Recipe: Slow Cooker Smashed Potatoes

SLOW COOKER SMASHED POTATOES

1 Reynolds Slow Cooker Liner
3 pounds medium potatoes, peeled and cut in large cubes
2 to 4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 cup water
1/2 cup milk
1/2 cup butter or margarine, melted

Open slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Place potatoes in lined-slow cooker; sprinkle with garlic, salt and pepper. Pour water over potatoes. Place lid on slow cooker.

Cook on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until potatoes are tender.

Carefully remove lid to allow steam to escape. Gently mash potatoes into smaller pieces using a potatoes masher or back of a wooden or plastic spoon. Add milk and butter; stir gently.

Serve warm potatoes directly from lined-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

REYNOLDS KITCHENS TIP: Reynolds Slow Cooker Liners are great for reheating left over Smashed Potatoes. Place potatoes in a lined-slow cooker. Heat on HIGH for 1 to 2 hours until potatoes are hot.

Servings: 8-9
Source: Reynolds Kitchens