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Thursday, December 27, 2012

mashed potatoes in the crock pot

delicious--idea from here: /

5 Pounds of Peeled and Cut up one inch Potatoes (Idaho or Russet)
1 1/2 Cups of Chicken Broth (I used a 15 ounce can)
1/4th Cup of Butter Cut into Tablespoons
1 Cup of Sour Cream (I used the light kind)
1 Cup of Parmesan Cheese, shredded (I used more like 1/3 cup)
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder (I didn't have any)
1/2 Teaspoon of Salt
1/4th Teaspoon of Pepper
Dusting of Paprika (didn't use)
3/4th Cup to 1 Cup of Milk (I just poured a bit in at a time)
Reynolds Slow Cooker liner (Optional)
  1. Spray liner or crock.
  2. If your potatoes have begun to turn a titch red or pink…rinse them well with cold water before placing them in crock*
  3. Place potatoes, chicken broth and butter in crock and cover.
  4. Cook on high for 4 hours.
  5. Carefully pull out potatoes, place in bowl add all remaining ingredients except for milk.
  6. With a potato masher mash potatoes well.
  7. Add 3/4ths cup of milk and stir.
  8. If this is your desired consistency then do not add more milk, if you want it a bit more creamy add more milk.
  9. Pour back into the crock.
  10. Cover and place on warm setting or low for up to 2 hours.
  11. Stir again before serving.

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