Recipe of the Week: Slow Cooker Mashed Potatoes

Get outta here.....mashed potatoes made hours before Thanksgiving dinner is served!?

Remember the time issues we talked about last week!? This year, spend more time watching football and drinking champagne and less time worrying about the dinner!

Red potatoes are boiled with garlic and chicken bouillon, then mashed with sour cream and cream cheese. Then the potatoes are slow cooked for a couple of hours, allowing the flavors to meld. No joke!

Enjoy!
Stacy

SLOW COOKER MASHED POTATOES

8 Servings (trust me.....I can eat 3 by myself)

Ingredients:

5 pounds red potatoes, cut into chunks
1 tablespoon minced garlic
3 cubes chicken bouillon
1 (8oz) container of sour cream
1 (8oz) container cream cheese, at room temperature
½ cup butter, softened at room temperature
Salt and pepper to taste

Directions:

1. 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.

2. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.

3. 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.