Ultimate Slow Cooker Potatoes

 

Reynolds™ Slow Cooker Liners

3

cups boiling water

1 1/2

cups milk

1/2

cup butter or margarine, cut into pieces

1/2

cup sour cream

1

package (8 oz) cream cheese, cut into cubes

1

teaspoon garlic salt

1/4

teaspoon pepper

3

cups Betty Crocker® Potato Buds® mashed potatoes (dry)

Gravy or chopped fresh parsley, if desired

• 1 Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• 2 In cooker, mix boiling water, milk, butter, sour cream and cream cheese with whisk until blended. Add garlic salt, pepper and dry potatoes; mix just until blended.
• 3 Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour.
• 4 Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in additional milk, about 2 tablespoons at a time. Serve with gravy or sprinkle with chopped parsley.