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Garlic and Herb Mashed Potatoes

Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. —Frieda Bliesner, McAllen, Texas
  • Total Time
    Prep: 40 min. Cook: 2 hours
  • Makes
    10 servings

Ingredients

  • 4 pounds Yukon Gold potatoes (about 15 medium), peeled and cubed
  • 1 package (8 ounces) cream cheese, cubed and softened
  • 1/2 cup butter, cubed
  • 1 cup sour cream
  • 1/3 cup heavy whipping cream
  • 3 tablespoons minced fresh chives
  • 1 tablespoon minced fresh parsley
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients.
  • Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.
Nutrition Facts
3/4 cup: 341 calories, 24g fat (15g saturated fat), 76mg cholesterol, 267mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 5g protein.

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