Time 4h45m Yield 14 Number Of Ingredients 7 Steps:
Halve or quarter potatoes as necessary to make similar-sized pieces. Place in 4- to 6-quart slow cooker. Add garlic, oil, salt and water; mix well to coat all potato pieces. Cover; cook on High setting 3 1/2 to 4 1/2 hours or until potatoes are tender. With fork or potato masher, mash potatoes and garlic. Stir in cream cheese until well blended. Stir in enough milk for soft serving consistency. Serve immediately, or cover and hold in slow cooker on Low setting up to 2 hours.
Time 3h30m Yield 8 Number Of Ingredients 7 Steps:
In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.
Time 4h10m Number Of Ingredients 10 Steps:
Spray a 6 - 7 quart slow cooker with non-stick spray. Place potatoes in slow cooker then pour water evenly over top**. Toss with salt and pepper then add garlic and pour butter evenly over potatoes and garlic. Cover and cook on high heat 4 - 4 1/2 hours until potatoes are tender when pierced with a fork (don’t drain!). Mash potatoes with a potato masher then add sour cream, heavy cream. Whip with an electric hand mixer until desired texture is reached, while adding in milk to reach desired consistency. Serve warm with more butter if desired and minced chives.
Number Of Ingredients 10 Steps:
Bring a large heavy pot of well salted water to a boil. Cook potatoes approx. 12-15 minutes or until fork-tender but not mushy. Drain and transfer potatoes for a large bowl. Use a potato masher to mash potatoes together with garlic, dissolved bouillon, melted cream cheese, and melted butter. Mash and add 2 cups of chicken broth until incorporated. Add more broth and keep mashing as needed to achieve desired consistency. Season with salt and pepper as needed. At this point, potatoes can be covered and chilled overnight if you’re prepping ahead. Transfer potatoes to a slow cooker. Cover and cook for 2 hours on low, stirring occasionally. Turn cooker to warm setting, and keep warm until ready to serve. Serve garnished with bacon, cheddar cheese, and scallions.
Time 5h40m Yield 6 servings Number Of Ingredients 8 Steps:
Combine the potatoes and garlic in the slow cooker. Pour the chicken broth over the potatoes, cover and cook on high 3 to 4 hours, or on low 6 to 8 hours. Remove the potatoes and drain, reserving the cooking liquid and removing the garlic. Return the potatoes to the slow cooker. Melt the butter in a small saucepan with the half-and-half over low heat. Remove from the heat and add to the potatoes along with the cream cheese and liberally season with salt and pepper. Use a potato masher to mash, adding the reserved cooking liquid to the potatoes if necessary for the desired consistency. Keep warm before transferring to a serving platter. Garnish with chopped chives.
Time 4h30m Number Of Ingredients 8 Steps:
Combine potatoes, shallots, garlic and water in a 5- to 6-quart slow cooker. Cook for 4 hours on High. Turn off the slow cooker; add buttermilk, butter, salt and pepper and mash until combined and almost smooth.
