SLOW-COOKER LOADED MASHED POTATOES RECIPE: HOW TO MAKE IT
Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family's taste and carried on the tradition. I make them a day ahead and use my slow cooker to free up oven space for other dishes. —Ann Nolte, Tampa, Florida
Provided by Taste of Home
Categories Side Dishes
Total Time 03 hours 25 minutes
Prep Time 25 minutes
Cook Time 03 hours 00 minutes
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight., Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3 to 3-1/2 hours.
Nutrition Facts : Calories 505 calories, FatContent 36g fat (20g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 530mg sodium, CarbohydrateContent 31g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 16g protein.
POTATO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.—Patricia Wells, Riverhead, New York
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 50 minutes
Prep Time 25 minutes
Cook Time 01 hours 25 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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From tasteofhome.com
From tasteofhome.com
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