right away or adjust the setting to low to keep warm until you are ready to serve.
Note: Resist the urge to add more stock. The potatoes will look “dry” but they will be fine. Adding more stock will result in soup, not mashed potatoes. They are positively infused with flavor from cooking with the onion and garlic for hours. The onion and garlic end up so soft, they mash right into the potatoes, leaving them smooth and flavorful. They are also a bit lighter than some mashed potatoes. The yogurt gives a bit of tang but also makes them very creamy without having to add heavy cream or even whole milk. Perfect for a meal when you might be indulging in more extravagant treats.
Added bonus: this is one of those recipes that doesn’t seem like it would work (mashed potatoes in the slow cooker??) but totally does and adds a little “wow” factor to a normally humble side dish.
*One of my favorite things about this recipe is the word “eighthed”!