- 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.
Reviews for Rich & Creamy Mashed Potatoes
"These were great ... took only a few minutes to make, and using the slow cooker meant I had one less dish competing for space in the oven. I served these on Thanksgiving and everyone thought they were "real" potatoes, so this recipe goes into the permanent file for sure."
"abolutely the way to go when a feast is being cooked my kids couldnt tell the diff from real and believe me they could smell a fake potato a mile away before i pulled this"