If my husband was upset about not going out to eat, he never said anything. All he kept talking about was how good the food was. He was so happy with the garlic mashed potatoes, he said they were even better than the ones that he gets out at the restaurant. I’m not a pro at steaks… yet… but it’s good to know that I got something right for his birthday. There wasn’t a single drop of these potatoes left! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“I love the idea of making potatoes in a crock pot. Genius!”
Save some time and the big mess… it’s perfect!
Ingredients
5 lbs Yukon Gold Potatoes, cubed
1/2 c. butter
1/4 tsp pepper
1/2 tsp salt
1 bulb garlic, crushed
1 (8 oz) pkg Philadelphia cream cheese, cubed
1 c. shredded Sargento Parmesan cheese
3/4 c. milk or less
Instructions
Place cubed potatoes on the bottom of slow cooker. Top with butter, pepper, salt and garlic. Cook on low 6-7 hours or high 4 hours or until potatoes are cooked through.
Place cream cheese and Parmesan cheese in crock pot with potatoes. Mash potatoes with hand mixer, slowly adding milk until potatoes reach desired consistency. Place sliced butter on top of potatoes if desired.
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Quick Tip: Watch your milk and make them as thick or as thin as you want.
Thanks again to Julie’s Eats & Treats for this scrumptious recipe.
