Slow Cooker Browned Butter Mashed Potatoes

Ingredients

• 3 pounds Russet potatoes (peeled and diced into 1/2 to 1-inch cubes* (See Notes))
• 1 1/2 cups half-and-half (2% or whole milk, divided)
• 1/2 cup low-sodium chicken broth (or water)
• 1 tablespoon minced garlic (divided)
• 1/2 teaspoon salt (or as desired)
• 1/2 teaspoon freshly ground black pepper (or as desired)
• 1/2 cup salted butter (or unsalted and add additional salt)
• 3/4 cup sour cream
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1/2 teaspoon dried rosemary (or 1 teaspoon fresh)
• 1 teaspoon fresh parsley (finely minced for garnishing (or 1/2 teaspoon dried although fresh is preferred))

Instructions

1. 1

   Peel and cube the potatoes, place them in a 6 to 8-quart slow cooker, add 1/2 cup of the half-and-half or milk, broth, 1 teaspoon of the minced garlic, salt, pepper, stir to combine and coat, cover the slow cooker, and cook for 3 to 4 hours on HIGH. The potatoes are done when they’re fork-tender and very soft. If they’re at all hard, they’re not done. I don't recommend using the LOW setting unless you have at least 6 to 8 hours.

2. 2

   Brown the Butter: In the final moments of cooking, brown the butter in a high-sided skillet over medium heat.

3. 3

   Melt and Swirl: To brown butter, add the butter to a high-sided (it will splatter, so use high sides) medium to large pot, and heat over medium heat to melt, stirring nearly continuously or swirling the pan. The butter will melt, foam, turn clear, golden, turn brown, and then will smell nutty. As soon at the butter begins to turn brown and there are a few brown specks (but not black), take the pan off the heat, pour butter into a large bowl, and continue to stir for about 1 minute, to ensure carryover heat doesn’t continue to cook and subsequently burn the already browned butter.

4. 4

   Season and Stir: Add the thyme, rosemary, remainder of the garlic, and stir to incorporate; set aside. Tip - Read blog post section about fresh vs. dried herbs, and optionally straining the herbs from the butter. While the butter rests with the herbs infusing in it, mash the potatoes.

5. 5

   Mash: Use a potato masher to mash the cooked potatoes. You can do this right in the basin/black canister of the slow cooker.

6. 6

   Stir and Blend: Add half the browned butter (reserve the other half), the remaining 1 cup milk, all of the sour cream, and mix into the potatoes until smooth and blended. (See Notes on Mashing)

7. 7

   Transfer and Garnish: Transfer to a serving bowl or serve right out of the black slow cooker canister, evenly drizzle the remaining half of the browned butter, evenly sprinkle with parsley, and serve.

8. 8

   Store: Potatoes will keep airtight in the fridge for up to 1 week or in the freezer for up to 4 months. Tip - Read the How To Store and Reheat Leftover Crock-Pot Mashed Potatoes section of the blog post for more specific info.