Description
Velvety smooth mashed potatoes slow-cooked to perfection and folded with nutty, caramelized browned butter for a rich, gourmet flavor.
Ingredients
Scale
- 5 lbs Russet potatoes, peeled and cubed
- 1 cup unsalted butter
- 1 cup heavy cream, warmed
- 4 cloves garlic, minced
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- Place cubed potatoes and minced garlic in the slow cooker. Season with salt and pepper.
- Cover and cook on High for 4 hours or Low for 7-8 hours until potatoes are very tender.
- While potatoes cook, melt butter in a small skillet over medium heat. Stir constantly until the butter foams and develops small brown specks and a nutty aroma. Remove from heat immediately.
- Warm the heavy cream slightly in the microwave.
- Mash the cooked potatoes using a hand masher or electric mixer on low speed.
- Stir in the browned butter and warm heavy cream until smooth and glossy.
- Taste and add additional salt or pepper if needed. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American