Slow Cooker Creamy Mashed Potatoes

Serves 8

Mashed potatoes, always a favorite, can be made in the slow cooker!  It takes a bit of work at the front end, but the result is wonderfully tasty, creamy mashed potatoes that can be made ahead, cooked a bit more in the slow cooker, and kept warm until ready to serve.  You can add garlic or not.  You could add shredded cheese or bacon or green onions!  I served this with my beef carbonnade recipe and it was delicious.

INGREDIENTS:

5 pounds Yukon gold potatoes, peeled and cut into chunks

1 Tablespoon minced garlic, or to taste

3 cubes chicken bouillon (I used low sodium)

1 8-oz container light sour cream

1 8-oz container chive onion cream cheese

½ cup butter

Salt and pepper to taste

DIRECTIONS:

·        Cook the potatoes, garlic, and bouillon in a large pot of lightly salted boiling water, until the potatoes are tender, about 15 minutes.

·        Drain, reserving the seasoned water.

·        In a large bowl, mash the potatoes with the sour cream and cream cheese, adding reserved water as needed for desired consistency.

·        Transfer the potato mixture to a greased slow cooker.  Cover and cook on low for 2 to 3 hours.

·        Just before serving, stir in the butter and season with salt and pepper to taste.