A delicious recipe to prepare ahead of time to help with those meals that require so much to do – like Thanksgiving. From thecafesucrefarine.com.
Ingredients: [‘potatoes’, ‘garlic cloves’, ‘low sodium chicken broth’, ‘water’, ‘butter’, ‘buttermilk’, ‘milk’, ‘kosher salt’]
Quantity of Ingredients: [“5 lbs potatoes, like Yukon Gold, peeled and cut into 2-inch pieces “,”2 medium garlic cloves”,”4 cups low sodium chicken broth”,”2 cups water”,”4 tablespoons butter”,”3/4 cup buttermilk”,”1/2-1 cup milk or 1/2-1 cup half-and-half”,”1 teaspoon kosher salt, more to taste “]
Number of Servings: 10
Steps: [‘Place peeled potatoes, garlic (if using), chicken broth and water in the slow cooker. Cover and cook on high for 2-4 hours (depending on how fast your slow cooker cooks). You want the potatoes to be very tender (just about falling apart).’, ‘Drain well in a strainer and shake the strainer a few times to remove excess liquid. Return to slow cooker. Change setting to Low, but do not turn slow cooker off.’, ‘Allow to sit, uncovered for 2 minutes, then add butter, buttermilk, 1/2 cup milk and 1 teaspoon salt. Mash well with a potato masher. Add more milk as needed to make a nice creamy, but scoop-able consistency. Taste and add more salt, if need.’, ‘Serve immediately or hold in slow cooker till ready to serve. Potatoes will keep well for 2-3 hours on warm setting of slow cooker. Just before serving, stir and add more milk if needed for desired consistency.’, ‘To make ahead, follow directions 1-3 above. Allow to cool then transfer to a storage container and refrigerate for 1-2 days. To rewarm, transfer potatoes to slow cooker at least one hour before serving. Add 1/2 cup milk and and adjust heat to low. Allow to warm for one hour or more. Stir well and add more milk if needed to reach desired consistency.’]