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

Cook Time 3 30

Total Time 3 45

Servings

Calories 242kcal

Author Mike

Equipment

Ingredients

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

Instructions

Bring a large pot of salted water to a boil.
Add the potatoes, garlic and bouillon and cook 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.

Notes

Russets make the best potatoes, but you can also use golden potatoes.

Nutrition