Time: 4 hours 20 minutes
Complexity: easily
Servings: 8

A slow cooker makes preparing this classic side dish even easier. Simply combine peeled and sliced ​​potatoes with butter, salt, black pepper, and water in the slow cooker, set the desired temperature, and go. When you return, all you have to do is mash the cooked potatoes with milk. A nice bonus: the slow cooker locks in all the flavor, making your mashed potatoes especially rich. Serve garnished with fresh chives.

Ingredients:

• 2.2 kg medium potatoes, peeled and cut into 2 cm pieces.
• 165g unsalted butter, cut into 1cm cubes.
• 1 cup sour cream
• 1.5 - 2 cups of warm milk
• 2 tbsp chopped chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, mashed potatoes, sour cream, milk

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Preparation:

Step 1
• In a 6-quart slow cooker, combine the potatoes, oil, 1 tablespoon salt, and 1/2 teaspoon black pepper. Add 1 cup water, cover, and cook over high heat until the potatoes are tender, about 4 hours. The potatoes may brown slightly, but that's okay.
Step 2
• Remove the lid and add sour cream and 1.5 cups of warm milk. Mash the potatoes with a potato masher until they are almost smooth. If the puree is too thick, add the remaining 0.5 cups of warm milk. Season with salt and pepper to taste. Sprinkle with chives.

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