The day where a week of guarding your $300 worth of groceries in the refrigerator, pantry and freezer and fending off your children from raiding everything before Thanksgiving, has finally come to an end.
Adapted from www.spendwithpennies.com
5 pounds (mashing) potatoes, i.e. Yukon
1 cup chicken broth
1/2 tsp onion powder
1 tsp garlic powder
1/4 cup butter
1/4 cup sour cream
1 Tbl fresh parsley
2 Tbl cream cheese (optional)
1/4 cup heavy cream (optional)
salt & pepper to taste
Peel potatoes and cut into chunks.
Place potatoes, broth, garlic powder and onion powder into the slow cooker.
Cook on high 3-4 hours (or low for 6-7 hours).
Using a masher, mash potatoes until smooth. Stir in butter, sour cream, parsely and cream cheese, if using. Season with salt and pepper to taste.
*I added in a little more butter, sour cream, cream cheese and heavy cream for our tastes....who am I kidding??...I added in A LOT of those ingredients! I also used my electric hand mixer for whipping it all together.
One Year Ago: Wassail
Two Years Ago: Apple Pie Martini
Three Years Ago: Cranberry Bliss Bars
Other goodies we enjoyed this year....
Seven Generation Dressing
Zens Veggie Platter with Cheese Sauce