This past weekend, we had the best mashed potatoes that I've had in a long time. I have to admit that while I was intrigued by the name of the recipe, I was a little skeptical at what it was promising. But these were mighty tasty and I highly recommend trying them. I used red potatoes with the skins still on and whole green onions (sliced really thin). And either my crock pot is one fast cooker or I just sliced the potatoes thinner than the person who wrote the recipe because mine didn't take the entire 4 hours. It was maybe about 45 min - 1 hour quicker. You'll just have to monitor them, the first time.
CP Potatoes Euphoria
2 cloves garlic, minced
1 tsp salt
1/4 tsp fresh ground black pepper
8 med. potatoes (2 lbs) scrubbed and sliced
8 oz. cream cheese (cut in 1 in. cubes)
4 scallions finely chopped
In one small bowl combine scallions and garlic. In another small bowl combine salt and pepper.
In greased crock, layer 1/4 potatoes.
Sprinkle with 1/4 tsp salt and pepper and top with 1/3 cream cheese, then 1/3 scallion/garlic mix.
Make a second layer of 1/4 potatoes, sprinkle with 1/4 tsp. salt and pepper. Top with 1/2 remaining cheese and scallion/garlic mix. Repeat with third layer of potatoes, sprinkle with 1/4 tsp. salt and pepper, top with remaining cheese and scallion/garlic mix. Make final layer of potatoes and sprinkle with remaining salt and pepper.
Cover, cook on high for 3 hrs. Stir to distribute melted cheese, cover and cook for about an hour longer. Stir well to mash slightly and serve.