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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 10 |
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Every year my Mom made cream cheese mashed potatoes for Thanksgiving, and I've tailored the recipe to my family and have carried on the tradition. I also make them in a slow cooker, which is convenient because I make the potatoes a day ahead, freeing up oven space. Ingredients:
3 pounds potatoes (about 9 medium), peeled and cubed |
1 package (8 ounces) cream cheese, softened |
1 cup (8 ounces) sour cream |
1/2 cup butter, cubed |
1/4 cup 2% milk |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1-1/2 cups (6 ounces) shredded pepper jack cheese |
1/2 pound bacon strips, cooked and crumbled |
4 green onions, chopped |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
Directions:
1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with cream cheese, sour cream, butter and milk. Stir in the cheeses, bacon, onions and seasonings. Transfer to a large bowl; cover and refrigerate overnight.
2. Transfer to a greased 3- or 4-quart slow cooker. Cover and cook on low for 3 to 3-1/2 hours. Yield: 10 servings.
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