Slow cooker Tennessee-style potatoes have quickly become one of my favorite side dishes to make. You start with your pretty-much-standard mashed potatoes, except you boil the potatoes in a flavor mix of chicken bouillon and garlic-infused water. Then you transfer them to the slow cooker where they get even creamier and even smoother. Perfect for a cold day. Perfect for a potluck or family get-together. The potatoes may seem like the usual, but cooking them in the flavored water really makes for a different, richer flavor.
Be sure you don’t throw out the water used to boil the potatoes when they are done. Reserve a cup or so in case the slow cooker Tennessee-style potatoes get a bit thick while cooking. If that happens don’t add a lot of the water .Just add a bit, stir, and see if they’re creamy enough. If not, add a bit more.
Give my corn mashed potatoes and my slow cooker garlic Ranch potatoes a try too.
Slow Cooker Tennessee-Style Potatoes
- 5 pounds red potatoes peeled, cut into 1/2″ chunks
- 1 tablespoon minced garlic
- 3 cubes chicken bouillon I used 3 teaspoons chicken base instead
- 1 8 ounce sour cream
- 1 8 ounce cream cheese softened, cut into chunks
- ½ cup unsalted butter
- Kosher salt to taste
- freshly ground black pepper to taste
- Bring a large pot of salted water to a boil.
- Add the potatoes, garlic and bouillon and cut until the potatoes are tender but still slightly firm, 15-20 minutes.
- Drain the potatoes, reserving 1-2 cups of the boiling liquid.
- Return the potatoes to the pot.
- Add the sour cream and cream cheese and mash until smooth, adding boiling liquid if too thick.
- Season with salt and pepper and transfer to a slow cooker.
- Cook on low for 2-3 hours.
- Stir in the butter. Melt, season with salt and pepper, and serve.
Nutritional values are approximate.