Slow Cooker Creamy Mashed Potatoes
Sounds really good, on my to cook list.
Equipment
- Slow Cooker (6+ quart)
Ingredients
- 2½ kilos potatoes, peeled and cut into 1 inch pieces, (5 lb)
- ¾ cup butter, softened, divided, cut into cubes
- 3 cups water
- 250 grams Cream cheese, softened, cut into cubes, (8 oz)
- salt and pepper, to taste
- 3-4 tablespoons milk, as needed
Instructions
- Lightly grease the slow cooker with butter, place potatoes pieces inside. season with salt and pepper to your liking. Add the water then dot the potatoes with ¼ cup of the butter.
- Cover and cook on High setting for 4-5 hours. Potatoes will be ready when fork tender.
- When the potatoes are done, carefully drain the water from the pot, add the remaining butter and the cream cheese. Mash the potatoes with a masher until there are no lumps left, and all the butter and cream cheese is combined. Add milk to get the desired consistency. Season potatoes with more salt and pepper as desired. Serve and enjoy!
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