Slow Cooker Mashed Potatoes With Sour Cream And Chives Food

CREAMY MASHED POTATOES WITH SOUR CREAM AND CHIVES

Steps:

• Place potatoes in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Add plenty of salt to the water. Bring to a boil over high heat. Once the water boils, reduce the heat so that the water is simmering. Simmer uncovered until the potatoes are very tender when pierced with a knife, about 10-12 minutes. Drain the potatoes really well; return them to the pot.
• Turn the stove to low heat and gently shake the pan of potatoes over the low flame for about 1 minute, just to make sure that any excess moisture evaporates. You want really dry potatoes!
• Use a potato masher, potato ricer, or food mill to mash the potatoes. Add the butter and enough half-and-half or milk until the potatoes are very creamy (you might not need all of the milk, so add it gradually and stop when the potatoes reach the desired consistency). Whisk in the sour cream and chives until completely combined. Taste and season with salt and pepper. Transfer to a serving bowl and top with additional butter or chives, if desired.

SLOW COOKER MASHED POTATOES WITH SOUR CREAM AND CHIVES

Steps:

• Toss together the potatoes, melted butter, salt and a generous amount of black pepper in a 6- to 8-quart slow cooker. Cook on high until the potatoes are very tender, stirring once or twice if possible to encourage even cooking, about 4 hours.
• Add the sour cream and remaining 3 tablespoons butter and mash the potatoes with a masher until they are smooth and creamy. Just before serving, fold in the chives and season again with black pepper. Taste and add more salt only if necessary.

SLOW-COOKER MASHED POTATOES

Steps:

• Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
• Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

SLOW COOKER MASHED POTATOES

Steps:

• In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
• Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

CROCK POT SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Spray the slow cooker insert with non stick cooking spray. Chop the potatoes into 1 inch pieces and add them to the crock pot. Sprinkle the salt evenly over the potatoes and add a good amount of pepper. Pour 1½ cups milk over everything. Cook on high for 4-5 hours or until potatoes mash easily with a fork. If you prefer, remove any browned crusty bits from the side of the slow cooker. Mash the potatoes with a potato masher or use a hand mixer to whip until you get the smoothness you desire.
• Warm the butter and additional 1 cup milk until the butter is melted and liquid is warm to the touch but not scalding. Slowly stir in the butter and milk, rotating with the sour cream. Use a potato masher to work the liquid into the potatoes. It will be soupy at first, but the potatoes will soak up the liquid as you mash them in. Add the last ½ cup of milk and sour cream if you want them to be creamier. Taste for seasonings and add more salt and pepper if needed. Stir in the chives. To serve, melt more butter over top and sprinkle with chives.

SOUR CREAM MASHED POTATOES

Steps:

• Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. In a small pot over low heat combine half-and-half and butter. Heat until hot but not simmering.
• Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not overmix or potatoes will become gummy.
• Using a flexible rubber spatula, fold in the melted butter and half-and-half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper.
• Transfer to serving bowl and garnish with chopped chives.

SOUR CREAM & CHIVES MASHED POTATOES

Steps:

• Steam potatoes until tender all the way through.
• Add all other ingredients, and beat with an electric mixer until smooth and creamy.
• Serve hot!