Enjoy treating your family more often to a classic favorite with this simple recipe! Mashed Potatoes made super simple!
- 5 pounds Yukon Gold potatoes, cut into quarters, no need to peel
- 1/2 cup Unsalted butter (1 stick)
- 1 tablespoon salt
- 1 cup beef stock
- Black pepper
- 8 oz sour cream
- 8 oz cream cheese
- Chives, minced (approx. 1/3 cup)
Toss together the potatoes, butter, salt and a generous amount of black pepper in a 6- to 8-quart slow cooker/crock pot.
Cook on HIGH 3-4 hours until the potatoes are very tender; stir once or twice during cooking.
Then add the sour cream, cream cheese and mash the potatoes with a masher until they are smooth and creamy.
Just before serving, fold in the chives and season again with black pepper and salt to taste.
The beef stock gives a nice flavor to the potatoes; however, they won’t be as white in color as boiled potatoes. When the sour cream and cream cheese are added — the potatoes do lighten up.
For a thicker mashed potato, try adding less broth.