Slow Cooker Garlic Mashed Potatoes

This Slow Cooker Garlic Mashed Potatoes recipe is a great hands-off way to prepare large quantities of healthy mashed potatoes when you’re busy preparing other recipes or don't have a burner available. It's a one stop recipe, meaning you don't have to drain the liquid from the potatoes — they cook in the almond milk and absorb it when mashed up! The Russet potatoes keep this recipe traditional, but the garlic, parsley and onion powder kick it up a notch. Plus, you can save the skins to crisp with olive oil and some special spices for a crunchy treat!

INGREDIENTS:

• 2 tablespoons unsalted butter
• ¼ teaspoon salt
• black pepper, to taste
• 2 tablespoons finely chopped parsley
• 2 pounds russet potatoes, peeled and cubed (4-5 small potatoes)
• 2 garlic cloves
• 1 cup unsweetened almond milk

INSTRUCTIONS:

1. Place the cubed potatoes and the garlic into the slow cooker with the milk. Cover and cook until the potatoes are very soft, on high for 2-4 hours, or on low for 4-6 hours.
2. Remove the garlic if desired; otherwise keep it in the slow cooker to mash it with the potatoes.
3. Add the butter, salt, and pepper and mash the potatoes in the slow cooker with a potato masher or a hand mixer to desired consistency.
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