I found a great reason to use my Norwex Veggie & Fruit Scrub Cloth recently: These mashed garlic red potatoes are wonderful.
I hadn’t made them in awhile. They’re easy to whip up and better than any you’ll find in even the fanciest of restaurants. And with this awesome scrub cloth (you can find it for sale in my store for just $13.99), my prep work takes no time.
I hope you enjoy this recipe as much as my family does.
Mashed Garlic Red Potatoes
- 3 lbs. of small red potatoes
- 4 garlic cloves, minced (I love my Pampered Chef garlic press! Please tell my favorite Pampered Chef consultant Phillip Barrett that I sent you.)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 cup water
- 1/2 cup cream cheese with chives and onions
- 1/4 to 1/2 cup milk
- OPTIONAL: Butter and Green Onions
Easily and quickly wash the potatoes using the Norwex Veggie & Fruit Scrub Cloth. Using the Norwex Biodegradable Cutting Board, dice the potatoes.
Place potatoes in a slow cooker. Add garlic, oil, salt and water, and mix well to coat the potatoes evenly.
Cover, and cook on high for 3.5 to 4.5 hours, or until potatoes are tender.
With a masher (I really like Pampered Chef’s Mix ‘N Masher.), mash potatoes until they’re chunky.
Stir in cream cheese and milk until the potatoes are the consistency you desire.
Serve immediately — or turn your slower cooker to the low setting, and you can leave them in the cooker for up to another two hours.
Optional: Just before serving, I put melted butter on top of the potatoes and sprinkle them with chopped, fresh, green onions.
Cook’s Notes: We have a bigger family, so I usually double the recipe shared above. When I’m running late and need to speed up things, I also have boiled the potatoes before adding them to the slow cooker. These potatoes also freeze and reheat well.