Creamy Crock Pot Mashed Potatoes

During football season I'm always in search of sides to go with my main course, but also something that can be easily cooked in minutes or prepared ahead of time and tossed in a second crock pot.

When my guys come home from practice & work they want dinner and they want it NOW! (Spoiled aren't they?)

So today I made my Crock Pot Chops & Gravy and made these potatoes to go with it.

They were definitely creamy plus had that bit of twang from the sour cream and cream cheese. I thought they were good for a change---something different.

My husband, who says, " don't mess with a good thing" (regular mashed potatoes) just said they were alright.

The picture I have shown is in the early stages before I placed the butter in them. Once the butter was melted they were even creamier.

This is not the low-fat version, though I did use Fat-free sour cream.

However, I don't see why you couldn't use low fat or fat free ingredients to cut the fat and calorie content.

Creamy Crock Pot Mashed Potatoes

5 lbs. potatoes, cut in chunks

8 oz. sour cream

8 oz. cream cheese, softened

1 stick butter

salt & pepper

Place potatoes in a pan and cover with water.

Bring to a boil and cook till tender, about 15 minutes.

Drain.

Mash potatoes with the sour cream & cream cheese.

Place mashed potatoes in a greased crock pot and cook on low for 2-3 hours.

Just before serving, stir in butter, salt & pepper.

Enjoy!