Saturday, April 25, 2015
Roasted Garlic Mashed Potatoes in the Slow Cooker
This means we are eating an awful lot of soft food.
Garlic mashed potatoes were requested, and I was on a mission to see if I could make the whole dish directly in the slow cooker, without having to boil water or pull out a colander.
It worked! Youre going to love these potatoes ---- the garlic roasts along with the potatoes in the cooker in a bit of chicken broth, then gets mashed right on in with both cream and Parmesan cheeses.
The Ingredients.
serves 8-10
5 pounds red potatoes, mostly skinned and quartered
20 cloves of garlic, peeled (about 2 heads)
1 cup chicken broth (you can use vegetable)
1/2 block (4 ounces) of cream cheese, softened
1/2 cup grated Parmesan cheese
(salt to taste if needed at the table)
The Directions.
Use a 6-quart slow cooker. Place the peeled and quartered potatoes into an empty slow cooker. I left the skin on a few of the potatoes for added color and texture; its completely up to you. Toss in the garlic cloves. Pour in chicken or vegetable broth. Cover, and cook on low for 7 to 8 hours or on high for 4 hours.
Add the cream cheese to the pot, and use an immersible hand blender to mash the potatoes, or you can use a whisk or potato masher if youd like a chunkier finished product. Stir in the Parmesan cheese. Salt to taste, if necessary, at the table.
The Verdict.
Delicious, creamy, and garlicky. The garlic is roasted, so the flavor is mellow and slightly nutty. There isnt any heat or bite from the garlic whatsoever, its incredibly smooth. We brought this to a friends house for dinner and it paired beautifully with oven roasted tri-tip and asparagus.
enjoy!
other garlicky goodness:
20-40 clove garlic chicken
roasted garlic
super duper garlic dip
roasted garlic spoonbread
honey garlic chicken
garlic baked potatoes
broccoli with roasted garlic and hazelnuts
weve got a giveaway for a new back-to-school backpack on Totally Together Journal, and LOTS of great prizes on the giveaway page!!
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