Million Dollar Mashed Potatoes
HB-7616 · Hand-built original · American
Russet potatoes slow-cooked in chicken broth with butter, mashed, then enriched with softened cream cheese and garlic powder and kept warm until serving.
AmericanSide Dish8 hr 55 minServes 12292 kcalGluten-freeEgg-freeDiabeticRenal
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:12quantities adjust to match
Ingredients
- 5 pounds russet potatoes, (peeled and cut into 2-inch pieces)
- ½ cup unsalted butter, (cubed)
- 3 cups chicken broth
- 8 ounces cream cheese, (cubed)
- ½ teaspoon garlic powder
- salt, (to taste)
- pepper, (to taste)
Method
- Put the peeled russet potato pieces in a large slow cooker, pour over the chicken broth, and dot the cubed unsalted butter across the top.
- Cook the potatoes on low for 6 to 8 hours, or on high for 3 to 4 hours, until completely tender.
- Strain off the cooking liquid and reserve it, then mash the potatoes with a hand masher or push them through a ricer to your preferred texture.
- Pour half the reserved liquid back over the mash, add the garlic powder, and dot the cubed cream cheese over the surface.
- Cover the cooker, set it to warm, and leave it for 20 to 30 minutes until the cream cheese is fully softened.
- Stir the melted cream cheese through the potatoes, adding more of the reserved liquid a little at a time until the mash reaches the consistency you want, and season it with salt and pepper.
- Keep the mashed potatoes warm in the slow cooker for up to an hour before serving.
Prep: 25 min · Cook: 510 min · Total: 535 min
Nutrition (per serving, where published)
292 kcalCalories
6.4 gProtein
35 gCarbs
14.9 gFat
8.6 gSaturates
0 gFibre
0.9 gSugars
204 mgSodium
39 mgCholesterol
931 mgPotassium
40 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data