The World's Best Mashed Potatoes
Published: Mon, 11/18/24
Updated: Mon, 11/18/24
Happy Monday, Slow-Cookerers!
So here's the thing. There are a TON of mashed potato recipes out there. Billions. Maybe even trazillions.
But this is the best one. The very best one.
And you deserve the best.
This is one of those recipes where I wonder if the crockpot is really necessary, since it's really just being used to keep the potatoes warm.
You have to use the stove to boil the potatoes, and then you smash them with the cream cheese and the sour cream.
I suppose you could argue that the crockpot isn't necessary, but I used it. Because it makes me happy, and that's what I do.
Also? This way you can have all the "work" done by 10 am so you can sit on the couch and watch Hallmark Movies and drink wine.
:-)
The World's Best Mashed Potatoes
serves 10
5 pounds of red potatoes
1 (8-ounce) block of cream cheese, room temperature
1 cup sour cream (I used light)
1 chicken bouillon cube
1/2 cup of water, reserved from boiling the potatoes
1 teaspoon garlic powder
1 tablespoon dried parsley
The Directions.
Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.
Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.
Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the potatoes, and return to pot.
Open the cream cheese and put into the pot with the hot potatoes.
Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.
Mash with a potato masher. If you don't have a masher, the way that I seem to not, you can use a wire wisk. It'll work just fine.
(you can also use an immersible blender if you like super smooth potatoes. I tend to like mine chunky and rustic but sometimes I get readers who email me and tell me I'm "wrong.")
After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot.
Cook on high for 2 hours, or on low for 4. Can be kept on warm indefinitely.
After two hours on high, my potatoes get a bit crusty on the top and edges.
They are divine.
The Verdict.
So very good. I love these potatoes and will sneak into the kitchen while my guests are tucked away in the dining room and eat them right out of the pot.
No, wait, I don't do that. That's gross. I promise I don't do that, mom! :-)
have a happy afternoon!
happy slow cooking!! steph
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here are the rest of the Thanksgiving recipes and other Holiday Food items:
https://www.ayearofslowcooking.com/2007/11/crockpot-holiday-food.html
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thank you!!
Stephanie O'Dea
1534 Plaza Lane #256, Burlingame California, 94010-3204
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Stephanie O'Dea
1534 Plaza Lane #256, Burlingame California, 94010-3204
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