Crock Pot Mashed Potatoes With Cream Cheese Food

CROCK-POT MASHED POTATOES WITH CREAM CHEESE

Steps:

• Place cut potatoes into a slow cooker and pour broth over the top of the potatoes.
• Cook potatoes on high setting for 4 and 1/2 hours or low for 6-7 hours. Potatoes should be fork tender.
• Spoon some liquid out of the crock, if desired.
• Mash potatoes with a fork or potato masher and add sour cream, cream cheese, 1/4 cup butter, salt and pepper to the crock pot.
• Use beaters to mix just until a creamy consistency.
• Top with chopped chives or parsley, if using, and serve with extra pats of butter.

ULTIMATE CROCK POT MASHED POTATOES

Steps:

• Peel potatoes and cube. She stated that she likes to get 12 cubes per potato. You can do this if using Russets but not if using Yukons. Each cube should be about 1-1 1/2 inches.
• Place potato cubes, butter and chicken broth into slow cooker and set to High.
• Cover and cook for 4 1/2 hours.
• Mash roughly in crock pot and add garlic, sour cream, salt, pepper, milk, and cream cheese and finish mashing.

SLOW COOKER MASHED POTATOES

Steps:

• 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.

SLOW-COOKER MASHED POTATOES

Steps:

• Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
• Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

CROCK POT MASHED POTATOES

Steps:

• Scrub and take any sprouting "eyes" out of your potatoes.
• Quarter potatoes, place in crock pot (I used medium sized one).
• Dissolve bouillon powder in water, pour over potatoes and add butter and whole garlic cloves.
• Cook on high 4 to 5 hours, until fork tender stirring half way in between.
• Mash potatoes in crock pot, DO NOT drain the chicken broth.
• Add half and half, butter and cream cheese and mash, mixing together until the potatoes are creamy to your taste, adding more half and half as needed.
• Stir in salt and pepper to taste.

CROCK POT CHEDDAR MASHED POTATOES

Steps:

• Place cut up potatoes and water into a slow cooker; dot with butter.
• Cook on Low for 6 hours or High for 3 hours.
• Check potatoes for doneness.
• Drain potatoes and place in a large mixing bowl.
• With an electric mixer, mash potatoes.
• After potatoes are mashed, add milk, salt and pepper.
• Whip until smooth.
• Stir in chopped green onions and cheese; blend well.
• Cover bowl with aluminium foil and place in a 200 degree oven for 15 minutes so flavors blend and cheese melts.

CROCK POT MASHED RED POTATOES

Steps:

• 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.

CROCK POT MASHED POTATOES

Steps:

• Cook potatoes in large pot of boiling water until tender.
• Mash until there are no lumps.
• Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well.
• Cool slightly, place in removable liner of your crock pot and place in the refrigerator.
• Take out of refrigerator about 3 1/2 hours before you plan to serve them.
• Place in crockpot and dot with butter.
• Cook on LOW for 3 hours, stirring once or twice.
• They can be held an additional 30 minutes or more.

MAKE AHEAD MASHED POTATOES FOR CROCK POT

Steps:

• Boil peeled potatoes until tender.
• Beat sour cream and cream cheese together.
• Add hot potatoes and beat until smooth.
• Add butter, chives, salt and pepper to taste.
• Place in greased two quart casserole.
• Dot with butter and sprinkle paprika on top.
• Bake at 350 degrees for 25 minutes.
• Serves 8-10.
• NOTE****this recipe can be made the day before dinner and refrigerated in crock pot.
• Then, on the serving day, just turn on crock pot at low setting and cook potatoes for about 2-3 hours, to be ready when the rest of the dinner is ready.
• You may add more butter, cream cheese or sour cream depending upon the consistency you prefer.