3 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup plus 1 tablespoon softened butter, divided
1 envelope ranch salad dressing mix
1 tablespoon minced fresh parsley
6 cups warm mashed potatoes (without added milk or butter)
1In a large bowl, combine the cream cheese, sour cream, 1/4 cup butter, salad dressing mix and parsley; stir in potatoes. Transfer to a 3-qt. slow cooker. Cover and cook on low for 2-3 hours. Top with remaining butter.
Note: This recipe was tested with fresh potatoes (not instant) in a slow cooker with heating elements surrounding the unit, not only in the base.
Sour cream and cream cheese give richness to these smooth make-ahead potatoes. They are wonderful for Thanksgiving or Christmas dinner since there's no last-minute mashing required.
Total Time Prep: 20 min. Cook: 2 hours
Makes 8-10 servings
Nutrition Facts
3/4 cup: 210 calories, 11g fat (7g saturated fat), 27mg cholesterol, 670mg sodium, 23g carbohydrate (1g sugars, 4g fiber), 3g protein.