Oh my! I think I’ve finally recovered from my Thanksgiving food coma… have you? I’ve tried to hold off on posting too many new recipes lately because some of you may not even want to think about cooking so soon after Thanksgiving but I just had to share this one. These are so good I could probably eat a whole batch by myself!
A while back I posted our Smushed Taters recipe and that was a hit in our home. Well, at one of the Thanksgiving square dance dinners we attended there was a dish that reminded me of this recipe except that it had been made in the crockpot. Hmmm…. what? Why had I never thought of this? I didn’t get a chance to get the recipe but here is how we made our version last night. Which was another smashing hit when served with Steamed Asparagus and Broiled Parmesan Tilapia!
I think I want to give this a try with red skin potatoes or cauliflower at some point.
Smushed Taters In The CrockPot
- 6-8 potatoes, peeled and washed well
- 1/2 stick butter, cut into pats
- nonstick spray
- Salt and pepper (We like Lawry’s Garlic Salt)
- shredded cheese
- chives, optional
- bacon bits, optional
Spray your crockpot well with nonstick spray.
Place the potatoes in the crockpot and cover. Cook on low for 4-5 hours or on high for 2-4 hours, just until tender. (I didn’t add any water but you may want to add a little if they seem like they are drying out.)
Take a potato masher or large fork and slightly mash the potatoes.
Place the pats of butter on top.
Season as desired.
Top with shredded cheese, chives, and bacon bits. Cover and cook an additional 5-10 minutes or until the cheese is melted.
Serve as is or with sour cream.