Long gone are the days of overly dry, plain potatoes screaming for a helping of gravy to come to the rescue. Take a few notes from this slow cooker recipe, sure to leave your mashed potatoes well marinated.
5 lbs red potatoes, cut into chunks
1-2 tbsp minced garlic
3 cubes chicken bouillon, chicken broth or Better Than Bouillion
1 (8 oz) container sour cream
1 (8 oz) pkg cream cheese, softened
½ cup butter
salt and pepper to taste
In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender. Drain, reserving some of the water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water if needed to attain desired consistency.
Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste