It's that time again! The Crazy Cooking Challenge! This month it's mashed potatoes.
The rules are the same as the past two months, you have to find a recipe from another blogger. This was a challenge for me! Every recipe I came across either had too many ingredients, seemed too bland or just didn't interest me. Then I stumbled upon this one from Feels Like Home. I knew it was the one I wanted to try.
Saute onion while potatoes are cooking. I added a little minced garlic.
Combine cream cheese, sour cream, evaporated milk, onion, salt, and pepper.
Add creamed mixture to potatoes and mix well. I like my mashed potatoes a little lumpy. I also like to leave the skin on. For this recipe I peeled them.
Transfer to the crockpot.
These potatoes had a wonderful texture and the taste was heavenly! I can't wait to eat leftovers!!
Crockpot Mashed Potatoes
5 pounds Yukon Gold potatoes, cubed
8 oz low fat cream cheese, softened
8 oz low fat sour cream
5 oz evaporated skim milk (1 small can)
1 small onion, diced
Salt & pepper, to taste
Milk & butter
1.Add potatoes to a large pot of water. Bring to a boil and cook until tender, about 15 minutes. Drain and mash.
2.In the meantime, saute onion in a small skillet until onion is translucent. If you skip this step, the onions will be crunchy in your finished potatoes.
3.In a medium bowl, combine cream cheese, sour cream, evaporated milk, onion, salt, and pepper until blended. Add to mashed potatoes and mix well.
4.Transfer mashed potato mixture to the crock pot. I used a 4-quart crock pot.
5.Can be cooked on low up to 4 hours. Re-moisten with milk and butter if needed.
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