PARSLEY SMASHED POTATOES

Parsley Smashed Potatoes image

I love potatoes but hate all the work involved in making mashed potatoes from scratch. I came up with a simple side dish that was made even easier thanks to my slow cooker. Save the leftover broth for soup the next day! -Katie Hagy, Blacksburg, South Carolina

Provided by Taste of Home

Time 6h20m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 190mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges