Knoblauch-Kartoffelpüree aus dem Slow Cooker

Zutaten

• 4 lbs red potatoes, (cleaned and rinsed (peeled or unpeeled), cut into 1 1/2-inch pieces)
• 1/2 cup water
• 1 tsp salt, (or to taste)
• 1/2 tsp pepper, (or to taste)
• 1 1/2 Tbsp minced garlic ((4 cloves))
• 1/4 cup butter, (melted)
• 2/3 cup sour cream
• 1/2 cup cream, (warmed in the microwave)
• 1/2 cup milk, (warmed in the microwave, or as desired)
• Minced chives and butter, (for serving (optional))

Zubereitung

1. 1

   Spray a 6 - 7 quart slow cooker with non-stick spray. Place potatoes in slow cooker then pour water evenly over top**.

2. 2

   Toss with salt and pepper then add garlic and pour butter evenly over potatoes and garlic. Cover and cook on high heat 4 - 4 1/2 hours until potatoes are tender when pierced with a fork (don't drain!).

3. 3

   Mash potatoes with a potato masher then add sour cream, heavy cream.

4. 4

   Whip with an electric hand mixer until desired texture is reached, while adding in milk to reach desired consistency.

5. 5

   Serve warm with more butter if desired and minced chives.