The Pioneer Woman Tasty Kitchen
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Christine’s Mashed Potatoes

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Level: Intermediate

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Description

Perfect potatoes every time with a souffle-like texture, prepared in the slow cooker or crock pot. Any kind of potato will do, except small baby potatoes. I used the yellow flesh variety.

Ingredients

  • 6 Tablespoons Butter, Divided
  • 1 package Cream Cheese, Softened
  • 1 cup Sour Cream
  • 2 whole Eggs, Separated
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • ¼ cups Dry Breadcrumbs
  • 10 whole Potatoes, Peeled And Cubed

Preparation

1. In a large saucepan of boiling, salted water, cook potatoes for 20 minutes or until fork tender. Drain well and return to the saucepan or a heavy mixing bowl. Add 4 tablespoons butter (or ¼ cup), cream cheese, sour cream, egg yolks, salt and pepper.

2. Mash potatoes with a masher or with an electric hand mixer at low speed until smooth. In another bowl, beat egg whites until stiff but not dry. Fold into the potato mixture. Spoon into your slow cooker.

3. In a small bowl, combine remaining 2 tablespoons butter and breadcrumbs; mix well and sprinkle over the potatoes. (Mixture can be prepared up to this point and refrigerated for 24 hours.)

4. Cover and cook on HIGH for 3 to 4 hours or until puffy and slightly brown on top.

2 Comments

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gwenintexas on 4.17.2010

Made these tonight and they were terrific. Here’s what I changed because of pantry issues and what I’d do differently next time:

– Used Greek yogurt instead of sour cream – still delicious.
– I think I’ll use a ricer next time. These need a fine texture to the potato. Using a masher or mixer still leaves big enough chunks to ruin the texture.
– This may be a peculiarity of my slow-cooker, but three hours was too long. The sides started to burn after two hours, so I stopped it then.
– I’m going to try it with three egg whites next time. I really like the lightness they brought to the dish.

Really delicious dish and such a good idea!

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lamb623 on 10.6.2009

This sounds great! Would be wonderful for the holidays make ahead and then to keep them hot, thank you for posting!!

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