Slow Cooker Mashed Potatoes
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 1.5 kg Potato (peeled and chopped)
- 375 ml Vegetable stock
- 150 ml Whole milk
- 2 Garlic clove
- 3 sprig Fresh rosemary
- 3 tablespoons Reduced fat crème fraîche
- 40 g Butter
- 60 g Cheddar cheese (grated)
- 1 pinch Fine sea salt and ground black pepper
Method
- Put 1.5 kg Potato (peeled and chopped) into the slow cooker.
- Add 375 ml Vegetable stock, 2 Garlic clove, 1 pinch Sea salt and black pepper and 3 sprig Fresh rosemary.
- Mix well and cook on high for 4 hours, stirring three times during cooking.
- Remove the rosemary springs and mash until you've achieved your desired consistency.
- Add 150 ml Whole milk, 40 g Butter, 3 tbsp Reduced fat creme fraiche and 60 g Cheddar cheese and stir until the butter and cheese have melted.