Crockpot Mashed Potatoes

1. 1

   Cut potatoes into quarters and then add them along with unsweetened almond milk, low sodium chicken broth, sea salt, ground black pepper, and garlic into a slow cooker. Toss to combine. Cover the crockpot and cook for about 3-4 hours on high or 6-8 hours on low.

2. 2

   When potatoes are very tender, mash them directly in the slow cooker to your desired consistency using a potato masher. Add yogurt and grated Parmesan. Season to taste.

3. 3

   Place the lid back on the crock pot and heat through for another 15-20 minutes before serving. Garnish with sliced chives, if desired.

4. 4

   If you find the consistency to be too thin, you can add a little more yogurt and stir in. If you find the consistency to be too thick, you can loosen with additional almond milk or chicken broth and then re-season with salt and pepper, as necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.