It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle the perfect-for-party time potatoes with chopped fresh chives, canned French-fried onions or fresh grated Parmesan cheese.—Donna Bardocz, Howell, Michigan
- 3-3/4 cups boiling water
- 1-1/2 cups 2% milk
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, cubed
- 1/2 cup sour cream
- 4 cups mashed potato flakes
- 1 teaspoon garlic salt
- 1/4 teaspoon pepper
- Minced fresh parsley, optional
- In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low for 2-3 hours or until heated through. Sprinkle with parsley if desired. Yield: 10 servings.
Originally published as Rich & Creamy Mashed Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p65
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