Okay, so here’s the truth … these mashed potatoes are the best I’ve ever, ever had. Fabuloso. Really, really wonderful.
I don’t remember where the recipe originally came from. So you can give credit to me for now when you make them. Which you should. Immediately. Because tomorrow is Thanksgiving, and part of the charm of this recipe is that it cooks in the crockpot. Which leaves more room for pies in the oven. Good deal all around.
Wed Night Mashed Potatoes
- 16 med potatoes
- 2 cps sour cream
- 16 oz chive and onion cream cheese
- 8 Tb butter
- 1/2 c. chives
- 3 tsp salt
- 1 tsp pepper
- 4 minced garlic cloves
- 3 tsp onion powder
- 1 cp thinly sliced green onion
- 4 slices crumbled bacon
Boil potatoes 10 mins or until tender. Beat cream cheese and sour cream together. Add hot potatoes and beat ’til smooth, adding milk as needed. Add other ingredients through onion. Put into crockpot. At this point, the crock can be placed into the fridge until 3-4 hours before you wish to serve it. When that time arrives, dot with more butter, sprinkle with paprika, and cook on low 3-4 hours. Sprinkle with bacon before serving.
Fabulous, I tell you. Just try it!