Have I told you lately I love my crock pot? Well I had no idea that you could make POTATOES in a crockpot, until I was hanging out over at A Year of Slowcooking (I love that site!) and found this amazing recipe for mashed potatoes that uses (guess what???) SOUR CREAM! Yup, all that free sour cream you got last week will be gone by the end of the week!
Not only does it use sour cream, it also uses cream cheese (super cheap this week at Publix). AND it uses your crockpot. FABULOUS! And this recipe feeds a ton, so you should be able to freeze whatever you don’t eat and just pull out to re-heat on a busy week night (just stir well after re-heating).
And do you know what else? This recipe is C-H-E-A-P. You’ll make 12- 14 servings of potatoes for as little as $3 – you couldn’t buy a single serving of potatoes that cheaply at a restaurant – and they taste just like Red Lobster’s potatoes! WHAT A DEAL!
Here’s what you’ll need . . .
5 pounds red potatoes We actually used regular baking potatoes and they worked just fine, but if you can find cheap red potatoes they would be fine too! The the 5 lb. bag of baking potatoes was on sale at Publix for $2.99, or Kroger has their Value Potatoes on sale 10 lbs. for $3.99 – you could use all those potatoes for Over Stuffed Twice Baked Potatoes later in the week (that’s a lot of potatoes!)
1 block cream cheese (I used light) Kraft Philadelphia Cream Cheese On Sale $1.50, use $5/5 Kraft Cheese or Dairy Products (mix and match that $5/5 coupon with Breakstone’s Temp Tee Cream Cheese Whipped On Sale $1.50)
1 cup sour cream (I used light) I’m betting you still have some from from last week’s sale, or Friendship Sour Cream is on sale 4/$5, use $1/2 Friendship blinkie (exp 9/30/2010), or $.75/1 Friendship (get $.75/1 coupon if you say you do not use the product or $.55/1 if you say you do)
1 chicken bouillon cube
1/2 cup water
1 tsp. garlic powder
1 tbsp. dried parsley
Wash and peel potatoes (I peeled them completely but you could leave some of the skin on if you want to.) Cut in quarters, and place in a large pot, then cover completely with water.
Bring the potatoes to boil on stove top and boil for 10 minutes or until tender. Take 1/2 cup of the water out of the pot and add the bouillon cube to the water. Drain potatoes and return to pot.
Put cream cheese in pot with potatoes, add sour cream. Pour the water in with the bouillon cube also. Add parsley and garlic powder. Mash with a potato masher. After smashing well, put potatoes in 4-6 qt crockpot. Cook on high for 2 hours or low on four hours (I opted for low on four hours). These can be kept warm as long as you need them to (if your crockpot has a warm setting), so this is a perfect recipe if you have family coming over and need to have your potatoes done early in the day! (Is it too early to be thinking Thanksgiving?)
Serve with . . .
StockpiledGreen Giant Steamers
Pork Chops On Sale $2.99/lb. at Publix, try out my favorite Pantry Pork Chops!
Thanks so much to Stephanie at A Year of Slowcooking for this yummy recipe! Thanks also to I Heart Publix and Two Thrifty Sisters for the coupon matchups, and check out $5 Dinner Mom for bargain meal deals. If you need some more menu inspiration, you can also visit the Recipe Index!