Up until a few months ago I did not own a crock pot. Shocking I know. Sadly, we are gone for so long during the day that by the time it would be time for dinner (more than 12 hours after we leave in the morning) our food would be way over cooked. That being said, I have finally started experimenting with recipes that don't require tons of time (3-5 hours) and for longer cooking times on weekends and I am loving it.
This newest recipe is via Pinterest (originally pinned from Budget Savvy Diva) and it had me at potato. I love mashed potatoes of all kinds and the idea of making them in the crock pot is genius. It frees up a burner on the stove and it basically takes all the work out of it. All you have to do is put in the ingredients, let it cook, then mash them up when its time to eat.
We had them with WW Honey Crunch Chicken ( made it with Fiber One this time and it was awesome) and grilled asparagus and it was the perfect meal.
Crock Pot Mashed Potatoes
- 5 Pounds of Russet Potatoes
- 1 garlic clove minced
- 1 1/2 cups low sodium and/or reduced fat chicken broth
- 1/4 cup butter, cut up
- 1 1/4 cup light sour cream, going to try greek yogurt next time to see if we can lighten them up
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup milk
- 2 ounces of light cream cheese
1.) Peel and cube potatoes.
2.) Put potatoes, chicken broth, and butter in the crock pot and cook it for 4-5 hours on high.
3.) Roughly mash potatoes and then add the rest of the ingredients and mash again until well combined.