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Prep 15min
Total1hr45min
Servings12
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Ingredients
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™ mashed potatoes
Gravy or chopped fresh parsley, if desired
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Steps
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.
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Serve food directly from the lined slow-cooker. Once your slow cooker cools, remove the liner and throw it away for easy cleanup.
Add your own special touch to delicious slow-cooker potatoes. Sprinkle with chopped fresh chives, canned French-fried onions or fresh grated Parmesan cheese.
Stove-Top Directions: In a 4-quart Dutch oven, heat water, milk and butter to boiling. Stir in sour cream and cream cheese until blended. Remove from heat. Add garlic salt, pepper and mashed potatoes (dry); whip with a fork just until moistened. If potatoes become too thick, stir in additional milk, adding about 2 tablespoons at a time.
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