Ingredients
- 4 pounds potatoes, peeled and cut into 1/4-inch-thick slices
- 1 small onion, chopped
- 2 (14-ounce) cans chicken broth
- 1 1/2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper (can use more)
- 4 cups half-and-half (or can use 18% table cream)
- Toppings — use one or all, Parmesan cheese, shredded cheddar cheese, crumbled bacon, chopped green onions
How to Make
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Step 1: In a greased 6-quart slow cooker layer sliced potatoes, then top with chopped onion.
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Step 2: In a bowl stir together the chicken broth with garlic powder, seasoned salt, and pepper; pour over potatoes and onion. (broth will not completely cover potatoes and onion).
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Step 3: Cover and cook on HIGH 3 to 5 hours or until potatoes are tender.
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Step 4: Mash mixture with a potato masher; stir in half-and-half; cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated.
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Step 5: Ladle into bowls, and serve with desired toppings.
We hope you enjoy this recipe!
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