|4 lbs / 2 kg||Russet Potatoes|
|4 cups / 1 Litre||Chicken Stock|
|1 cup / 250 ml||Sour Cream|
|1/2 cup / 125 ml||Warm milk|
|1/3 cup / 85 ml||Fresh Chives|
|to taste||Salt & Pepper|
DirectionsCook potatoes, chicken stock and salt in a covered 4- to 5-quart slow cooker until potatoes are tender, on high for 2 1/2 to 3 hours or on low for 4 to 5 hours. Drain and return potatoes to slow cooker. Add sour cream and mash to desired consistency. Fold in chives and warm milk (add more milk to loosen if desired). Season with salt and pepper. Serve warm, topped with chives.
This potato recipe is brought to you courtesy of Cynthia Murrant.