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Ingredients
5-6 potatoes (russet or Yukon gold), peeled and cubed
1/4 cup butter
1 onion, diced
2 cloves garlic, minced
2 cups chicken or vegetable broth
Salt and pepper to taste
Optional: olive oil for dairy-free version, herbs like rosemary or thyme
Directions
Start by washing, peeling, and cubing the potatoes.
In a skillet, melt the butter and sauté diced onions and minced garlic until fragrant.
Transfer the sautéed mixture to the crockpot. Add potatoes, broth, salt, and pepper.
Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
Adjust seasoning if needed and serve hot, optionally garnished with fresh herbs.
Pro Tip: Mash some potatoes for added creaminess and thickening of the sauce before serving.
Nutrition Facts
Calories:
260
Fat:
8
Carbohydrates:
42
Protein:
5
Sodium:
520
Fiber:
4
Sugar:
3
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