Ever wonder about mashed potatoes in the crock pot?

[Guest guest]

I know as the holidays are approaching [tomorrow is

Thanksgiving in Canada], that it might be helpful to

have some wonderful tried and true recipes posted

to the group that we can make in our crock pots.

I did a quick search of our recipe archives and found

these gems for how to prepare mashed potatoes:

 

Mashed Potato Soufflé

originally shared with this group in 2001 by Karen C.

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Potatoes

 

 

Amount Measure Ingredient -- Preparation Method

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10 potatoes -- (to 12) peeled & cut into chunks

1/3 cup butter or margarine

1 8 oz package cream cheese -- (light or regular) softened

1 cup sour cream -- (light or regular)

2 eggs -- separated

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fine dry breadcrumbs

 

In a large saucepan of boiling, salted water, cook potatoes for 20 minutes or

until fork tender. Drain well and return to saucepan. Add 1/4 cup of the

butter, cream cheese, sour cream, egg yolks, salt & pepper.

 

Mash potatoes with a potato masher or with an electric mixer on low speed until

smooth. (Do not use a food processor or potatoes will end up with a glue-like

consistency.) In another bowl, beat egg whites until stiff but not dry. Fold

into potato mixture. Spoon into slow cooker.

 

In a small bowl, combine the remaining 2 tablespoons of butter and breadcrumbs;

mix well, and sprinkle over potatoes. (Mixture can be prepared up to this point

and refrigerated for up to 24 hours.)

 

Cover and cook on high for 3 to 4 hours or until puffy and slightly brown on

top. Serve immediately.

 

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Make Ahead Mashed Potatoes

originally shared with this group in 2001 by Jenny M.

 

8 Medium sized potatoes

1 c Sour cream

8 oz Cream cheese, softened

4 tb Butter

1/3 c Chives, chopped

Salt and pepper to taste

Additional butter

Paprika

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.

 

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Extra Good Mashed Potatoes

originally shared with this group in 2001 by Karen C.

 

Recipe By :Adapted From Fix-It and Forget-It Cookbook, Dawn J. Ranch &

Phyllis Pellman Good

Serving Size : 12 Preparation Time :0:00

Categories : Fix-It and Forget-It

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds potatoes -- peeled, cooked & mashed

8 ounces cream cheese -- softened

1 1/2 cups sour cream

3 teaspoons onion or garlic salt

1 1/2 teaspoons salt

1/4 teaspoon pepper -- (to 1/2 tsp)

2 tablespoons butter

 

Combine all ingredients. Pour into slow cooker. Cover and cook on low for 5 to

6 hours.

 

These potatoes may be prepared 3 to 4 days in advance of serving and kept in the

refrigerator until ready to use.

 

VARIATIONS:

 

Add 1 1/2 cups shredded cheddar cheese to step 1.

 

Sprinkle with paprika before cooking.