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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
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.