Wednesday, November 14, 2012

Crockpot Mashed Potatoes

5lbs. peeled white potatoes(if you use red or golden then they taste better if you leave the skins on)
2 cups chicken broth
1/4 cup butter, cubed
Salt & Pepper, a few red chili flakes, 1/2 tsp. dried rosemary, 1 Tbl. minced dried onions

Spray the crockpot with non-stick spray.  Add potatoes and pour chicken broth/stock over them.  Put the butter over the top randomly, sprinkle generously with salt(about 2 tsp.) and pepper, sprinkle the red pepper flakes over and the minced onion.  Cook on High for 4 1/2 hours.

Mash potatoes with a masher, adding in
milk as needed(about 2 cups)
1/4 cup butter(or more)
1 stick of cream cheese(1 8oz. package)
1 clove of garlic, crushed
more salt and pepper to taste

Turn off or on "warm" until ready to serve.

Note:  I've seen several recipes online and this is just the way I ended up doing the mashed potatoes.  They can get "dense" so just add a little more milk and/or butter and mash again.  But the more you mash them up the stickier and starchier they will get.  And if you add sour cream to dishes that are too hot, it will curdle and look disgusting. Purely eye appealing reason for why I opt not to add the sour cream, they're still fine though.