Creamy Garlic and Parmesan Mashed Potatoes
This recipe is brought to you from America’s Test Kitchen
Slow Cooker Revolution Volume 2: The Easy-Prep Edition
INGREDIENTS:
3 pounds russet potatoes, peeled and cut into 1-inch pieces
3 cups water
4 garlic cloves, peeled
Salt and pepper
3 tablespoons unsalted butter, melted
1 cup milk, warmed
1 cup grated Parmesan cheese
- Combine potatoes, water, garlic, and 1/2 teaspoon salt in slow cooker. Cover and cook until potatoes are tender, 4 to 5 hours on low or 3 to 4 hours on high.
- Drain potatoes and return to now-empty slow cooker. Mash potatoes with potato masher until smooth. Fold in melted butter, then fold in milk and Parmesan, adjusting consistency with extra warm milk as needed. Season with salt and pepper to taste and serve. (Mashed potatoes can be held on warm or low setting for up to 2 hours; loosen with extra warm milk as needed before serving.)
