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16
ENGLISH
6 large (about 3 lb./
1.36 kg) yellow or
white thin-skinned
potatoes, cut into
quarters
8 medium (about
1
1
⁄2 lb./681 g) red
potatoes, cut into
quarters
1 cup (250 ml) chicken
or vegetable broth
1
⁄4 cup (56 g) butter or
margarine, softened
1
⁄2 teaspoon (2 ml) salt
1
⁄2 teaspoon (2 ml)
coarsely ground
black pepper
4 cloves garlic, minced
1 cup (250 ml) sour
cream
1
⁄3 cup (75 ml) sliced
green onions
Combine potatoes, broth, butter, salt, pepper, and garlic
in Slow Cooker ceramic pot; mix well. Cover and cook at
AUTO 3
1
⁄2 to 4
1
⁄2 hours, or until potatoes are very soft.
With plastic potato masher or spoon, coarsely mash
potatoes. Stir in sour cream and green onions.
Yield: 16 servings (
1
⁄2 cup [125 ml] per serving).
Per Serving: About 150 cal, 3 g pro, 23 g carb, 6 g total
fat, 3.5 g sat fat, 20 mg chol, 190 mg sod.
Garlic Smashed Potatoes
8 ounces (227 g)
bittersweet chocolate,
chopped
2 cans (14 oz./396 g
each) sweetened
condensed milk
12 cups (3 quarts/2.8 L)
whole milk
1
⁄4 cup (50 ml) instant
espresso granules
2 cinnamon sticks,
broken into 1-inch
(2.5 cm) pieces
Combine chocolate and sweetened condensed milk in
Slow Cooker ceramic pot. Cover and cook at HIGH 20 to
30 minutes, stirring every 10 minutes, or until chocolate
is melted. Stir in whole milk, espresso granules, and
cinnamon sticks. Cover and cook at LOW 4 to 6 hours,
or until hot. Keep warm at BUFFET. You may choose to
remove the cinnamon sticks when serving, or place stick
in cup and serve with the Mocha Cocoa.
Yield: 20 servings (
3
⁄4 cup [175 ml] per serving).
Per Serving: About 280 cal, 9 g pro, 34 g carb, 13 g total
fat, 7 g sat fat, 30 mg chol, 115 mg sod.
Mocha Cocoa