Creamy Potatoes Slow Cook (Print Version)

# Ingredients:

→ Base

01 - 1 cup 2% milk
02 - 1 cup low-sodium chicken broth
03 - 3½ pounds cubed potatoes (Yukon gold, red skin, or russets), well cleaned

→ Seasonings

04 - ¼ teaspoon pepper, adjust if needed
05 - ½ teaspoon salt, adjust as desired
06 - 1 teaspoon garlic powder

→ Finishing Ingredients

07 - 2 tablespoons finely chopped chives
08 - 1 cup (about 3 ounces) shredded Parmesan cheese
09 - ½ cup sour cream
10 - 4 tablespoons of unsalted butter

# Instructions:

01 - Place the diced potatoes, chicken broth, milk, garlic powder, salt, and pepper in your slow cooker. Give everything a good stir to combine.
02 - Put the lid on and let it cook on high heat for 3½ to 4 hours until the potatoes are nice and soft when poked with a fork.
03 - Drop in the butter and mash everything together using a potato masher or a mixer until it’s the texture you want.
04 - Add the Parmesan cheese and sour cream, then mix it all. Adjust the flavor if needed. Sprinkle chives on top and serve while warm.

# Notes:

01 - You can make this in advance and warm it up later
02 - It keeps fresh in the fridge for up to 3 days
03 - Freeze for up to 2 months if stored properly

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