Parsley Smashed Potatoes Recipe

5 1 2
Parsley Smashed Potatoes Recipe
Parsley Smashed Potatoes Recipe photo by Taste of Home
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Parsley Smashed Potatoes Recipe

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5 1 2
Publisher Photo
I love potatoes but can't stand the work involved in making mashed potatoes from scratch. I came up with this simple side dish that was made even easier thanks to my slow cooker. The best part is I can use the leftover broth for soup the next day! —Katie Hagy, Blacksburg, South Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

Ingredients

  • 16 small red potatoes (about 2 pounds)
  • 1 celery rib, sliced
  • 1 medium carrot, sliced
  • 1/4 cup finely chopped onion
  • 2 cups chicken broth
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 1 garlic clove, minced
  • 2 tablespoons butter, melted
  • Additional minced fresh parsley

Directions

Place potatoes, celery, carrot and onion in a 4-qt. slow cooker. In a small bowl, mix broth, parsley, 1 teaspoon salt, 1/2 teaspoon pepper and garlic; pour over vegetables. Cook, covered, on low 6-8 hours or until potatoes are tender.
Transfer potatoes from slow cooker to a 15x10x1-in. pan; discard cooking liquid and vegetables. Using the bottom of a measuring cup, flatten potatoes slightly. Transfer to a large bowl; drizzle with butter. Sprinkle with remaining salt and pepper; toss to coat. Sprinkle with additional parsley. Yield: 8 servings.
Originally published as Parsley Smashed Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p80

Nutritional Facts

2 smashed potatoes: 114 calories, 3g fat (2g saturated fat), 8mg cholesterol, 190mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 16 small red potatoes (about 2 pounds)
  • 1 celery rib, sliced
  • 1 medium carrot, sliced
  • 1/4 cup finely chopped onion
  • 2 cups chicken broth
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 1 garlic clove, minced
  • 2 tablespoons butter, melted
  • Additional minced fresh parsley
  1. Place potatoes, celery, carrot and onion in a 4-qt. slow cooker. In a small bowl, mix broth, parsley, 1 teaspoon salt, 1/2 teaspoon pepper and garlic; pour over vegetables. Cook, covered, on low 6-8 hours or until potatoes are tender.
  2. Transfer potatoes from slow cooker to a 15x10x1-in. pan; discard cooking liquid and vegetables. Using the bottom of a measuring cup, flatten potatoes slightly. Transfer to a large bowl; drizzle with butter. Sprinkle with remaining salt and pepper; toss to coat. Sprinkle with additional parsley. Yield: 8 servings.
Originally published as Parsley Smashed Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p80

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xlsalbums User ID: 5254917 246392
Reviewed Mar. 31, 2016

"Yum. I'll make this again because it was easy!!"

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