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Parsley Smashed Potatoes

Total Time

Prep: 20 min. Cook: 6 hours

Makes

8 servings

I love potatoes but hate all the work involved in making mashed potatoes from scratch. I came up with a simple side dish that was made even easier thanks to my slow cooker. Save the leftover broth for soup the next day! —Katie Hagy, Blacksburg, South Carolina
Parsley Smashed Potatoes Recipe photo by Taste of Home

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

  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 (or save for another use). 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.

Nutrition 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.

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