Roxy15
All-Conference
Crockpot Roasted Garlic Mashed Potatoes:
***This is a large batch of mashed potatoes! You can easily half the recipe with great results.
5 lbs. Red Potatoes
3 Cloves Garlic
Salt & Pepper
1 Tsp. Chicken Bouillon Granules
1 Cup Water
8 T. Butter, Divided
1/3 Cup Sour Cream
1/2 Cup Milk Or Whipping Cream
Wash the red potatoes well.
Peel most of the outer coating off. If you don’t like the texture of a little peel in the mashed potatoes, you can peel ever bit of the skin off.
Put them into a 4-7 quart Crockpot and sprinkle them generously with salt and pepper.
Place 3 cloves of garlic into the center of a square of aluminum foil.
Wrap garlic up like a big Hershey Kiss and stick it in the corner of the Crockpot.
Pour 1 teaspoon chicken bouillon granules into 1 cup of warm water; stir it in.
Pour the broth mixture over the top of the potatoes.
Cut 4 tablespoons of butter into small pieces and place them in random spots over the top of the potatoes.
Cover the Crockpot and cook on high for 4 hours or on low for 7-8 hours.
***Depending on how fast your Crockpot cooks.
When the potatoes are fork tender, remove the aluminum foil from the Crockpot, open it and smash the roasted garlic with a fork. Add half of it to back into the Crockpot; if you want more garlic taste, you can add a bit more after everything is mixed together and you have a chance to taste it. Best to start with a little bit first.
Pour 1/2 cup milk or whipping cream, 4 T. butter and 1/3 cup sour cream into the Crockpot.
Put hand mixer in the Crockpot and blend everything together; or put in a bowl and mix until you have fluffy, smooth mashed potatoes.
***You can add more milk or whipping cream if they are too thick for your liking. Give them a taste and add more garlic, salt and pepper, if you would like.
***This is a large batch of mashed potatoes! You can easily half the recipe with great results.
5 lbs. Red Potatoes
3 Cloves Garlic
Salt & Pepper
1 Tsp. Chicken Bouillon Granules
1 Cup Water
8 T. Butter, Divided
1/3 Cup Sour Cream
1/2 Cup Milk Or Whipping Cream
Wash the red potatoes well.
Peel most of the outer coating off. If you don’t like the texture of a little peel in the mashed potatoes, you can peel ever bit of the skin off.
Put them into a 4-7 quart Crockpot and sprinkle them generously with salt and pepper.
Place 3 cloves of garlic into the center of a square of aluminum foil.
Wrap garlic up like a big Hershey Kiss and stick it in the corner of the Crockpot.
Pour 1 teaspoon chicken bouillon granules into 1 cup of warm water; stir it in.
Pour the broth mixture over the top of the potatoes.
Cut 4 tablespoons of butter into small pieces and place them in random spots over the top of the potatoes.
Cover the Crockpot and cook on high for 4 hours or on low for 7-8 hours.
***Depending on how fast your Crockpot cooks.
When the potatoes are fork tender, remove the aluminum foil from the Crockpot, open it and smash the roasted garlic with a fork. Add half of it to back into the Crockpot; if you want more garlic taste, you can add a bit more after everything is mixed together and you have a chance to taste it. Best to start with a little bit first.
Pour 1/2 cup milk or whipping cream, 4 T. butter and 1/3 cup sour cream into the Crockpot.
Put hand mixer in the Crockpot and blend everything together; or put in a bowl and mix until you have fluffy, smooth mashed potatoes.
***You can add more milk or whipping cream if they are too thick for your liking. Give them a taste and add more garlic, salt and pepper, if you would like.