Cousin Lorinda’s Crock Pot Mashed Potatoes

Lorinda’s Crock Pot Mashed Potatoes

  • 5 pounds potatoes, cut into chunks (leave the skin on the potatoes)
  • Garlic Salt to taste
  • 3 cubes chicken bouillon
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) package cream cheese, softened (it makes the dish even better to use garlic & herb cream cheese)
  • 1/2 cup butter
  • salt and pepper to taste (Because I use garlic salt I do not use table salt)

In a large pot of boiling water, cook the potatoes, garlic salt, and bouillon until potatoes are tender but firm. 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. You can boil and mash the potatoes the night before putting them in the crock pot to make it easier to deal with in the morning.

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