Cooktop Cove: Dunk potatoes in a slow cooker for 3 hours to make this creamy, delicious dish
By Rhona Reid
I've heard it said that some people don't like mashed potatoes, but until I meet one of them, I just don't believe it.  Mounds of fluffy, creamy, buttery deliciousness; mashed potatoes make any meal just that little bit better.  The ultimate comfort food, this recipe dials up the flavor with sour cream, stock, and garlic without losing that essential mashed potato magic.  
Any floury potato will work here, and try to remember to leave your butter out of the fridge for an hour or so before adding to the potatoes.
5 pounds red potatoes, peeled and cut into chunks 
1 tablespoon minced garlic, or to taste 
3 cubes chicken bouillon/stock
1 (8oz) container sour cream 
1 (8 oz) package cream cheese, softened 
1/2 cup butter 
salt and pepper to taste 
1.  Bring a large pan of lightly salted water to the boil and add the potatoes, garlic, and bouillon cubes before cooking for around 15 minutes, until tender but still firm.  
2.  Drain the potatoes, reserving a couple of cups of the cooking water and mash the potatoes in a bowl with the sour cream, cream cheese and as much of the cooking water as you want to achieve the perfect consistency.  Remember to add the water slowly, so the potatoes don't become water-logged. 
3.  Transfer the potato mixture into your slow cooker and cook for 2 - 3 hours on low before stirring in the butter and seasoning to your taste with salt and pepper.  
Cooking mashed potatoes this way is such a revelation…the smooth richness is a glorious match for any kind of meat, particularly really good herby or spiced sausages.  A side of grilled corn or broccoli would make the perfect family meal!     
Watch the video below to see this delicious recipe in action!
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