This is an ideal recipe when I am making mashed potatoes for a large crowd. I can easily double or triple the recipe and use a large slow cooker. Then, I can spend the time that these are cooking working on other dishes. There is never any rush to try and get the potatoes done. They are actually the first part of the meal that is completed. Just add your favorite gravy and dinner is served. Check out what they are saying about this recipe over at Spend with Pennies:
“If they’re done a little early, just set your slow cooker to warm and they’ll be perfect.”
In the instances where your potatoes are ready before you are, you can keep them tasty in the slow cooker until everyone is ready to be served.
Ingredients
5 lbs potatoes (red, yellow or white)
¾ cup chicken broth
½ teaspoon onion powder
1 teaspoon garlic powder
¼ cup Land O’ Lakes butter
¼ cup Daisy sour cream
1 tablespoon fresh parsley
2 tablespoons Philadelphia cream cheese (optional)
salt & pepper to taste
Instructions
Peel potatoes and cut into chunks.
Place potatoes, broth, garlic powder and onion powder into the slow cooker.
Cook on high 3-4 hours or low 6-7 hours.
Using a masher, mash potatoes until smooth. Stir in butter, sour cream, parsley and cream cheese if using. Season with salt & pepper to taste.
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Quick Tip: Use vegetable stock instead of chicken broth.
Thanks again to Spend with Pennies for this oh-so-simple recipe.
why did you state that the potatoes almost mnash themselves and then in your directions you sya you have to mash them and add n butter sour cream etc?