Slow Cooker Mashed Potatoes Recipe
Slow Cooker Mashed Potatoes Recipe photo by Taste of Home

Slow Cooker Mashed Potatoes Recipe

Publisher Photo
Sour cream and cream cheese give richness to these smooth make-ahead potatoes from Trudy Vincent, Valles Mines, Missouri. "They are wonderful for Thanksgiving or Christmas dinner since there's no last-minute mashing required," she remarks.
TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES: 8-10 servings

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup butter, softened
  • 1 envelope ranch salad dressing mix
  • 1 teaspoon dried parsley flakes
  • 6 cups warm mashed potatoes (without added milk and butter)

Nutritional Facts

1 serving (3/4 cup) equals 199 calories, 10 g fat (6 g saturated fat), 30 mg cholesterol, 671 mg sodium, 22 g carbohydrate, 4 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the cream cheese, sour cream, butter, salad dressing mix and parsley; stir in potatoes. Transfer to a 3-qt. slow cooker. Cover and cook on low for 2-3 hours. Yield: 8-10 servings.
Editor's Note: This recipe was tested with fresh potatoes (not instant) in a slow cooker with heating elements surrounding the unit, not only in the base.
Originally published as Slow Cooker Mashed Potatoes in Quick Cooking December 2000, p48

Nutritional Facts

1 serving (3/4 cup) equals 199 calories, 10 g fat (6 g saturated fat), 30 mg cholesterol, 671 mg sodium, 22 g carbohydrate, 4 g fiber, 3 g protein.

Reviews for Slow Cooker Mashed Potatoes

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (0)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 27, 2013

"A real hit. So surprised that I can make this a day or two ahead, then just reheat in the crockpot. They still tasted like they were just made, soft and creamy."

MY REVIEW
Reviewed Dec. 25, 2013

"null"

MY REVIEW
Reviewed Dec. 25, 2013

"For the 6 cups of mashed potatoes, I just used a 5 lb. bag of yellow potatoes. I did add a couple of things. First, instead of block cream cheese, I used 1/2 cup whipped cream cheese. I also added 1/4 tsp. of garlic powder, 1/4 tsp. salt, 1/8 tsp. pepper, and 1/2 tsp. freeze-dried chives. Delicious! The best mashed potatoes I've ever made and they didn't get dried out at all in the slow cooker :-)"

MY REVIEW
Reviewed Nov. 27, 2013

"Can I make this up the night before and just reheat it on Thanksgiving?"

MY REVIEW
Reviewed Apr. 5, 2012

"About how much is 8 cups of potatoes? 10 lbs or 5 lbs?"

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