It’s Thanksgiving Day in Canada, and we decided things would be easier for the family dinner if the mashed potatoes were ready ahead of time. So the chef hauled out the slower cooker, and made this fabulous recipe. We were a little worried about breaking with tradition, but decided to risk it.
The chef started this recipe a few hours before the turkey was ready, and it took a little while to peel, cook and mash them. Once the potatoes were in the slow cooker, all the work was done, and it really reduced the workload at the supper hour.
The potatoes tasted great, everyone loved them, and they stayed warm in the slow cooker all through dinner, making those second helpings even tastier.
Slow Cooker Mashed Potatoes
- 5 pounds Yukon Gold potatoes, peeled, cut into chunks
- 1 tsp minced garlic, or to taste
- 2 tbsp chicken bouillon liquid
- 1 (8 oz) container light sour cream
- 1 (8 oz) package light cream cheese, softened
- salt and pepper to taste
- In a large pot of boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes.
- Drain the potatoes, reserving the cooking liquid.
- In a large bowl, mash the potatoes with sour cream and cream cheese, adding reserved liquid if 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, season with salt and pepper to taste.
Makes 8 servings.