Crock Pot Million Dollar Mashed Potatoes Recipes

Steps:

• Cook potatoes in large pot of boiling water until tender.
• Mash until there are no lumps.
• Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well.
• Cool slightly, place in removable liner of your crock pot and place in the refrigerator.
• Take out of refrigerator about 3 1/2 hours before you plan to serve them.
• Place in crockpot and dot with butter.
• Cook on LOW for 3 hours, stirring once or twice.
• They can be held an additional 30 minutes or more.

Steps:

• Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
• Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

Steps:

• Boil peeled potatoes until tender.
• Beat sour cream and cream cheese together.
• Add hot potatoes and beat until smooth.
• Add butter, chives, salt and pepper to taste.
• Place in greased two quart casserole.
• Dot with butter and sprinkle paprika on top.
• Bake at 350 degrees for 25 minutes.
• Serves 8-10.
• NOTE****this recipe can be made the day before dinner and refrigerated in crock pot.
• Then, on the serving day, just turn on crock pot at low setting and cook potatoes for about 2-3 hours, to be ready when the rest of the dinner is ready.
• You may add more butter, cream cheese or sour cream depending upon the consistency you prefer.

Steps:

• Place potatoes, butter, salt, pepper, and water in a large slow cooker.
• Cover and cook on high for 4 hours.
• Remove lid and mash the potatoes with a masher or beaters, mixing in the milk.
• Stir in chives
• Keep the slow cooker on "warm" setting while you serve them!
• Enjoy!

Steps:

• In a 6-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on high 4-5 hours or until potatoes are tender (do not drain liquid)., Mash potatoes, gradually adding mayonnaise, cheese and enough milk to achieve desired consistency.

Steps:

• Peel and cut potatoes into 1-inch cubes. Place in bottom of a 6-qt crock pot.
• Dot potatoes with 1 stick of cubed butter. Pour chicken broth on top of potatoes.
• Cook on high for 4-5 hours. Ready when fork tender.
• Drain excess broth from potatoes; place potatoes back in crock pot.
• Add in remaining butter, cream cheese, milk and salt/pepper. Mash with potato masher (or hand mixer) until smooth. Add more milk if needed for consistency.
• Keep potatoes in crock pot on warm until ready to serve.

Steps:

• In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
• Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low and simmer until fork tender, 20 to 25 minutes. Drain water and place pot with potatoes back over medium heat until potatoes are dry, 1 to 2 minutes.
• Mash potatoes using a hand mixer until smooth. Stir in cream cheese, half-and-half, egg whites, chives, onion powder, salt, and pepper. Blend well.
• Spray a slow cooker insert with nonstick spray and add mashed potato mixture. Cut 1/2 cup butter into tablespoon-sized pieces and add to potatoes.
• Cook on Low for 2 1/2 hours, stirring once or twice during the cook time. Stir in remaining 1/4 cup of butter 1 tablespoon at a time and cook for an additional 30 minutes.