Crock Pot Mashed Potatoes |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 5 |
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I wanted to free up my stove for holiday dinner, tried it today, in preparation for Thanksgiving. Found several recipes that start out on the stove and end up just staying warm in the crock pot. Will definitely be making mashed potatoes this way from now on! Ingredients:
3 lbs red potatoes |
2 cups water |
2 (4 g) packets sodium-free chicken stock powder (herb-ox) |
2 tablespoons butter or 2 tablespoons margarine |
3 small garlic cloves, peeled |
1/2-1 cup fat-free half-and-half |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons low-fat whipped cream cheese |
salt and pepper |
Directions:
1. Scrub and take any sprouting eyes out of your potatoes.
2. Quarter potatoes, place in crock pot (I used medium sized one).
3. Dissolve bouillon powder in water, pour over potatoes and add butter and whole garlic cloves.
4. Cook on high 4 to 5 hours, until fork tender stirring half way in between.
5. Mash potatoes in crock pot, DO NOT drain the chicken broth.
6. Add half and half, butter and cream cheese and mash, mixing together until the potatoes are creamy to your taste, adding more half and half as needed.
7. Stir in salt and pepper to taste.
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