Slow-Cooker Loaded Mashed Potatoes
TOTAL TIME: Prep: 25 min. + chilling Cook: 3 hours
YIELD: 10 servings.
Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family's taste and carried on the tradition. I make them a day ahead and use my slow cooker to free up oven space for other dishes. —Ann Nolte, Tampa, Florida
Ingredients
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3 pounds cubed peeled potatoes (about 9 medium)
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1 package (8 ounces) cream cheese, softened
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1 cup sour cream
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1/2 cup butter, cubed
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1/4 cup 2% milk
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1/2 pound bacon strips, cooked and crumbled
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1-1/2 cups shredded cheddar cheese
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1-1/2 cups shredded pepper jack cheese
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4 green onions, thinly sliced
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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Salt and pepper to taste
Directions
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1.
Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight.
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2.
Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3 to 3-1/2 hours.
Nutrition Facts
3/4 cup: 505 calories, 36g fat (20g saturated fat), 109mg cholesterol, 530mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 16g protein.
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