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 to the 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.
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 to the 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.
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