Crockpot Mashed Potatoes Cream Cheese Recipes

SLOW-COOKER MASHED POTATOES

Steps:

• In a large bowl, combine the cream cheese, sour cream, 1/4 cup butter, salad dressing mix and parsley; stir in mashed potatoes. Transfer to a 3-qt. slow cooker. Cover and cook on low for 2-3 hours. Top with remaining butter.

CREAMY CROCK POT MASHED POTATOES

Steps:

• Cut potatoes into quarters (or eighths if the potato is larger) and place in a large pot with your garlic and bullion cubes.
• Cover everything with water and bring to a boil.
• Boil for around 15 minutes, until your potatoes are tender.
• Drain and place a large bowl and mash.
• Mix in your cream cheese and sour cream until well blended.
• Place potato mixture in a lightly greased crock pot and cook on low for 2 hours.
• Mix in your butter, salt and pepper right before you serve.

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 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.

MASHED POTATOES WITH CREAM CHEESE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
• While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.

RICH & CREAMY MASHED POTATOES

Steps:

• In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low until heated through, 2-3 hours. Sprinkle with parsley if desired.

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.

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.

BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE

Steps:

• Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
• Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
• Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.