Crock Pot Million Dollar Mashed Potatoes Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low and simmer until fork tender, 20 to 25 minutes. Drain water and place pot with potatoes back over medium heat until potatoes are dry, 1 to 2 minutes.
• Mash potatoes using a hand mixer until smooth. Stir in cream cheese, half-and-half, egg whites, chives, onion powder, salt, and pepper. Blend well.
• Spray a slow cooker insert with nonstick spray and add mashed potato mixture. Cut 1/2 cup butter into tablespoon-sized pieces and add to potatoes.
• Cook on Low for 2 1/2 hours, stirring once or twice during the cook time. Stir in remaining 1/4 cup of butter 1 tablespoon at a time and cook for an additional 30 minutes.

Steps:

• 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.

Steps:

• 1. Peel the potatoes and cut them in quarters. Put in heavy pan and cover with water. Boil until tender, approximately 30 minutes.
• 2. Drain and then put in mixer bowl. As you begin to beat them, add milk to desired consistency; and then add up to one stick of butter and about 1/2 package of cream cheese. Again...up to you...but since I then put them in the crock pot, I like them a little creamier to start with!
• 3. Pour into greased crock pot and keep on low until you are ready for them!

Steps:

• Peel and cut potatoes into 1-inch cubes. Place in bottom of a 6-qt crock pot.
• Dot potatoes with 1 stick of cubed butter. Pour chicken broth on top of potatoes.
• Cook on high for 4-5 hours. Ready when fork tender.
• Drain excess broth from potatoes; place potatoes back in crock pot.
• Add in remaining butter, cream cheese, milk and salt/pepper. Mash with potato masher (or hand mixer) until smooth. Add more milk if needed for consistency.
• Keep potatoes in crock pot on warm until ready to serve.

Steps:

• Boil peeled potatoes until tender.
• Beat sour cream and cream cheese together.
• Add hot potatoes and beat until smooth.
• Add butter, chives, salt and pepper to taste.
• Place in greased two quart casserole.
• Dot with butter and sprinkle paprika on top.
• Bake at 350 degrees for 25 minutes.
• Serves 8-10.
• NOTE****this recipe can be made the day before dinner and refrigerated in crock pot.
• Then, on the serving day, just turn on crock pot at low setting and cook potatoes for about 2-3 hours, to be ready when the rest of the dinner is ready.
• You may add more butter, cream cheese or sour cream depending upon the consistency you prefer.