Spicy Mustard Mashed Potatoes

By cmschnettler

Ingredients

• 6 good-sized Yukon Gold potatoes (it's important to use Yukons for this)
• 2 cups chicken broth and water to cover
• 4 garlic cloves
• Salt and pepper
• Bacon crumbles
• 3 green onions
• 1/2 cup horseradish mustard
• 4 tablespoons butter

Details

Adapted from lawrence.com

Preparation

Step 1

Dice the potatoes (no need to peel unless you just prefer it, but Yukon peels are very good and not tough like russets) and put them in the slow-cooker, and pour the chicken broth and water over. Drop in the garlic cloves and salt and pepper the liquid amply.

Cook 6 to 8 hours on high.

Then remove the potatoes and retain about a cup of the broth. If you have a stick blender this is a good application for it, but I just used my hand masher right in the slow cooker crock.

Put the potatoes in the crock, add the butter, mustard and more salt and pepper. A dash of garlic powder is good here too. Mash everything, adding cooking liquid back in as needed to get your desired consistency.

Mix in bacon bits and chopped green onions.