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Side Dishes

Slow-Cooker Buttermilk Herb Mashed Potatoes

This tangy twist on a classic side is extra creamy and delicious, thanks to a long simmer in the slow cooker.

Serving Size:


Active Time:

30 min.

Total Time:

4 hrs.


  • 3 lbs. Yukon gold or russet potatoes, peeled and diced
  • 3½ cups buttermilk
  • 4 cloves garlic, minced
  • ¼ cup butter
  • 1 tsp. minced fresh rosemary
  • 1 tsp. minced fresh thyme
  • 1 bunch fresh chives, chopped


  1. In inner pot of 5 qt. slow cooker, combine potatoes, 2 cups buttermilk, garlic, butter, rosemary and thyme. Season with salt and pepper. Cover and cook on high 3 to 4 hrs. or until potatoes are fork-tender.
  2. Remove inner pot from slow cooker. In heatproof bowl, microwave remaining 2½ cups buttermilk 1 min. or until warm. Mash potatoes until smooth and creamy, adding warmed buttermilk as needed to achieve desired consistency. Season to taste with salt and pepper. Garnish with chives.

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