I've been on a slow cooker kick for the last two weeks. It's probably because it's September now and the weather is supposed to be cooling off. (Except here in the East Bay Area it's still in the 90's). We had bought some top sirloins from Costco, because hey! they're leaner! But also meant that they didn't have much flavor and were kind of dry. It inspired me to find a way to cook the last 2 steaks we had in the Crockpot.
Yesterday morning I threw in the steaks with some gravy makings and had them cook all day. What goes best with gravy? Mashed potatoes duh! Since we were having a not so 'light' gravy, I wanted to serve it with 'lighter' mashed potatoes. They turned out wonderful!
Ingredients:
2 lbs russet potatoes (Peeled and chopped into even chunks)
5 garlic cloves (peeled)
olive oil
1/3 cup light sour cream
1/3 cup chicken broth
2 Tbsp light milk
1 Tbsp butter
dash of Lawry's seasoned salt
dash of pepper
Directions:
1)Pre-heat oven to 400. Place the garlic cloves onto a pan and lightly drizzle with some olive oil. Place them in the oven, shaking every now and then to even the cooking. Bake for about 10 mins.
2) While the garlic cooks, bring a large pot of water to boil. When the water starts to boil, dump in the potatoes, take the garlic out of the oven and dump them in the water as well. Cook until potatoes are fork tender.
3) Drain the potatoes and garlic, then place back in the pot. Mash with a potato masher, then mash/stir in the rest of the ingredients. Taste and season more if needed.
Prep time: 10 mins
Cooking time: 20 mins
Servings: 4-6
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