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My sister dubbed this ‘Cloudy Potatoes,’ and it’s the only thing she’s asked for three times this week!
Place the cubed potatoes and minced garlic in the slow cooker.
Pour the chicken broth over the potatoes.
Cover and cook on high for 4 hours or until the potatoes are tender.
Mash the potatoes directly in the slow cooker using a potato masher.
Stir in the sour cream, melted butter, and milk until smooth and creamy.
Season with salt and pepper to taste.
Sprinkle the shredded cheddar cheese over the top.
Cover and cook on low for an additional 15-20 minutes, or until the cheese is melted.
Garnish with chopped fresh parsley before serving, if desired.
Variations & Tips
For a lighter version, you can substitute Greek yogurt for the sour cream. If you have picky eaters, consider adding a bit of bacon or chives for extra flavor. You can also use different types of cheese, such as mozzarella or pepper jack, to change up the taste. For a vegan option, use vegetable broth, vegan butter, and a dairy-free milk alternative.
Pour the chicken broth over the potatoes.
Cover and cook on high for 4 hours or until the potatoes are tender.
Mash the potatoes directly in the slow cooker using a potato masher.
Stir in the sour cream, melted butter, and milk until smooth and creamy.
Season with salt and pepper to taste.
Sprinkle the shredded cheddar cheese over the top.
Cover and cook on low for an additional 15-20 minutes, or until the cheese is melted.
Garnish with chopped fresh parsley before serving, if desired.
Variations & Tips
For a lighter version, you can substitute Greek yogurt for the sour cream. If you have picky eaters, consider adding a bit of bacon or chives for extra flavor. You can also use different types of cheese, such as mozzarella or pepper jack, to change up the taste. For a vegan option, use vegetable broth, vegan butter, and a dairy-free milk alternative.
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