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Slow Cooker Tennessee-Style Potatoes
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.
Course Side
Cuisine American
Keyword crockpot, potatoes, slow cooker
Prep Time 15 minutes minutes
Cook Time 3 hours hours 30 minutes minutes
Total Time 3 hours hours 45 minutes minutes
Servings 10
Calories 242 kcal
Author Mike
5 pounds red potatoes peeled, cut into 1/2" chunks 1 tablespoon garlic minced 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.
Calories: 242 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 25 mg | Sodium: 44 mg | Potassium: 1038 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 302 IU | Vitamin C: 20 mg | Calcium: 27 mg | Iron: 2 mg