Slow Cooker Thanksgiving Mashed Potatoes

Slow Cooker Thanksgiving Mashed Potatoes

The slow cooker, it turns out, is the magic pot when it comes to Thanksgiving mashed potatoes. Mashed potatoes are a requirement on the Thanksgiving table, and a hearty side dish for any meal throughout the fall and winter. Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family’s taste and carried on the tradition. I make them a day ahead and use my slow cooker to free up oven space for other dishes. Here’s a step-by-step recipe for the best Thanksgiving mashed potatoes!

Ingredients:

• 3 pounds cubed peeled potatoes (about 9 medium)
• 1 package (8 ounces) cream cheese, softened
• 1 cup (8 ounces) sour cream
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 1/2 pound Jones Dairy Farm Dry-Aged Bacon, cooked and crumbled
• 1-1/2 cups shredded cheddar cheese
• 1-1/2 cups shredded pepper jack cheese
• 4 green onions, thinly sliced
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Directions:

1. Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight.
2. Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3-3-1/2 hours.

Nutrition Facts

3/4 cup: 505 calories, 36g fat (20g saturated fat), 109mg cholesterol, 530mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 16g protein.

Source tasteofhome.com