Part 6/10:
Traditional mashed potatoes often involve boiling, mashing, and gravy—but not anymore. Using the slow cooker, potatoes cook gently in water with chicken bouillon cubes, then are mashed directly in the pot with butter and cream cheese.
Steps for Success:
Cut potatoes into half-inch pieces and cook on high for about 8 hours or until tender.
Drain, reserving some cooking liquid if necessary.
Mash in the slow cooker with softened butter and cream cheese for extra creaminess.
Season with salt and pepper; keep warm on low until serving.
Why it works: This method can be set early in the day, and served directly from the slow cooker, keeping everything warm and fluffy.
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