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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
Parsley Smashed Potatoes
Parsley Smashed Potatoes Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    8 servings

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 )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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Reviews

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Average Rating:
  • 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 and....no 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!!

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