Ingredients:
5 lb. bag of baking potatoes, peeled and chopped into 1-inch chunks
1 1/2 cups chicken broth
1/4 cup butter, cut into chunks
1 cup sour cream or plain yogurt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 to 1 cup milk, warmed
Instructions:
In 4 to 5-quart slow cooker, place potatoes, chicken broth and butter. Cover and cook on high heat 4 hours or until potatoes are tender. Add remaining ingredient, except for milk. Mash or crush potatoes using potato masher or beat with electric mixer, on low speed until well-blended. Do not overmix. Stir in milk for desired creamy consistency. Cover and keep warm on low heat until serving time. Stir before serving. Serves 20.
5 lb. bag of baking potatoes, peeled and chopped into 1-inch chunks
1 1/2 cups chicken broth
1/4 cup butter, cut into chunks
1 cup sour cream or plain yogurt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 to 1 cup milk, warmed
Instructions:
In 4 to 5-quart slow cooker, place potatoes, chicken broth and butter. Cover and cook on high heat 4 hours or until potatoes are tender. Add remaining ingredient, except for milk. Mash or crush potatoes using potato masher or beat with electric mixer, on low speed until well-blended. Do not overmix. Stir in milk for desired creamy consistency. Cover and keep warm on low heat until serving time. Stir before serving. Serves 20.