Crockpot Mashed Potatoes

Plus also! To go with the last one...

I would forgo the butter. Your arteries will thank you, and you won't miss it. But trust me. So good.

From Linda Larsen (this one time someone at work found this recipe online under her name--a rare instance when an online discovery turned out splendidly!)

Potatoes are actually cooked and mashed out of the crock pot, then cooked for a couple of hours to blend the flavors. This recipe is perfect for the holidays because you don't have the last minute mashing and beating of potatoes.

INGREDIENTS:

5 lbs. red potatoes, cut into chunks (peeled if you like)
1 Tbsp. minced garlic
2 cubes chicken bouillon
8 oz. container sour cream
8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
salt and pepper to taste

PREPARATION:

Bring a large pot of salted water to a boil. Add potatoes, garlic and chicken bouillon cubes. Cook potatoes until tender but still firm, about 15 minutes. Drain, reserving a little of the cooking water. Mash potatoes with sour cream and cream cheese, adding reserved cooking water to reach desired consistency. Transfer to a 4 quart crock pot, cover, and cook on low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. Serves 8-10.