There are certain dishes that are always requested when I go home to visit my mom. Pot roast, egg noodles, and mashed potatoes will forever top my list of must-haves. While these few favorites might not sound incredibly unique, there are certain dishes in life that no one can prepare quite like your mom.
I attempted to make mashed potatoes like my mom’s not long after moving to Kentucky. What a sad experience that was! Not only were the mashed potatoes flat-out terrible, but the entire endeavor left me feeling homesick and hungry.
Since then, I’ve left mashed potato-making up to my mom, only enjoying my family’s ever-present side dish during trips home. But comfort food season is quickly approaching, and I haven’t gone home for a visit since right after Christmas. I was longing for the return of my oh-so-comforting, starchy sidekick!
So, I decided that instead of trying to recreate my mom’s mashed potatoes yet again, I’d make another version (one that she likely would not approve of, I might add) to hold me over for another couple of months.
This version involves hand-mashed, unpeeled potatoes, made creamy through the addition of plain Greek yogurt and milk, and seasoned with roasted garlic and fresh sage (plus lots of freshly ground pepper and salt). While these mashed potatoes aren’t my mom’s, they sure are decadent!
These mashed potatoes would be the perfect accompaniment to so many dishes, fancy or not. The night that I made these was a crazy one, so they were simply served with a Costco rotisserie chicken. But I think they’d be so yummy with these braised short ribs, too!
Here’s to warm meals shared with those you love!
- 3 pounds red potatoes, chopped into 1-inch pieces (see note)
- 1 ¼ cups vegetable broth
- ¼ cup butter, cut into small cubes
- 6 cloves roasted garlic (see note)
- ½ cup plain Greek yogurt (or sour cream)
- ⅓ cup milk (or more, depending on your desired consistency)
- 1 ½ teaspoons minced fresh sage
- Salt and freshly ground black pepper, to taste
- Add potatoes and broth to the bowl of a 4-6 quart slow cooker. Scatter butter cubes and roasted garlic cloves across the top of the potatoes.
- Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours, until the potatoes are tender and cooked through.
- In the bowl of the slow cooker, mash potatoes using a potato masher (or using an electric mixer) until potatoes reach your desired texture.
- Stir in the Greek yogurt. Stir in milk until your desired consistency is reached. Stir in sage. Season with salt and pepper as desired.
- Serve immediately.
Note on roasted garlic: Roasted garlic can be prepared a day in advance and stored in the coldest part of your fridge. I simply leave the bulb intact and wrap it in foil. You can also freeze roasted garlic cloves in individual peeled form or freeze mashed cloves.