Ingredients

The following ingredients have 4 Servings
  • 3 pounds Russet potatoes (unpeeled) (, cut into quarters )
  • 1/2 teaspoon fine sea salt (, plus more to taste)
  • 1/4 teaspoon freshly cracked black pepper (, plus more to taste)
  • 1/2 teaspoon dried oregano
  • 4 cloves chopped roasted garlic
  • 2 tablespoons unsalted grass-fed butter (, you can also use ghee or vegan butter for dairy-free)
  • 1/4 cup plain Greek or Skyre yogurt
  • 1 - 2 tablespoons unsweetened almond milk (, or more as needed. You can sub with any plant-milk or regular milk too.)
  • grated Parmesan for topping (optional - use vegan Parmesan for dairy-free)
  • chopped parsley for topping (optional)

Instruction

  • Cut your potatoes into quarters and place them in the slow cooker along with the salt, pepper, oregano and roasted garlic.
  • Cook for 2-3 hours on high or 5-6 hours on low, or until potatoes are tender. (Mine usually take about 2.5 hours)
  • Once potatoes are tender, add the butter and mash with a potato masher until fluffy. Add sour cream and milk and continue mashing until smooth.
  • Adjust seasonings as needed. Serve warm with more butter, grated Parmesan, and chopped parsley if desired.