• 1 Rating

You can stick to basic mashed potatoes if you want, but you can also dress them up with a variety of mix-ins. Make tangy herb and garlic potatoes, or smoky Mexican mashed potatoes if you want to spice up dinner.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 6-qt. slow cooker combine potatoes and broth. Cover and cook on low 6 to 8 hours or high 3 to 4 hours, stirring once halfway through.

    Advertisement
  • During the last 30 minutes of cooking, allow half-and-half, butter, and cream cheese to stand at room temperature. Add to cooker along with salt and pepper (do not drain potatoes). Mash potatoes to desired consistency. Serve immediately or keep warm, covered, on warm or low up to 2 hours.

*

If using sweet potatoes, reduce broth to 3/4 cup in the basic recipe; Bacon, Cheddar, and Chive variation; and Smoky Mexican variation.

Bacon, Cheddar, and Chive Mashed Potatoes

Prepare as directed, except substitute 1 1/2 cups shredded cheddar cheese for the cream cheese and reduce salt to 1/2 tsp. After mashing the potatoes, stir in 8 slices bacon, crisp-cooked and crumbled, and 1/4 cup snipped fresh chives or chopped green onions. Makes 16 (1/2-cup) servings.Per Serving: 230 calories, 8 g protein, 16 g carbohydrate, 15 g total fat (9 g sat. fat), 43 mg cholesterol, 1 g fiber, 1 g total sugar, 10% Vitamin A, 19% Vitamin C, 408 mg sodium, 10% calcium, 5% iron

Tangy Herb and Garlic Mashed Potatoes

Prepare as directed, except reduce broth to 3/4 cup and substitute one 8-oz. carton sour cream for the half-and-half or milk; omit cream cheese. After mashing the potatoes, stir in 1/2 cup snipped fresh parsley and/or basil; 2 Tbsp. snipped fresh thyme, rosemary, and/or oregano; and 2 cloves garlic, minced. Makes 12 (1/2-cup) servings. Per Serving: 174 calories, 3 g protein, 16 g carbohydrate, 11 g total fat (7 g sat. fat), 32 mg cholesterol, 1 g fiber, 1 g total sugar, 11% Vitamin A, 23% Vitamin C, 302 mg sodium, 3% calcium, 5% iron

Smoky Mexican Mashed Potatoes

Prepare as directed, except reduce broth to 1 cup and substitute 1 1/2 cups shredded Monterey Jack cheese for the cream cheese; omit salt. After mashing the potatoes, stir in one 4-oz. can diced green chile peppers, undrained; 1 canned chipotle pepper, finely chopped; and 1 Tbsp. taco seasoning mix. Makes 12 (1/2-cup) servings.Per Serving: 205 calories, 6 g protein, 17 g carbohydrate, 13 g total fat (8 g sat. fat), 36 mg cholesterol, 1 g fiber, 1 g total sugar, 8% Vitamin A, 18% Vitamin C, 289 mg sodium, 10% calcium, 5% iron

Nutrition Facts

181 calories; 12 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 33 mg cholesterol; 353 mg sodium. 409 mg potassium; 16 g carbohydrates; 1 g fiber; 1 g sugar; 3 g protein; 0 g trans fatty acid; 378 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 35 mg calcium; 1 mg iron;

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0