This is straight from the A year of Slow Cooking blog. I did add a few things and will add them at the bottom with a *. Here Is The Link to the Blog!

This is straight from the A year of Slow Cooking blog. I did add a few things and will add them at the bottom with a *. Here Is The Link to the Blog!

 

CrockPot Mashed Potatoes with Cream Cheese and Sour Cream Recipe

Day 320.

psst. Make these potatoes. You won't be sorry.

This is one of those recipes where I wonder if the crockpot is really necessary, or is it just being used to keep the potatoes warm. You have to use the stove to boil the potatoes, and then you smash them with the cream cheese and the sour cream.

I suppose you could argue that the crockpot isn't necessary, but I used it. Because it makes me happy, and that's what I do.

These potatoes are too good to not share, and I'll let you be the judge about whether or not the crockpot is a necessary tool.

The Ingredients.

--5 pounds of red potatoes
--1 block of cream cheese, room temperature (8 oz. I used light)
--1 cup sour cream (I used light)
--1 chicken bouillon cube
--1/2 cup of water, reserved from boiling the potatoes
--1 tsp garlic powder
--1 T dried parsley

The Directions.

Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.

Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.

Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the potatoes, and return to pot.

Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.

Mash with a potato masher. If you don't have a masher, the way that I seem to not, you can use a wire wisk. It'll work just fine.

After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot. Cook on high for 2 hours, or on low for 4. Can be kept on warm indefinitely. After two hours on high, my potatoes got a bit crusty on the top and edges.

They were divine.

The Verdict.

So very good. My kids seemed to have thought that these were spicy (makes no sense whatsoever) and weren't thrilled with the bits of skin I left on. I like a bit of skin, and so does Adam, but apparently the kids find it highly offensive.

*I used Russet potatoes because that's what I had on hand

*I added a some shredded cheddar and real bacon bits when I added the cream cheese.

*I also sprinkled some Tastefully Simple Garlic Garlic, Onion Onion, and Seasoned Salt in the potatoes too. 

THESE WERE AMAZING!!!!!