Directions:
I don't really use a recipe, so I'll just
write down what I do. It's
all adjustable to taste.
Roast 2 heads of garlic, let cool. Remove garlic from skins and chop
coarsely. Set aside.
Chop one small or 1/2 of one large red onion and sauté in 2 tbsp butter
until translucent. Set aside. You can put this in the same bowl as the
garlic, as they are added at the same time.
Cook about 5 lbs potatoes (just normal russets) like you would for normal
mashed potatoes, drain, and put in whatever you'd normally mash them in. I
use a bowl because I don't like to mash in my nice pots. Add 1/2 cube
butter, 6 oz cream cheese, 1 cup sour cream, and salt & pepper to taste.
Mash it all well, add sautéed red onions and roasted garlic, and whip for a
couple of minutes with mixer (I use a hand mixer, but it doesn't matter what
kind.
Butter bottom and sides of a crockpot (slowcooker), and add the potatoes.
Make a small well in the top, and put another tbsp of butter in the well.
Sprinkle with a little something (parsley, paprika, whatever) to make it
pretty. Place it in the fridge overnight.
Next morning, put crockpot on high for 1 hour, then turn to low until
dinner. It browns around the edges and bottom a little, and those are the
best parts.
Notes:
I usually have it on low for about 8 hours,
and it makes a bunch. You might want to half it if you have less than 4
people who want lots of leftovers.
;)
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