
Substitute buttermilk in traditional mashed potatoes for sour cream in this smashed low-fat version. Plus, the red potatoes give you an extra dose of antioxidants and vitamin C.
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Substitute buttermilk in traditional mashed potatoes for sour cream in this smashed low-fat version. Plus, the red potatoes give you an extra dose of antioxidants and vitamin C.
Watch The Video
Combine potatoes, oil, garlic, thyme, salt, and pepper in slow cooker (4 to 7 quarts). Press 16 by 12-inch sheet of parchment paper firmly onto potatoes, folding down edges as needed. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.
Discard parchment. Add buttermilk, Greek yogurt, and baking powder to potatoes and use a potato masher to mash until combined and chunks of potatoes remain.
Fold in chives and season with more salt and pepper to taste before serving.
Note: Smashed potatoes can be kept on the warm or low setting for up to 2 hours. Simply loosen with hot water as needed before serving. This recipe can also easily be doubled in a 5 1/2- to 7-quart slow cooker but you will need to increase the cooking time by 1 hour.