Potatoes are actually cooked and mashed out of the crockpot, then cooked for a couple of hours to blend the flavors. This recipe is perfect for the holidays because you don't have the last minute mashing and beating of potatoes.
Prep Time: 25 minutes
Cook Time: 3 hours
Ingredients:
- 5 lbs. red potaotes, cut into chunks (peeled if you like)
- 1 Tbsp. minced garlic
- 2 cubes chicken bouillon
- 8 oz. container sour cream
- 8 oz. pkg. cream cheese, softened
- 1/2 cup butter, softened
- salt and pepper to taste
Preparation:
Bring a large pot of salted water to a boil. Add potatoes, garlic and chicken bouillon cubes. Cook potatoes until tender but still firm, about 15 minutes. Drain, reserving a little of the cooking water. Mash potatoes with sour cream and cream cheese, adding reserved cooking water to reach desired consistency. Transfer to a 4 quart crockpot, cover, and cook on low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. Serves 8-10
