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Slow Cooker Mashed Potatoes
SUBMITTED BY:
BWAYE
PHOTO BY:
cookin'mama
"These are melt in your mouth mashed potatoes, and what could be better than potatoes in the slow cooker?"
RECIPE RATING:
Read Reviews
(444)
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PREP TIME
15 Min
COOK TIME
3 Hrs 15 Min
READY IN
3 Hrs 30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
5 pounds red potatoes, cut into chunks
1 tablespoon minced garlic, or to taste
3 cubes chicken bouillon
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup butter
salt and pepper to taste
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DIRECTIONS
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. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
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.
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REVIEWS
Reviewed on Nov. 24, 2007 by BODIE358
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BODIE358
Nov. 24, 2007
These were fabulous! Everyone from Thanksgiving wanted the recipe. Followed exactly but next time I think I will cut the butter in half. Heres a hint to keep the potatoes from getting soggy in the crock. Lay a clean terry kitchen towel across the top of the crock then put the lid on. The towel absorbs the steam instead of it running back into the potatoes.
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128 users found this review helpful
These were fabulous! Everyone from Thanksgiving wanted the recipe. Followed exactly but next...
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Reviewed on Dec. 2, 2006 by Maegan
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Maegan
Dec. 2, 2006
This recipe makes AWESOME garlic mashed potatoes when you use the Garlic and Herb Cream Cheese plus add garlic salt, oregano, and 1 cup of an Italian Cheese Blend - we were in heaven!! Thanks so much for a great idea... I will never make any other mashed potatoes again (whether I make Garlic or plain!!) I made mine three days early and refrigerated the stoneware crock until I was ready to cook them.
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24 users found this review helpful
This recipe makes AWESOME garlic mashed potatoes when you use the Garlic and Herb Cream Cheese...
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Reviewed on Sep. 6, 2003 by
Cathalain
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Cathalain
Sep. 6, 2003
Very easy to prepare, and even easier to eat. The flavors in this dish combined very well, and tasted like no other mashed potato dish I've ever had. And it STAYED HOT throughout the whole meal, which is a rarity for any kind of mashed potato dish that I've ever fixed. One slight problem was that the potatoes didn't mash thoroughly, which left smallish chunks of whole potato in, but even that wasn't enough to detract from the overall experience. (If you're particular about it, I would suggest running a mixer through it before placing in your Crock.) I was pinched for time, and set the Crock on HIGH for 1 hour - they still tasted just fine, so I'm not sure 3 hours on LOW is necessary. (Tip: halve the time if you're cooking on HIGH - 3 hours on LOW equals 1 1/2 hours on HIGH, just a helpful thing to know when cooking with Crock-Pots.) Excellent dish. Thanks, Bwaye, this will be going into my regular rotation!
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21 users found this review helpful
Very easy to prepare, and even easier to eat. The flavors in this dish combined very well,...
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Reviewed on Jul. 19, 2006 by RLB1530
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RLB1530
Jul. 19, 2006
Oh my gosh...these potatoes were awesome! And so incredibly easy. Really a great "make ahead" recipe. I made this in the morning and then put it in the slow cooker later in the afternoon so it was ready for dinner. I used red potatoes with the skin on and they were great! I too skipped the butter at the end (wasn't necessary). FYI..I used a 3 lb bag of small red potatoes and this would be PLENTY for 6 adults for dinner. 3 hours on low in the slow cooker was perfect! This one is a keeper!!!!!
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20 users found this review helpful
Oh my gosh...these potatoes were awesome! And so incredibly easy. Really a great "make...
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Reviewed on Nov. 25, 2007 by
naples34102
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naples34102
Nov. 25, 2007
Using sour cream and/or cream cheese in these mashed potatoes was nothing new to me. I've always used one or the other or both but I also always use either russet or Yukon Gold potatoes rather than red skinned. What intrigued me was the idea (duh) of making them ahead of time and then reheating them in the slow cooker. I used the terry towel suggestion, as well as the suggestion to stir them every now and then to prevent them from browning along the edges. As others did, I simply forgot to put the butter in at the last, but with the gravy, the butter wasn't even missed. This method of preparation really eased the busy-ness and hustle-bustle in the kitchen on Thanksgiving day. I'm hooked...I will always make the mashed potatoes this way on Thanksgiving from now on! Thanks for a simple solution to getting rid of at least one step of the Thanksgiving meal preparation. Thanks too, to those of you with the helpful suggestions!
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14 users found this review helpful
Using sour cream and/or cream cheese in these mashed potatoes was nothing new to me. I've...
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Reviewed on Aug. 22, 2007 by
muttluvr76
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muttluvr76
Aug. 22, 2007
YUM! Tasty but not overwhelming. It was so nice to be able to make these in the afternoon and load them into the crockpot to wait for my company to arrive later that evening. The only thing I'll change next time is to stir them periodically, since they seemed to brown around the edges by the time they were served.
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11 users found this review helpful
YUM! Tasty but not overwhelming. It was so nice to be able to make these in the afternoon and...
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Reviewed on Dec. 29, 2003 by EUROMOM98
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EUROMOM98
Dec. 29, 2003
Made potatoes the night before, warmed them up a little in microwave, then put them in crockpot for a few hours. Worked out very nice and everyone said how nice it was to have hot mashed potatoes through the whole meal. Served it with BBQ ribs. Very good,will try it next Thanksgiving for sure!
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11 users found this review helpful
Made potatoes the night before, warmed them up a little in microwave, then put them in...
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Reviewed on Nov. 14, 2007 by W. Pike
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W. Pike
Nov. 14, 2007
I love these, although I have stopped adding the butter at the end. Seems like overkill, especially if you are serving gravy.
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10 users found this review helpful
I love these, although I have stopped adding the butter at the end. Seems like overkill,...
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Reviewed on Jul. 24, 2003 by
JOSIE
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JOSIE
Jul. 24, 2003
Wow...there are so many wonderful potato recipes on this site, I always have a hard time deciding which ones I'd like to prepare. I usually like to add garlic oil to mine (fry garlic in veggie oil till golden). It gives potatoes such a unique taste. The sour cream and cream cheese give a smooth and velvetty texture you can't acheive with milk and butter. Good recipe for company. Thanks bwaye.
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10 users found this review helpful
Wow...there are so many wonderful potato recipes on this site, I always have a hard time...
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