I’m not above taking any shortcuts I can in the kitchen. While I love to cook, I don’t want to spend ALL my time there.
I love this recipe just for the ease in making it. It goes well with just about any kind of main dish and I am not mashing potatoes at the last minute. You really have to make sure you add enough milk at the end to get a fluffy-type mash and lighten up the potatoes a little or the potatoes can taste a little glue-y…yuck!. My DH is not a fan of potatoes (incredible, I know) and whenever he has these he says he loves them, LOL!
Crockpot Garlic Smashed Red Potatoes
3 lbs red potatoes
4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 cup water
1/2 cup cream cheese with chives and onions (from an 8-ounce tub)
1/4-1/2 cup milk
Halve or quarter potatoes as necessary to make similar size pieces. Place in a 4 to 6 quart crock pot. Add garlic, oil, salt and water; mix well to coat all potato pieces. Cover and cook on HIGH for 3-1/2 to 4-1/2 hours or until potato pieces are tender.
With a 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 for up to 2 hours.
Save any leftovers and reheat in the microwave the next day, adding milk if needed.