Time 4h20m Number Of Ingredients 8 Steps:
Place the potatoes in your 6-8 quart slow cooker. Add in the chicken broth, garlic, and chicken bouillon. Cover and cook on high for 3-4 hours, or on low for 6-8 hours, stirring once halfway through cooking. When potatoes are done, add in the half and half, butter, and cream cheese. Mash using a potato masher or hand mixer until desired consistency is reached. You can add more half and half if you prefer creamier potatoes. Season with black pepper as desired. Serve immediately, or keep warm in slow cooker until ready to serve, up to 2 hours.
Time 3h45m Yield 10 Number Of Ingredients 9 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.
Time 3h55m Yield 12 Number Of Ingredients 9 Steps:
Gather the ingredients. Cook the potatoes in large pot of boiling salted water until they are tender, about 20 to 30 minutes. Drain the potatoes in a colander, return the potatoes to the dry pot. Shake over low heat for about 1 minute. This helps make the potatoes fluffy as it drives off excess moisture. Mash the potatoes until there are no lumps. Beat in the cream cheese, sour cream, onion powder, salt, pepper, and egg. Place the mashed potatoes in a greased 9 x 13-inch baking dish. Melt the butter and drizzle over the potatoes. Cool for 20 minutes, then cover and refrigerate up to three days. Take the potatoes out of the refrigerator about 3 1/2 hours before serving time. Stir the potato mixture well. Remove the potatoes from the dish and place it in a 4- or 5-quart crock pot . Cover and cook on low heat for 3 to 4 hours, stirring once or twice. You can add more melted butter or some cream or milk if you want a softer consistency. The potatoes can be held in the slow cooker an additional 30 minutes or more on low. Or turn the crock pot to “keep warm” for another hour or two, if necessary. Serve and enjoy.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 8 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.
Time 4h20m Yield 8 servings Number Of Ingredients 6 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.
Time 1h15m Yield 20-25 serving(s) Number Of Ingredients 5 Steps:
Butter and cream cheese should be allowed to soften at room temperature for ease of use. Leaving them on the counter while you peel the potatoes should be sufficient. Peel potatoes, rinse, and cut into large chunks. Place in a large stockpot and fill with enough water to cover the potatoes and boil till tender. While potatoes boil, blend 1 1/3 cup butter with the cream cheese. (This is best done in a stand mixer.) Add sour cream and mix well. Set aside. Chop green onions, and refrigerate in a ziplock bag till serving time. Drain cooked potatoes and mash or whip to your liking (I like them super smooth, but some people prefer them lumpy.). Add the dairy blend to the potatoes and mix well. You can either do this in your stock pot, or divide it up into more manageable portions. Once it’s all mixed, load it into your crockpot and whack it into the fridge. On serving day, dot the top of the potatoes with the remaining butter. Put the crockpot on low setting for 2-3 hours or until heated thru, then turn down to ‘keep warm’ setting (if your crockpot has one) till dinner time. Can be served directly from the crockpot for buffet, or divvied up into serving dishes for family style dining.
Time 1h15m Yield 10 servings. Number Of Ingredients 12 Steps:
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day., Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes longer or until heated through.
Yield 10 Number Of Ingredients 4 Steps:
Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes. Heat half and half in microwave. Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.) Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.
Time 1h45m Yield 12 Number Of Ingredients 10 Steps:
Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl. In cooker, mix boiling water, milk, butter, sour cream and cream cheese with whisk until blended. Add garlic salt, pepper and dry potatoes; mix just until blended. Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour. Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in additional milk, about 2 tablespoons at a time. Serve with gravy or sprinkle with chopped parsley.
Time 3h25m Yield 10 servings. Number Of Ingredients 12 Steps:
Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight., Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3 to 3-1/2 hours.
