Parsley Smashed Potatoes

  Side Dishes

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!

Parsley Smashed Potatoes

Average Rating: 5

TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 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

Instructions

  • 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.

Tags