Crock Pot Mashed Potatoes Recipe For Thanksgiving Recipe Cards

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.

CROCK-POT MILLION DOLLAR MASHED POTATOES

Steps:

• Place the potatoes into the bottom of a 6-quart Crock-Pot or slow cooker.
• Dot the potatoes with half of the cubed butter.
• Pour chicken broth over the potatoes.
• Cover and cook on high for four to five hours. Potatoes are ready when they are fork-tender.
• Carefully drain the excess broth from the cooked potatoes.
• Place potatoes back into the Crock-Pot.
• Add in remaining stick of cubed butter, cream cheese and milk. Season with salt and pepper to taste.
• Mash the potatoes with a potato masher until smooth. Add more milk if needed.
• Cover and keep the mashed potatoes on the warm setting until ready to serve.
• Just before serving, garnish with minced parsley.

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.

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:

• 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.