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CROCK POT MASHED POTATOES Recipe

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This recipe for CROCK POT MASHED POTATOES, by , is from The Menke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Candace Marinelli
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs potatoes-red with skins on;
4-5 vegetable or chicken bouillon cubes;
2 -3 tsp minced garlic from a jar (more is you like!);
1 - 8 oz block cream cheese;
1 - 8 oz tub sour cream;
1 stick butter;
2 c shredded cheddar cheese
salt & pepper
milk/1/2 & 1/2, if desired

Directions:
Directions:
Cut up potatoes and boil them in a large pot with water. Add bouillon and garlic to the water. Cook until tender, but not over done. Drain, reserving some of the flavored water. Mash the potatoes using desired amount of reserved garlic/bouillon water. You can use only the water or you can add milk/1/2 & 1/2 to make the desired consistency. I use the dairy product for added flavor. After mashing thoroughly, blend in cream cheese, sour cream, ONLY 1 c of cheddar cheese, and salt/pepper to your taste. Put the potatoes in the crock pot and refirgerate. You can do this up to two days prior to serving. Warm the potatoes in the crockpot on low for several hours before serving. There is no time limit on this, as they will not over cook. Add one stick of butter pushed down in the center of the potatoes and the other cup of cheddar cheese on top of the potatoes about a half hour before you want to serve them. (This recipe is so flexible, in that if you omit the potato skins, the milk, and the cheese it's just as good.) Experiment and ENJOY!!

Number Of Servings:
Number Of Servings:
12, at least
Preparation Time:
Preparation Time:
1 hour, but that's mostly the potatoes cooking
Personal Notes:
Personal Notes:
This is truly a family favorite and I have made it a variety of ways...from adding different ingredients to omitting some called for. They are always good and I attribute it to the slow warming process.

 

 

 

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