Crockpot Parmesan Mashed Potatoes

Thanks to Kari for this awesome, easy, and slightly healthier recipe for my major downfall-mashed potatoes.  She got it from a site called pumpkinnspice.com.  Another thing I like about this recipe is that peeling the potatoes is optional!

Crockpot Parmesan Mashed Potatoes

3 lbs red potatoes, washed and cut into chunks
1/2 c. water
1/2 c. chicken broth
3 T. butter
2 c. plain Greek yogurt
1 1/2 T. minced garlic
1 t. salt
1/2 t. pepper
1 c. shredded (not grated) Parmesan cheese
2-3 T. milk, if needed

Put potatoes to slow cooker.  Add water and broth and cover.  Cook on high 3-4 hours or on low 5-6 hours until potatoes are tender.

When potatoes are done, drain the liquid.

Add butter, yogurt, garlic, salt, pepper and cheese.

With a potato masher or hand mixer, mix until potatoes are at your desired consistancy.  Add milk or more yogurt if you think you need to.

Serve immediately.   (We had these warmed up as leftovers a couple of days later and they were perfectly fine!)


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c = cup
T = tablespoon
t = teaspoon
lbs = pounds