SERVES 12 | ACTIVE TIME 20 Min | TOTAL TIME 3 Hours 20 Minutes
1 stick (1/2 cup) unsalted butter, softened
5 pounds red potatoes, washed and cut into 1/2" pieces
1 cup heavy cream
1 cup milk
8 ounces cream cheese
1/2 cup sour cream
1 teaspoon finely minced garlic
1-2 teaspoons kosher salt (to taste)
1 teaspoon fresh ground black pepper
Butter inside of crock with butter and leave remaining butter on the bottom of the dish. Add potatoes and cover. Cook on high 3 hours or 5-6 hours on low.
Remove cover, once potatoes are fork tender (meaning they break apart when you put a fork into a potato), add milk and cream. Mash with potato masher until desired consistency is reached. Add remaining ingredients and stir to combine.
Serve and enjoy!
COOK'S NOTE: I prefer my potatoes a little chunky, but mash until you like them. If you prefer them extra fluffy you can use an electric mixer on about half power for about 2 minutes. Do not overmix. Then stir and scrape down side and them mix for another minute.
To make ahead. Prepare ahead and refrigerate. Place in slow cooker, on low, the day you wish to serve 2-4 hours before hand. Add 1/2 cup milk and stir. Cover and stir occasionally. Add more milk as needed.
You may keep potatoes in the slow cooker warming, stir occasionally and add milk as necessary.
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