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Slow-Cooker Buttermilk Smashed Red Potatoes

By Sebastian Nava

Published on November 3, 2017

Time

5 to 6 hours on low or 3 to 4 hours on high

Yield

Serves 4 to 6

Slow cooker size

4 to 7 quarts

Slow-Cooker Buttermilk Smashed Red Potatoes

Ingredients

2 pounds small red potatoes, unpeeled, halved3 tablespoons extra-virgin olive oil 3 garlic cloves, peeled and smashed2 teaspoons minced fresh thyme or ½ teaspoon driedSalt and pepper ⅔ cup buttermilk ¼ cup sour cream 2 tablespoons minced fresh chives

Before You Begin

Look for small red potatoes measuring 1 to 2 inches in diameter. This recipe can easily be doubled in a 7-quart slow cooker; you will need to increase the cooking time range by 1 hour.

Instructions

  1. 1. Combine potatoes, oil, garlic, thyme, 1 teaspoon salt, and ¼ teaspoon pepper in slow cooker. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.
  2. Add buttermilk and sour cream to potatoes and, using potato masher, mash until combined and chunks of potatoes remain. Fold in chives and season with salt and pepper to taste. Serve. (Potatoes can be held on warm or low setting for up to 2 hours; adjust consistency with hot water as needed before serving.)
Slow-Cooker Buttermilk Smashed Red Potatoes
Photography by Daniel J. van Ackere. Styling by Marie Piraino.

Slow-Cooker Buttermilk Smashed Red Potatoes

Headshot of Sebastian Nava
By Sebastian Nava
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Time

5 to 6 hours on low or 3 to 4 hours on high

Yield

Serves 4 to 6

Slow cooker size

4 to 7 quarts

Ingredients

2 pounds small red potatoes, unpeeled, halved
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and smashed
2 teaspoons minced fresh thyme or ½ teaspoon dried
Salt and pepper
⅔ cup buttermilk
¼ cup sour cream
2 tablespoons minced fresh chives

Ingredients

2 pounds small red potatoes, unpeeled, halved
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and smashed
2 teaspoons minced fresh thyme or ½ teaspoon dried
Salt and pepper
⅔ cup buttermilk
¼ cup sour cream
2 tablespoons minced fresh chives

Ingredients

2 pounds small red potatoes, unpeeled, halved
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and smashed
2 teaspoons minced fresh thyme or ½ teaspoon dried
Salt and pepper
⅔ cup buttermilk
¼ cup sour cream
2 tablespoons minced fresh chives

Why This Recipe Works

Low-starch, high-moisture red potatoes were the best choice for this recipe, as their compact structure held up well under pressure from smashing, and their red skins provided nice contrasting color. For the best chunky texture, we cooked the potatoes whole with olive oil, garlic, and thyme, then smashed them with a potato masher. A combination of buttermilk and sour cream gave our potatoes a unified creamy consistency.

Before You Begin

Look for small red potatoes measuring 1 to 2 inches in diameter. This recipe can easily be doubled in a 7-quart slow cooker; you will need to increase the cooking time range by 1 hour.

Instructions

  1. 1. Combine potatoes, oil, garlic, thyme, 1 teaspoon salt, and ¼ teaspoon pepper in slow cooker. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.
  2. Add buttermilk and sour cream to potatoes and, using potato masher, mash until combined and chunks of potatoes remain. Fold in chives and season with salt and pepper to taste. Serve. (Potatoes can be held on warm or low setting for up to 2 hours; adjust consistency with hot water as needed before serving.)

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