Side Dishes

Slow Cooker Mashed Potatoes: Traditional Version

77

Mashed potatoes are a big hit at a large family gathering or potluck, but who wants to wash all those dishes the day you get together? This version of mashed potatoes allows you to make this favorite dish in advance, reducing stress and maximizing your time with family and friends. This recipe also retains the original integrity of traditional mashed potatoes without unusual or extraneous ingredients.

12
5 lbs yellow or white potatoes
8 oz cream cheese
1 stick or 1/2 cup butter, divided
1/3 cup milk
1/3 cup chicken broth or stock
1/2 - 1 tsp salt, to taste
1/2 - 1 tsp black pepper, to taste
1/2 tsp parsley, optional
Peel, rinse and quarter the potatoes. Place in a large pot and cover with water. Boil 15-20 minutes or until you can pierce through them easily with a fork or knife. Drain so that only the hot cooked potatoes are left in the pot. Add the cream cheese and 6 tablespoons butter to the pot. Mix slightly so that the cream cheese and butter are covered by the hot potatoes. Place a lid on the pot and let this sit for 10 minutes. Mash the potato mixture with a handheld masher, incorporating the cream cheese and butter completely into the smashed potatoes. Add the milk and chicken broth or stock. Mix thoroughly with the masher or a large spoon. If the potatoes seem too dry, add a little milk or broth at a time until you reach your desired consistency. Add the salt and pepper, increasing up to 1 teaspoon to taste. Mix thoroughly. Choose one of the following according to whether you would like mashed or whipped potatoes: * Mashed Version: Transfer the mashed potatoes to a sprayed or greased slow cooker. * Whipped Version: Use a handheld mixer to whip the potatoes to your desired consistency. Transfer the whipped potatoes to a sprayed or greased slow cooker. Top with 2 tablespoons butter. Sprinkle parsley if desired. Cover tightly. Store in refrigerator up to 4 days. On the day that you would like to serve the mashed potatoes, cook on Low for 4-5 hours or on High for 1 ½-2 hours. The longer low setting will warm the potatoes more evenly without accidental browning on the edges. Check the potatoes halfway through warming to make sure that they are heating through. Stir if needed. Adjust the temperature down to low or up to high at that time if they need to warm faster or slower. Once the potatoes are thoroughly hot, you may reduce the setting to Keep Warm until you serve the meal.
Nutritions

Calories
80

Sodium
211mg
8% DV

Fat
6g
9% DV

Protein
1g
2% DV

Carbs
1g
0% DV

Fiber
0.5g
2% DV

Fish Baja Tacos {15 Minutes!}

32
www.itisakeeper.com

Baja Fish Tacos are tortilla shells stuffed with fish and topped with pico de gallo and the perfect cilantro ranch dressing. This taco is an explosion of flavor.

Get the full recipe here:


See the full directions on my site
Fish Baja Tacos are a quick and easy dinner that is packed with fresh flavor. Tender white fish with a flavorful sauce is a soft tortilla.