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
Featured In: Easter Slow Cooker Recipes
- 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
Reviews for Rich & Creamy Mashed Potatoes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 28, 2017
"easy and good. Made exactly as directed."
Reviewed Dec. 16, 2014
"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"