Bon Appétit: Slow Cooker Mashed Potatoes
Ingredients:
5 pounds red potatoes, cut into chunks
1 tablespoon minced garlic, or to taste
3 cubes chicken bouillon
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup butter
salt and pepper to taste
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.
Congratulations to Hunter Ashley for getting a 2nd place in the Discus throw. He may be a Freshman, but he can definately out throw a lot of sophmores, Juniors and seniors. Way to go Hunter. Practice always pays off. Proud of you.