Garlic Mashed Potatoes
Garlic Mashed Potatoes
Servings: 6
Calories: 423kcal
Equipment
- slow cooker
Ingredients
- 12 potatoes large, cubed or peeled + cubed
- 3/4 cup butter
- 1 cup sour cream
- 3 clove garlic
- chives or parsley to your preference
- salt and pepper to taste
- 1 large (gallon) freezer bag or reusable silicone bag
Instructions
Assembly instructions:
- Cook the potatoes until they are soft.
- Mash the softened potatoes, adding butter in bits as you mash.
- Stir in the sour cream, garlic, chives, salt and pepper.
- Allow the mashed potatoes to cool, then scoop them into a freezer bag.
- Remove excess air and seal.
- Flatten the bag and store it in the freezer until ready to eat.
Oven Cooking instructions:
- Thaw.
- Preheat oven to 350° and grease a casserole dish with nonstick cooking spray.
- Transfer the ingredients to the dish and cook until heated through, around 20 minutes.
Slow Cooker instructions:
- Cook from frozen in the slow cooker on low for 2 hours, stirring occasionally.
- Stir well before serving.
Stovetop Cooking instructions:
- Thaw.
- Cook in a medium saucepan on low heat until they're warmed through, stirring often.
Notes
Pro tips: Reheating in the oven is my preferred method for these mashed potatoes. If they seem runny, they need to cook for longer.
Nutrition
Calories: 423kcal | Carbohydrates: 78g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 88mg | Potassium: 1899mg | Fiber: 9g | Sugar: 6g | Vitamin A: 368IU | Vitamin C: 86mg | Calcium: 132mg | Iron: 3mg