Recipe by Alley
"Simple and delicious! If you cook for a large family or want to reduce last minute chaos in the kitchen, you will LOVVVVE this recipe! It has been taste-tested by adults, teenagers, children and toddlers. Everyone in my family loves it...and you will too! Can easily be made ahead; just cool, cover, and store in refrigerator overnight."
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red potatoes, peeled and cut into chunks
1 (8 ounce) package
1 (8 ounce) container
1 1/2 cups
salt to taste
I used reduced fat cream cheese and reduced fat sour cream. I did also add a good amount of fresh snipped chives. I served these with salisbury steak--the family ate almost the whole thing in one sitting. Delicious!
I have been making a version of these potatoes for years. I use french onion soup dip instead of sour cream and do not add chicken broth or so much butter (just a few pats on top of potatoes when they get baked). I also have never tried them in the crock pot. I just make them ahead and put them in the oven with the rest of the side dishes. I have also made them frequently without the cream cheese and just added some milk to make them creamier and somewhat healthier. If you have the room in your oven, I don't know why you'd dirty another dish to put them in the crockpot.
I made these for our Thanksgiving in September gathering and well, let's just say.....what is not to like? You obviously don't make these if you are counting calories - you do make them if you are looking for a great make ahead, full of flavor, delicious side dish to any special meal.
This the perfect way to have the mashed potatoes done ahead of time for Thanksgiving!!! LOVE the creamy, rich flavor. Will definitely make this again. Thank you~
Perfect for Thanksgiving. I used yellow potatoes instead of red,and I should not have. Next time I will use the red, or a firmer potato. They came out a little runny because they just weren't firm enough.Overall the dish was really good and a huge stress reliever because I didn't have to boil/mash the potatoes and try to get the turkey out all at the same time. I will make them again for next Thanksgiving.
I followed the recipe pretty much exactly as written and used the towel under the lid trick, but after putting these into the crock pot, they turned to thick soup. Delicious soup, but still soup. No one complained, and in fact, they all complimented me on how delicious they were. The only deviations I made from the recipe was to mash the potatoes with a manual potato masher instead of whipping with an electric mixer, so they were more chunky than whipped. Plus, I prepared the potatoes the night before Christmas and refrigerated them overnight. Maybe that is where the excess moisture came from. This is a total winner taste-wise as a mashed potato recipe, so I'll continue to work with it. The benefit of last minute prep prevention is worth further experimentation with this recipe.
I like making a big batch of mashed potatoes like this because I freeze some of them in qt sized freezer bags. Thaw out a bag, put in a sauce pot over a very low flame and stir a few times and you would think they were just made. I also add a couple of bay leaves and black pepper to the salted water when boiling them. I scrub mine well and leave the skins on before cutting and boiling then mash with a hand masher because I like chunky skin on mashed potatoes. Also I swap out the chicken broth and use half and half. I know, rich but what the heck, very comforting and we don't eat them every day. Whenever there is a family get together I always get asked to bring "your" mashed potatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Mashed Potatoes In The Slow Cooker
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 249
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