Place the potatoes into a 6-quart slow cooker. Add the broth.Cover and cook on LOW for 7 to 8 hours or until the potatoes are tender. Do not drain.Mash the potatoes with the broth in the cooker with the light cream and butter. Season to taste. Serve immediately or cover and keep on WARM for up to 2 hours. Stir before serving.
5 pounds Yukon Gold potato, peeled and cut in quarters2 cups Vegetable or Chicken Broth1 cup light cream or half-and-half0.25 cup (1/2 stick) butter, softened
Creamy homemade coleslaw is made easy with...
Wow...cherry peppers deliver an unexpected...
Baked spaghetti squash is tossed with a de...
This reliable recipe lets you put together...