Mashed Potato Casserole
From Recipe is from “Not Your Mother’s Slow Cooker, Recipes for Entertaining,” by Beth Hensperger.
5 lbs. baking potatoes, such as russet or Idaho, peeled and quartered
1 (8-oz.) package cream cheese, cut into chunks or softened
1/4 cup (1/2 stick) unsalted butter
1 cup sour cream
1/2 cup hot whole milk
1 1/4 tsps. salt
1/2 tsp. ground white pepper
1. In a large saucepan, cover the potatoes with salted cold water by 1 inch and simmer until tender, about 20 minutes.
2. Drain and return to the pan. While still warm, add the cream cheese and butter, whip with an electric mixer until smooth. Beat in sour cream, milk, salt, and pepper.
3. Transfer to slow cooker. Cover and cook on Low for 5 to 6 hours. Serve hot.