Thursday, November 24, 2016

Happy Thanksgiving (and thankful for) No Boil Slow Cooker Mashed Potatoes

Happy Thanksgiving to you and yours and hope you are having a blessed and relaxed day full of wonderful food, conversations and memories.

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.

We had the four of us this year.  It always amazes me though, it doesn't matter if I am cooking for 4 or 40, it's always the same amount of food, prep and cooking time.  I just can't bring myself to half or quarter the recipes.  It just wouldn't be the same without all the giant platters of food all over our family style table.

One thing I did try differently this year to keep on schedule was a new method of "no boil" mashed potatoes that cook in your slow cooker all day long.  What a difference!  This new method has changed my world!!

No Boil Slow Cooker Mashed Potatoes
Adapted from

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

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