Red-Skinned Mashed Potatoes and Crockpot Corn
Here are a couple quick and easy recipes that I haven’t gotten around to posting yet.
Red-skinned Mashed Potatoes
Ingredients
1-2 lb. red skinned potatoes washed
1/2 cup or more liquid, see Notes below
1-2 tablespoon butter
1 tsp-2tsp minced or powdered garlic (optional)
Directions
Wash and cut up potatoes into 1 inch cubes. Boil in salted water for 20-30 mins or until soft. Drain. Mash with a masher just a bit and add liquid, butter and garlic. You may want to add salt and pepper depending on taste and preference. Once all is added, continue to mash until creamy. Serve warm.
Notes
Notes on liquid: add more or less depending how dry the potatoes come out; use milk, ranch, plain yogurt, or beef broth from pot roast. In particular, I used the broth from my Easy Crockpot Pot Roast
Crockpot Corn
This is one I found on the internet recently, and it’s so good I am incapable of eating less than 2 bowls at a time.
Ingredients
2 packages frozen corn (16 oz ea)
1 package cubed cream cheese
1/3 cup cubed butter
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a 3 qt slow cooker, combine all ingredients. Cover and cook on low for 4 hours or until heated through and cheese is melted. Stir well before serving
