No really, it’s me! I swear! The girl who usually posts recipes for mashed potatoes loaded up with cream and butter and, well, everything else loaded with cream and butter. And really for the most part I’m all about the idea of just eating the real thing and enjoying every bite and just moderating how much I eat of it (or at least trying). But I also got to thinking that it sure would be nice to have mashed potatoes on more than just a special occasion and when I do I don’t really need any guilt to come along with them. So I challenged myself to come up with a recipe that even this mashed potato snob would love and I promise you that you will love these too!
I often mash up my potatoes by hand with a masher but for these I chose to use my hand held mixer. It kept them light and airy and helped them to be smooth and creamy even without the addition of cream. Load them up with your favorite fresh chopped herbs and you will be thinking of reasons to make mashed potatoes with every meal!
- 2 pounds Yukon gold potatoes
- 1/4 cup chicken broth
- 1/4 cup whipped cream cheese with chives
- 1/4 teaspoon salt + more to taste
- pepper to taste
- Fresh herbs for garnish (parsley, chives, thyme)
- Wash and cut potatoes into large chunks
- Place in slow cooker and fill with water to cover
- Cover and cook on high for 2-4 hours or low for 4-8 (depends on how large you cut potatoes, smaller will cook faster)
- Carefully drain potatoes into a colander and return to crock
- Add broth, whipped cream cheese, salt and pepper
- Using handheld mixer mix on medium high speed until whipped to desired consistency
- Adjust seasoning if desired, garnish with herbs and serve
I cooked these on high in my 3.5 quart slow cooker for 3 hours.
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Hungry for more mashed potatoes?
Or how about some baby potatoes instead?
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