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These Slow Cooker Spuds blend creamy, cheesy goodness with minimal work. The potatoes cook slowly in a tasty mix of broth and milk until they're super soft and ready for mashing right in the cooker. Adding Parmesan brings a touch of savory flavor, while sour cream makes them silky smooth. Great for parties, this hands-free method gives you extra counter space and lets you focus on other dishes.
Whenever I make these potatoes, my friends can't believe how velvety and flavorful they turn out. It's all about slow cooking and picking the right stuff to put in them.
Vital Ingredient Choices
- Quality Parmesan adds richness without being too strong
- Fresh chives provide bright finish
- Low-sodium broth gives you more control over the salt
- Starchy potatoes like Russet or Yukon Gold make them smooth
Make sure your dairy stuff is at room temp - it'll mix better and keep everything nice and warm.
Step-by-Step Cooking Guide
- 1. Get your potatoes ready.
- Cut them into same-sized chunks about 1-1.5 inches big - this helps them cook evenly. Wash the cubes under cold water to get rid of extra starch, then drain them well. This stops them from getting gluey later. Put them in your 6-quart slow cooker.
- 2. Add 1 cup room temperature milk and 1 cup low-sodium chicken broth over the potatoes.
- Sprinkle with garlic powder, salt, and pepper, and mix gently so all pieces get coated. Don't stir too much right now or they'll get starchy. Put the lid on tight.
- 3. Let them cook on HIGH for about 3½ to 4 hours.
- After 3 hours, poke the biggest pieces with a fork - they should be soft but not falling apart. Try not to open the lid too much or they'll take longer. If needed, cook a bit more in 15-minute chunks until they're just right.
- 4. When potatoes are soft, throw in room temperature butter right into the pot.
- Start mashing as the butter melts. For super smooth potatoes, try a hand mixer on low, but don't go crazy with it. Scrape the sides and bottom often for even texture.
- 5. Gently mix in room temperature sour cream and freshly grated Parmesan.
- They should blend in easily without much stirring. Give it a taste and add more seasonings if needed, remembering flavors will get stronger. Sprinkle with fresh chives right before you serve them.
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My grandma always added a spoonful of butter right at the end to make them shine.
Keeping Them Fresh
You can keep them warm in the slow cooker on LOW for up to 2 hours before eating. Leftover potatoes stay good in a sealed container in the fridge for about 4 days. When reheating, add a splash of warm milk, then heat slowly on LOW in the slow cooker or microwave, stirring now and then so they heat evenly.
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Ways To Serve
Put them in a warm bowl to keep them hot. Make a little hole in the middle for extra melted butter. For a fancy look, add more fresh chives and some black pepper on top. You might want to put out toppings like crispy bacon bits, extra cheese, or browned onions so people can fix them how they like.
Fixing Common Problems
If they're too wet, take the lid off and cook on HIGH for 15-20 minutes. Too thick? Just stir in warm milk bit by bit. Got lumps? Use your hand mixer in quick bursts. If they're gummy, add more warm butter to smooth them out. When they seem grainy, you might've cooked them too long, so watch the time next batch.
Plan Ahead Ideas
You can make them up to 24 hours early and store the slow cooker pot in your fridge. Warm up on LOW for 1-2 hours, adding some warm milk if needed. Make sure all dairy is at room temp before you mix it in. Cut the chives right before serving so they look fresh.
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Frequently Asked Questions
- → Which potatoes are best?
- Yukon gold, red, or russets all work great.
- → Can I prep these in advance?
- Yep, store them for up to 3 days in the fridge or freeze for 2 months.
- → How do I avoid lumps?
- Cut potatoes evenly and use a stand mixer for extra smooth results.
- → Is it okay to double the amount?
- Sure, just make sure your slow cooker is big enough.
- → How can I keep them hot longer?
- Leave them on the warm setting in the slow cooker for up to 4 hours.