Slow Cooked Mashed Potatoes
Beef Stroganoff with Cream Cheese – made in a slow cooker
They are done when the skin of the jalapenos start to wilt and look wrinkly.
Serve hot or at room temperature. I like them best at room temperature.
Buffalo Chicken Dip – A delicious recipe for the slow cooker
Great for doing ahead for holidays!
- 5 Pounds Potatoes
- 6 Ounces Cream cheese
- 1 Cup Sour cream
- 1 Teaspoon Onion powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 2 Egg whites, beaten
Cook potatoes in large pot of boiling water until tender. Drain.
Use mixer to blend potatoes, cream cheese, sour cream, onion powder, salt, pepper, and egg whites.
Store in refrigerator in gallon-sized baggy overnight.
Next morning, put potatoes in slow cooker.
Put a few pats of butter and pour about 2-3 tablespoons of milk on top.
Cook on low for 2 Â½ hour.
Open and stir once when butter on top is melted.
You need one of the larger slow cookers for this.
They taste like you just cooked and mashed them fresh.
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