Slow Cooker Mashed Potatoes

[cat lover]

5 lbs. red potaotes, cut into chunks( not peeled)
1 tbsp. minced garlic
2 cubes chicken bouillon
8 oz FF container sour cream
8 oz pkg. FF cream cheese, softened
1/2 cup butter, softened
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes, garlic and chicken bouillon cubes. Cook potatoes till tender but still firm, about 15 minutes. Drain, reserving a little of the cooking water. Mash potatoes with sour cream and cream cheese, adding reserved cooking water to reach desired consistency. Transfer to a 4 quart crockpot, cover, and cook on LOW 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. Serves 8-10

[vicki2]

Not being a crock pot person, I'm not certain if I understand why the last step with the slow cooking. Basically, the potatoes are nearly done so what flavor is added by the extra 2-3 hours. Just curious.

[cat lover]

It is just the convenience of having all the cutting up and cooking and mashing done before your guests arrive so you don't have those pots, mixer mess and etc. The potatoes are kept warm in the crockpot so you can spend time on things that can't be done ahead of time or if the entire menu can be made ahead you can just enjoy your guests without all that last minute cooking. Just a pure convenience for mashed potaotes!