crockpot mashed potatoes.
| 3 | lbs potatoes |
| 4 | ounces fat free cream cheese |
| 1 | tsp garlic salt |
| 1/4 | teaspoon pepper |
| 1 | cups lite sour cream |
| 1/4 | cup butter |
- Peel and cut potatoes into quarters.
- Boil just until soft.
- Drain potatoes, reserving a moderate amount of the cooking water.
- Start mashing potatoes by hand or in a mixer.
- Add cream cheese, garlic salt, pepper, sour cream and butter.
- Continue mashing until the desired consistency is reached and ingredients are well blended.
- Note: Some of the reserved cooking water can be added if the potatoes are too thick.
- Put in a buttered casserole dish (or crockpot).
- Dot top with additional butter if desired.
- Bake uncovered in oven at 400 degrees for 30 minutes.
- If making ahead, refrigerate; then bake for 50 minutes in oven or heat thoroughly in crockpot.
- In the crockpot, I use the low setting for 5 to 7 hours, stirring occasionally
Potatoes, Side Dish, American, Christmas, Easter, Thanksgiving, Slow Cook
| Nutrition Facts | ||||||
Serving Size 177.4g |
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Amount Per Serving |
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Calories 176 Calories from Fat
61 |
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% Daily Value* |
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Total Fat
6.8g 10%
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Saturated Fat
4.0g 20%
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Cholesterol
21mg 7%
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Sodium
131mg 5%
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Total Carbohydrates
23.8g 8%
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Dietary Fiber
3.3g 13%
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Sugars
3.2g |
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Protein
4.8g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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