Crock Pot Roasted Garlic Mashed Potatoes

Ugh....it's November. Which means I'm chilly. Like all the time. The only good thing about this time of year (aside from it being my birthday month and that we're getting closer to Christmas) is COMFORT FOOD. Food that warms ya up, inside out! Food that makes you feel full and happy. Food like mashed potatoes.

Plus, you gotta love a slow cooker in the fall. You just throw a bunch of stuff in and leave it alone for awhile. That's a full on win-win-win situation if you ask me! 

Funny story: I just got a filling a couple months ago (my first filling that I've needed in quite a few years) and it totally brought back memories of having my mom make me mashed potatoes to eat while my face was numb. I used to exclusively eat very thick instant mashed potatoes. Nowadays I'll eat some real potatoes. And if there's garlic involved, all the better. With or without my face being numb. :P

This recipe is like...really good, guys. Like...super duper tasty. You get a BIG batch (like...really big...like...it was difficult to finish off because there was so much. So it's perfect for big families or entertaining, etc.) of really creamy, really flavorful potatoes. I did have a problem getting all the chunks whipped up (but this seems to be a problem I always have...maybe it's my mixer?...or maybe I don't chop them up small enough...)--I definitely recommend cutting the potatoes into smaller pieces to make it easier on yourself later.

End of the day though...let's turn on some Netflix, curl up in our pj's with a big warm blanket, and dig into a big bowl of these potatoes. The perfect cure for my fall blues.

 Crock Pot Roasted Garlic Mashed Potatoes

Slightly adapted from Jamie Cooks It Up!

Makes 10-12 servings.

Note-You can easily half this recipe, and also omit the roasted garlic if you would like.

Ingredients:

• 5 pounds red potatoes
• 3 cloves garlic
• salt and pepper, to taste
• 1 tsp. chicken bullion granules
• 1 cup water (or more if you have a deep crock pot like mine)
• 8 tbsp. butter, divided
• 1/3 cup sour cream
• 1/2 cup milk

Preparation:

• Wash and then peel potatoes (can leave some skin on or not, to your preference.) Chop them into 1 inch. pieces. Put them in a 4-7 quart crockpotand sprinkle with salt and pepper.
• Place 3 cloves garlic in the middle of a square of aluminum foil. Wrap it up and stick it in the corner of the crock pot.  
• Pour 1 tsp. chicken bouillon into 1 cup warm water, stir. Pour over the potatoes.
• Cut 4 tbsp. butter into small pieces and place, randomly, on tops of the potatoes.
• Cover and cook on high for 4 hours or on low for 7-8 hours, until the potatoes are fork tender.
• Turn off the crock pot.
• Remove foil and smash garlic with a fork. Add some into the potatoes (I added all, but if you don't want as much of a garlic flavor, use less).
• Pour in milk, sour cream, and remaining 4 tbsp. butter. Use a masher or hand mixer to blend and mash everything together. Add more milk or seasonings as needed, to taste. 

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