I received a text from a friend two nights ago that read, “So I just pulled ‘a Jasmine’.”
My first thought was, “Hey, I’m a verb!”
My second thought was, “wait, this can’t be good…” as I went through all the embarrassing things I do daily, like when I’m just trying to pull up the covers and accidentally punch myself in the face.
It turns out that she was referring to good ol’ Thanksgiving ’08, when fresh-out-of-college Jasmine brought boxed stuffing to a work potluck and told everyone she made it from scratch.
The good news for you is that this slow-cooked mashed potato recipe allows you to 1) not only bring your dish to your potluck in a crockpot so it stays warm but 2) you won’t even have to lie to anyone! Now, how’s that for the ideal potluck dish? It’s easy to make, easy to customize, and helps free up your oven/stovetop on that very busy Thanksgiving morning.
- 3 lbs. russet potatoes, cubed
- 6 tbsp unsalted butter, cubed
- 4-5 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup light sour cream
- 3/4 cup milk, more for a thinner consistency
- 1 1/2 tsp kosher salt, more to taste
- freshly cracked black pepper
- green onions
- In a slow cooker, toss in the cubed potatoes, butter, garlic, chicken broth, and salt and pepper. Cover and cook over HIGH heat for 3-4 hours. Mash with a potato masher.
- Before serving, stir in the sour cream and milk, adding more salt and pepper, if desired. Add more milk for a thinner consistency. Sprinkle with your favorite toppings and serve warm.