Ingredients
- 5 pounds Russet potatoes, peeled, cut into 1-inch cubes
- 1 can (13.75 oz.) chicken broth
- 1/2 cup sour cream
- 4 ounces cream cheese
- 2 teaspoons onion salt
- 1/4 teaspoon ground black pepper
Directions
- Add potatoes and chicken broth to slow cooker cookware.
- Cover and cook on HIGH 3 1/2 to 4 hours or until potatoes are tender.
- Add sour cream, cream cheese, onion salt and pepper to crock.
- Mash potato mixture; stir until creamy and well blended.
- Reduce Slow Cooker temperature to WARM to keep potatoes warm for up to 1 hour.
Serves: 20 (1/2 cup)
