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Mashed potatoes in the slow cooker

  • 2.25kg potatoes, cut into chunks
  • 1 tablespoon minced garlic, or to taste
  • 3 chicken stock cubes
  • 225ml soured cream
  • 225g cream cheese, room temperature
  • 120g butter
  • salt and pepper to taste
  • In a large pan of lightly salted boiling water, cook the potatoes, garlic and stock cubes until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with soured cream and cream cheese, adding reserved water as needed to attain desired consistency.
  • Transfer the potato mixture to a slow cooker, cover and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.