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Parsley Smashed Potatoes

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
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    8 servings


  • 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


  • 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 )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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  • 568
    Aug 7, 2020

    wrbshb---The author did mention that she used the extra veggies and broth the next day for soup

  • wrbshb
    May 21, 2020

    The directions are confusing. Says discard the vegetables along with cooking juices hint or recommendation on what to do with veggies other than to discard them.

  • pajamaangel
    Apr 3, 2017

    No comment left

  • xlsalbums
    Mar 31, 2016

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