Friday, September 17, 2010

Slow Cooker Mashed Potatoes

• 5 pounds red potatoes, cut into chunks
• 1 tablespoon minced garlic, or to taste
• 3 cubes chicken bouillon
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter
• salt and pepper to taste

• In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.

• Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Notes:  These were fabulous! Everyone from Thanksgiving wanted the recipe. Followed exactly but next time I think I will cut the butter in half. Heres a hint to keep the potatoes from getting soggy in the crock. Lay a clean terry kitchen towel across the top of the crock then put the lid on. The towel absorbs the steam instead of it running back into the potatoes.

Also always use either russet or Yukon Gold potatoes rather than red skinned.

This recipe makes AWESOME garlic mashed potatoes when you use the Garlic and Herb Cream Cheese plus add garlic salt, oregano, and 1 cup of an Italian Cheese Blend - we were in heaven!!  I made mine three days early and refrigerated the stoneware crock until I was ready to cook them.

Once was pinched for time, and set the Crock on HIGH for 1 hour - they still tasted just fine, so I'm not sure 3 hours on LOW is necessary. (Tip: halve the time if you're cooking on HIGH - 3 hours on LOW equals 1 1/2 hours on HIGH, just a helpful thing to know when cooking with Crock-Pots.)

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