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Slow Cooker Smashed Potatoes




Source of Recipe


Reynolds
Slow Cooker Smashed Potatoes

http://www.reynoldspkg.com/reynoldskitchens/en/recipes/images/slow-cooker-smashed-potatoes.jpg

1


Reynolds® Slow Cooker Liner

3


pounds medium potatoes, peeled and cut in large cubes

2 to 4


cloves garlic, minced

1


teaspoon salt

1/2


teaspoon pepper

1


cup water

1/2


cup milk

1/2


cup butter or margarine, melted

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

PLACE potatoes in lined-slow cooker; sprinkle with garlic, salt and pepper. Pour water over potatoes. Place lid on slow cooker.

COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until potatoes are tender.

CAREFULLY remove lid to allow steam to escape. Gently mash potatoes into smaller pieces using a potato masher or back of a wooden or plastic spoon. Add milk and butter; stir gently. Serve warm potatoes directly from lined-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

REYNOLDS KITCHENS TIP: Reynolds® Slow Cooker Liners are great for reheating left over Smashed Potatoes. Place potatoes in a lined-slow cooker. Heat on HIGH for 1 to 2 hours until potatoes are hot./span

Number of Servings: 8-9

Nutrition Information:
(Per Serving)
calories 247
grams fat 12
% calories from fat 43
milligrams cholesterol 32
milligrams sodium 313
grams carbohydrates 32
grams fiber 3
grams protein 4