I’m not sure about you, but I work in a kitchen that has ONE oven. Oh the dream of having a double oven! Ok if we’re going to be realistic, my dream is to have four. I want FOUR ovens in my dream kitchen.
You may think this is a bit excessive, but I love to have people over to dinner and it’s a pain to schedule and work around and plan so that everything can be ready at the same time with only one oven.
I have 1 oven, and 4 burners. And at Thanksgiving and Christmas it is kitchen crazy up in here. Every burner going, the oven cranking out food non-stop and me with the AC on or the windows open trying to cool down the house before I collapse of heat stroke.
So any help I can get to make my life easier for those big meals is considered a life changing moment.
These Crock Pot Mashed Potatoes aren’t just easy peasy. They are so, so, so good. Packed with flavor. Easy to make and a mashed potato favorite in this house! Plus they are in the CROCK POT! <– Life Saver!
For those of you who heard about my fight with a potato and were waiting to see what recipe the injury was caused from, it’s this one. (I’ll spare you of any photos as there were many.)
Note to everyone. When cutting a potato or any veggies – ok when cutting ANYTHING ,do it standing up. Trust me, I ALWAYS cut my veggies and fruits and well everything standing up at the counter with a sharp knife and a cutting board. You should always stand because it gives you the best control of the knife and best leverage of the item you are cutting. Let me repeat I ALWAYS cut standing up.
However on the day that I was making these, I had thrown my back out that morning. As in I could only walk hunched over. As in my tush was in a chair as much as possible with a heating pack on my back. So I thought it was a great idea to peel and dice potatoes while SITTING at the kitchen table. NOOOO. Not a good idea. While dicing the potatoes, and not having the proper leverage over the potato it slipped out of my hands and the knife came down right across the top of my pinkie.
3 stitches later and a husband who barely made it to the hospital because the sight of blood makes him queezy and I’m alive and well. Honestly I don’t even think there will be a scar. Anyway, while at the ER, my Mother in Law (who is the most amazing person ever) finished my potatoes for me. Really she’s amazing.
These potatoes will forever be remembered in our family and will be our go to mashed potato recipe from now on. Did I mention they are packed with flavor and delicious? Because they are. I promise!
- 5 pounds red potatoes, cut into chunks (skins on or off per your taste preference)
- 1 Tablespoon Salt
- 1 Tablespoon minced garlic, or to taste
- 3 cubes chicken bouillon
- 1 (8 ounce) container sour cream
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter
- salt and pepper to taste
- In a large pot, add water until 1/2 full. Add salt, garlic and boullion. Bring to a boil.
- Once water is boiling, add potatoes and cook until tender but firm - approximately 15 minutes.
- Drain potatoes.
- In a large bowl, mash potatoes.
- Add sour cream and cream cheese and mix well until cream cheese is melted and thoroughly mixed in.
- If you are doing this the night before, refrigerate at this point. If not, then continue with instructions.
- Place the mashed potatoes into a crock pot.
- Lay a clean kitchen dish towel over the top of crock pot and place lid on. (Make sure towel doesn't droop into potatoes. This will absorb much of the moisture preventing them from getting soggy.
- Cook on low for 2 to 3 hours.
- When potatoes are done, and just before serving, stir in butter.
- Serve immediately!
Recipe from All Recipes