Super Easy Garlic Mashed Potatoes
Thanksgiving is only 13 Days Away!!! Can you believe it is less than 2 weeks away at this point?! Well I have a side dish that is set and forget so you can concentrate on all the other dishes you need to make.
You are going to be so busy cooking and baking and having a great time with friends and family that you are going to totally appreciate these mashed potatoes made in a Slow Cooker!
Set and forget is no tease with these potatoes. Not only are they super easy they are so creamy and fluffy and full of great garlic flavor.
You can just see how thick and creamy they are. Other than how easy these are I also loved how garlicky they were. Of course this is something that you can control by added more or less or even leaving the garlic out. I highly recommend that you not do that!
So this thanksgiving when you take your flavorful yummy potatoes out of the Slow Cooker you can be rest assured that this will have been the easiest dish that you made all day!
Super Easy Garlic Mashed Potatoes
- 3 lbs peeled yukon gold potatoes
- 32 oz chicken broth
- 6 garlic cloves
- 1 stick butter
- 1 cup milk
- 1 tbsp salt
- 1/2 tbsp pepper
- green onion and cracked pepper for garnish
- place peeled potatoes in the slow cooker
- chop the 6 cloves of garlic and place on top of the potatoes
- pour in the chicken broth and place the stick of butter in
- set to high and let cook for 3 hours
- walk away and do anything you like during this time!
- give everything a good stir
- drain the chicken broth
- use a potato masher or beaters and start to break up the potatoes
- add the salt and pepper
- add the milk and continue to mash until creamy
- move to serving bowl and garnish with cracked pepper and green onions
The Plaid and Paisley Kitchen 2012
Here are some other Potato recipes you may enjoy!
Roasted White Carrots and Potatoes
Irish Potato Cakes
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This is a Plaid and Paisley original recipe inspired by Sally at Sally's Baking Addiction. Please feel free to make and share all content and photo's are copyrighted.
- 1/2 cup softened unsalted butter
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup AP flour
- 1 cup graham cracker crumbs (I used Keebler ready to use graham cracker crumbs)
- 1/2 tsp baking POWDER
- 1/4 tsp salt
- 1 cup chocolate chips
- 6 oz sweetened condensed milk
- 2 big handfuls of mini marshmallows
- Preheat oven to 350
- Line a 8x8 baking pan with aluminum foil, leaving enough overhang on the sides
- Cream the butter and brown sugar together on medium speed
- Beat for about 2 minutes until smooth and combined
- Add the vanilla extract and egg, beating until combined
- Slowly add the flour, graham cracker crumbs, and baking powder together until combined
- Press graham cracker dough into the prepared baking pan and layer with chocolate chips
- Drizzle sweetened condensed milk evenly on top
- Sprinkle the marshmallows evenly and toss some more crumbs on top
- Bake the bars about 25-30 minutes
- cool pan on a wire rack for a good hour then place in the refrigerator overnight or at least 3 hours
- The colder they are the easier they are to cut
- Pull cake out with the foil and use a large chefs knife to cut into squares
- Bars stay fresh at room temperature for up to 1 week layer in wax paper and store in an airtight container
The Plaid and Paisley Kitchen 2012