Crockpot Mashed Potatoes with Arugula
A fun twist on a classic, these healthy slow cooker mashed potatoes are easy and delicious with a peppery kick from arugula.
Servings 8
Calories 114kcal
Equipment
Ingredients
- 2 pounds red potatoes scrubbed and cut into cubes
- ¾ cup vegetable broth
- 1 shallot chopped, can sub a sweet onion
- 1 teaspoon garlic powder
- ½ cup sour cream more for serving
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 to 4 cups baby arugula more to taste
- 3 tablespoon chives chopped, more to taste
Instructions
- Combine the potatoes, broth, chopped shallots, and garlic powder in a slow cooker. Cook on high for 3 to 4 hours or low for 6 to 7 hours.
- When the potatoes are cooked and tender, change the heat setting to warm and add the sour cream, salt, and pepper. Use a potato masher or hand mixer to blend the potatoes. Add some extra broth to promote smoothness if desired.
- When the potatoes are blended, stir in the arugula, and chives. Taste, adjust seasonings as needed, and mix in butter or more sour cream if desired. Enjoy warm!
Notes
- To make vegan, skip the sour cream or use a vegan butter substitute.
- I prefer to leave the skin on my potatoes, but you can peel them if you don't like chunks of skin.
- You can make these up to one day in advance and store in the fridge. To reheat, put them back in the crockpot on low for 1 or more hours. You can also transfer them to a baking dish, cover with foil, and reheat for 30-45 minutes at 350 degrees F. Mix in butter, sour cream, or milk as needed to keep them moist.
Nutrition
Serving: 1serving | Calories: 114kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 268mg | Potassium: 579mg | Fiber: 2g | Sugar: 2g | Vitamin A: 371IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 1mg