Sunday, April 6, 2008

Slow Cooker Mashed Potatoes

"I probably would never have found this recipe (on, but I really needed to find a potato recipe for the crock pot since my oven was going to be occupied with other things. These were so good and creamy, unlike some mashed potatoes that are dry without gravy."


5 pounds red potatoes, cut into chunks (recipe didn't say peeled or not, so I left the peels on)

1 tablespoon minced garlic
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, 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. Place towel stretched tightly across top of crock, underneath lid, to absorb steam and keep potatoes from getting too soggy. Cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.