- 5 pounds russet potatoes, peeled and cut into chunks
- 1 cup low-sodium chicken broth (vegetable for vegetarian)
- ½ teaspoon onion powder
- ¼ cup butter
- 2 tablespoons sour cream
- 1 cup milk
- 5 garlic cloves, roasted*
- 1 teaspoon salt
- 1 teaspoon pepper
- Place all ingredients in the slow cooker.
- Cook on low for 8 hours or on high for 4 hours
- Using a masher, mash potatoes until smooth.
*To roast the garlic, slice the top off of a head of garlic, then place it in a large piece of tin foil. Wrap the bottom and sides, leaving the top open. Drizzle about a tablespoon of olive oil over the top, then wrap the exposed portion with more tin foil. Place in an oven or toaster oven at 400°F for 30–35 minutes. Once cooled, the garlic will be soft, like butter, and easily squeeze out of the tough shells. You can make these ahead of time, then store them in the fridge!
|NUTRITIONAL INFO||PER SERVING|
|Calories||120 (25 from fat)|
|Carbohydrate||21g (2g dietary fiber, 1g sugar)|
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.