WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, November 9, 2012

CREAMY MASHED POTATOES FROM POTATO FLAKES

1 tsp salt
4 tbsp butter, melted
2 1/4 cups milk
7 cups less 1/4 cup instant potato flakes
6 cups water
1/2 block (8-oz size) cream cheese, softened
1 cup sour cream
1/2 cup finely shredded cheddar cheese, optional

Combine the salt, butter, milk, potato flakes, and water according the the potato flakes box directions.

Whip the cream cheese with an electric mixer until creamy; blend in the sour cream.

Fold the potato mixture into the cream cheese mixture beating well.  Place potatoes into a 5-quart slow cooker and cover.  Cook on low setting for 3 to 5 hours.

Sprinkle with finely shredded cheddar cheese, if desired.

Note: File Photo

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