Ingredients

The following ingredients have 6 Servings
  • 4 medium yukon potatoes, (skin-on)
  • 1/2 cup unsweetened almond milk ((or milk of choice))
  • 1/2 cup low sodium chicken broth
  • 3 cloves garlic, (smashed)
  • 1/3 cup full fat plain greek yogurt
  • 1/4 parmesan cheese, (grated)
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • garnish: sliced fresh chives or green onions, (if desired)

Instruction

  • Cut the potatoes into quarters and then add them, along with unsweetened almond milk, low sodium chicken broth, sea salt, ground black pepper, and a few whole garlic cloves into a slow cooker.
  • Toss to combine.
  • Now, cover the crock pot and cook for about 3-4 hours on high or 6-8 hours on low.
  • When the potatoes are very tender, mash them directly in the slow cooker to your desired consistency using a potato masher.
  • Next, add the plain greek yogurt and grated parmesan, and season to taste.
  • Place the lid back on the crock pot and heat through for another 15-20 minutes before serving.
  • Garnish with sliced chives, if desired.
  • If you find the consistency to be too thin, you can add a little more greek yogurt and stir in. If you find the consistency to be too thick, you can loosen with additional almond milk or chicken broth and then re-season with salt and pepper, as necessary.