 | | Directions | | In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2-3 hours. It can be helpful to spray slow cooker with cooking spray or use a liner. Just before serving, stir in butter and season with salt and pepper to taste. |
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Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 18
|  | | Ingredients | | - | | 5 pounds red potatoes, peeled, quartered |
| - | | 1 tablespoon garlic, minced |
| - | | 3 pieces chicken bouillon |
| - | | 1 package cream cheese softened (8 ounce package) |
| - | | 1 cup sour cream |
| - | | 1/2 cup butter |
| - | | salt and pepper, to taste |
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