Ingredients
- pound sYukon gold potatoesor russet potatoes
- 1/2 cup(1 stick) unsalted buttercut into 1/2-inch cubes, divided
- 3/4 cup low sodium chicken broth
- ounce sreduced-fat cream cheesesoftened and cut into cubes
- cup2% Greek yogurtor full fat; I do not recommend fat free
- tablespoon seasoned salt*plus additional to taste (I used Lawry's)
- teaspoon ground black pepper
- 1/4 cup milk (as needed) I used 1% - use whole milk or half and half for more decadence
Instructions
- Peel the potatoes, then cut them into 1 inch chunks. Place in the bottom of a 6 quart or larger crockpot.
- Dot the potatoes with half of the diced butter (4 tablespoons). Pour the chicken broth over the top.
- Cover the slow cooker and cook on HIGH, until the potatoes are fork tender, about 3 to 4 hours.
- Remove the lid. Add the remaining butter, cream cheese (I break the softened cream cheese into pieces right over the top), Greek yogurt, seasoned salt, and pepper.
- With a potato masher, mash the ingredients together they until are combined and the potatoes are as smooth or chunky as you like (we keep ours a little chunky).
- At first, it will look a bit liquidy but will thicken a bit more as you continue and as the potatoes sit.
- If the mashed potatoes are too thick, add the milk as needed.
- Taste and adjust seasoning (depending upon your seasoned salt or chicken broth, you may need to add more).
- Recover the slow cooker and turn the slow cooker to “keep warm” until ready to serve.
