Details for BETTER 10/8

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Buttery,
creamy
mashed
potatoes
with
less fuss

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MASHED POTATOES

1

FOUR WAYS

hours (high)

3 lb. russet, red, gold, or sweet (tip,
below left)
potatoes, peeled (if desired) and cut
into
1-inch pieces
1¼ cups reduced-sodium chicken
broth
½ cup half-and-half or milk
½ cup butter, cut up
½ of an 8-oz. pkg. cream cheese,
cut up
1 tsp. salt
½ tsp. black pepper

Get your buttery, creamy spuds
to the table with less fuss (more
wow!).
Make them, mash them, flavor
them, and keep them warm all
in the slow
cooker, whether you opt for the
traditional basic or an adventur
ous variation.

1

Basic Mashed Potatoes

Prep 15 minutes
Slow cook
Slow
cook 6 to 8 hours (low) or 3 to 4

1. In a 4- to 6-qt. slow cooker combine
potatoes and
broth. Cover and cook on low 6 to 8
hours or high 3 to
4 hours, stirring once halfway through
cooking.
2. During the last 30 minutes of cooking,
allow
half-and-half, butter, and cream cheese
to stand at
room temperature. Add to cooker
along with salt
and pepper (do not drain potatoes).
Mash potatoes
to desired consistency. Serve immediately
or keep
warm in slow cooker, covered, on
warm or low up to
2 hours. Makes 12 (½-cup) servings.
PER SERVING 181 cal., 12 g fat (8
g sat. fat), 33 mg chol.,
353 mg sodium, 16 g carb., 1 g fiber,
1 g sugars, 3 g pro.

2

Bacon, Cheddar,
and Chive

Prepare as
Prepare
as directed,
directed, above, except substitute
1½ cups shredded cheddar cheese
for the cream
cheese and reduce salt to ½ tsp. After
mashing the
potatoes, stir in 8 slices bacon, crisp-cooked
and
crumbled, and ¼ cup snipped fresh
chives or
chopped green onions. Makes 16 (½-cup)
servings.

PER SERVING 230 cal., 15 g fat (9
g sat. fat), 43 mg chol.,
408 mg sodium, 16 g carb., 1 g fiber,
1 g sugars, 8 g pro.

TIP

If you use sweet
potatoes for the basic
recipe or any of its
variations, reduce
broth to ¾ cup.

3

Tangy Herb and Garlic

Prepare as directed, above, except
reduce
broth
broth to
to ¾ cup
cup and
and substitute
substitute one
one 8-oz.
8-oz. container
container
sour cream for the half-and-half or
milk; omit cream
cheese. After mashing the potatoes,
stir in ½ cup
snipped fresh parsley and/or basil;
2 Tbsp. snipped
fresh thyme, rosemary, and/or oregano;
and 2 cloves
garlic, minced. Makes 12 (½-cup)
servings.

2

3

4

PER SERVING 174 cal., 11 g fat (7
g sat. fat), 32 mg chol.,
302 mg sodium, 16 g carb., 1 g fiber,
1 g sugars, 3 g pro.

4

COMING 10.8.17
EASY MEALS

Whether you want to
take the edge off your
busy schedule or crave
the comfort food that
only your slow cooker
can deliver, you’ll love the
recipes in Slow Cooker™
magazine, on sale now.

Look for the Better Every Week
section each Sunday

Smoky Mexican

Prepare as directed, above, except
reduce
broth
broth to
to 1 cup
cup and
and substitute
substitute 1½
1½ cups
cups shredded
shredded
Monterey Jack cheese for the cream
cheese; omit
salt. After mashing the potatoes, stir
in one 4-oz. can
diced green chile peppers, undrained;
1 canned
ch
hipotle pepper, finely chopped; and
1 Tbsp. taco
se
seasoning
easoning mix.
mix. Makes 12 (½-cup) servings.
PE
PER
ER SERVING
SERVING 205 cal., 13 g fat (8 g sat.
fat), 36 mg chol.,
28
289
89 mg
mg sodium,
sodium, 17
17 g carb.,
carb., 1 g fiber,
fiber, 1 g sugars,
sugars, 6 g pro.
pro.

SA FOR LATER When it comes to
SAVE
chipotle chile
peppers, a little goes a long way. Place
pepper
the remaining
chipotle peppers from the can on a
chipotl
parchment-lined
sheet pan. FFreeze until solid, then transfer
them to a
freez
eezer bag. Grab a pepper from the freezer
when you
need smoky he
heat in a sauce, salad, or soup.

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