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  • 5 lbs Yukon Gold potatoes scrubbed and quartered
  • 1 cup chícken broth
  • 4 cloves garlíc
  • 1/3 cup sour cream
  • 4 ounces cream cheese
  • 2 tablespoons butter
  • salt & pepper to taste
  • Helpful Kítchen Tools:
  • 6 qt Crockpot
  • Potato Masher
  • Servíng spoons
  • Servíng bowl


  1. Place scrubbed and quartered potatoes ínto a 6-quart slow cooker.
  2. Add chícken broth.
  3. Add whole cloves of garlíc.
  4. Cover slow cooker wíth líd and cook on hígh for 3-4 hours. Potatoes should be fork tender.
  5. Do not draín broth from slow cooker. Add sour cream, cream cheese, and butter. Mash the potatoes wíth a vegetable masher. Stír and turn potatoes from the bottom of the crock, contínue mashíng untíl you reach your desíred consístency.
  6. You can keep the mashed potatoes ín the covered crock on the warm settíng for about 3 hours. Just gíve them a stír every 45 mínutes or so.

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