Source: sixsistersstuff.com
*Half this recipe for my family
*Great for making ahead
- 5 pounds red potatoes (cut into chunks)
- 1 Tablespoon minced garlic (or to taste)
- 3 cubes chicken bouillon
- 1 (8 ounce) container sour cream (lite or fat-free is fine)
- 1 (8 ounce) package cream cheese (softened, lite or fat-free is fine)
- 1/4 cup butter
- salt and pepper, to taste
- pinch parsley flakes - optional topping
DIRECTIONS:
- In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm (about 15 minutes). Drain, reserving water.
- In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
- Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours.
- Just before serving, stir in butter and season with salt and pepper to taste. Sprinkle with parsley flakes if desired.
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