Ingredients

The following ingredients have 8 Servings
  • 10 medium russet potatoes (5 pounds)
  • 3/4 cup chicken broth (low sodium)
  • 4 tablespoons butter, unsalted
  • 1 cup plain Greek yogurt (2% fat or higher)
  • 1/4 cup milk (use 2% or whole for more richness)
  • 2 teaspoons sea salt (more to taste)
  • 1 teaspoon cracked black pepper

Instruction

  • Scrub the potatoes. Peel if they have a thick skin, or leave on if you prefer more rustic style mashed potatoes. Roughly chop into quarters.
  • Place the potatoes in the bottom of a large (6 quart) crockpot. Pour chicken broth over potatoes.
  • Cover and cook on HIGH for 3 hours or LOW for 6 hours. Potatoes should be fork tender and soft. When they are done, remove the lid.
  • Add butter, Greek yogurt, salt and pepper. Mash the potatoes using a potato masher (for a more chunky texture) or a hand blender (for a more smooth texture) Add milk as needed if your potatoes are too thick. Season with more salt and pepper to your preference.
  • Serve immediately or keep the potatoes in the crockpot on warm for up to 3 hours.