Details for BETTER 10/8
® ® ® ® ® Buttery, creamy mashed potatoes with less fuss ® 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.