WHIPPING CREAM MASHED POTATOES RECIPES

Steps:

• Place potatoes in a large saucepan; add water to cover and bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. , In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in butter, seasonings and, if desired, chives. Transfer to a greased 2-1/2-qt. microwave-safe dish. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before heating. Microwave, uncovered, on high 10 minutes, stirring once. Stir in milk. Microwave until heated through, about 5 minutes.

Steps:

• Spray 5-quart slow cooker with cooking spray. Pour whipping cream into slow cooker; stir in 2 teaspoons salt. Peel potatoes, then cut into 3/4-inch cubes. Add potatoes to cream while cutting to prevent browning. Be sure to submerge potatoes in cream.
• Add enough water to cover potatoes, about a cup. Cover; cook on High heat setting 6 hours to 6 hours 30 minutes or until potatoes are very tender and can be mashed easily by pressing against side of cooker with spatula.
• Mash, crush or smash potatoes using potato masher, or beat with electric mixer on low speed until well blended. Do not overmix. Cover; keep warm on Warm heat setting until serving time, up to 2 hours. Stir before serving.