Creamy Crock Pot Mashed Potatoes

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September 29, 2012 by istealstuff

My family is really good at a lot of things, but making delicious food ranks number one. Healthy food? Not so much. Why else would God have given us taste buds if not to enjoy what we eat?! (If you are looking to avoid holiday weight gain and NOT have to restrict yourself to dry toast and water, check out my post on getting through the holidays without packing on the pounds)The entire extended family knows who is best at making what dish – and each year that person is required (that’s right, they cannot opt out) to prepare and bring said dish to our get together. Every year my Auntie Brenda is commissioned to make mashed potatoes. Each year we run out and the following year she ups the amount she makes. Auntie Brenda, if you are reading this maybe you can comment with how many pounds of potatoes you are up to 🙂

This recipe is based on her out of this world make-ahead mashed potato recipe. The main difference is that I’m lazy and I don’t want to spend the time boiling, then draining potatoes. Not to mention doing extra dishes (I’m aware that I have a dishwasher. But that should tell you just how lazy I am).

The potatoes are flavorful, creamy and freeze and reheat wonderfully. You can make gravy to go with them if you want but they can hold their own without it.

First off, peel, rinse and dice your potatoes. This is the most labor intensive part of the recipe, I promise.

Plop them into the crock pot, pour the chicken broth over them. Add the butter and garlic to the top then turn the crock pot on to high for 4 and a half hours (lid on).

Mash the heck out of ’em. I was a little worried about some of the potatoes burning because of the high temp and the small amount of liquid. I actually only had 1 piece of potato sticking to the side of the crock pot, whew!

Toss in the pepper, Lawry’s, sour cream and cream cheese. Use the masher to mix. Then test the potatoes to see if you want/need to add the heavy cream. I ended up adding it in because I wanted a creamier texture. They are now ready for consumption. Wasn’t that easy? I will NEVER EVER EVER make mashed potatoes any other way. I hope you enjoy them! 🙂

Crock pot mashed potatoes

Ingredients:

5 lbs Yukon gold or Russet potatoes. Peeled and diced

1 stick of butter, cut into cubes

1/2 teaspoon minced garlic

1 1/2 cups chicken broth

2 teaspoons Lawry’s seasoned salt

1 teaspoon black pepper

8 oz cream cheese, cut into cubes

1/3 cup sour cream

1/3 cup heavy cream (optional)

Dump potatoes, chicken broth, butter and garlic into crock pot. Cook on high for 4 1/2 hours. Mash while in crock pot. Add Lawry’s, pepper, sour cream and cream cheese. Mix well. Add heavy cream if desired. Serve!