Busters Recipes

Mashed Potatoes

3 cups boiling water   
1-1/2 cups milk
1/2 cup butter or margarine, cut into pieces   
1/2 cup sour cream 
1 pkg. (8 oz.) cream cheese, cut into cubes
1 tsp. garlic salt 
1/4 tsp. ground black pepper   
4 cups Betty Crocker® Potato Buds® mashed potatoes (dry)   
Gravy or chopped fresh parsley, if desired 

Spray 3 to 4 quart crock pot/slow cooker with cooking spray.

In cooker, mix boiling water, milk, butter, sour cream and cream cheese with
wire whisk until
blended. Add garlic salt, pepper and mashed potatoes (dry); mix just until
blended.  

Cover; cook on LOW heat setting 1 hour 30 minutes, stirring once after 1
hour.   

Before serving, stir potatoes. Serve immediately, or hold in slow cooker on
LOW heat setting up
to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in
additional milk, a couple
tablespoons at a time. Serve with gravy or sprinkle with chopped parsley.  

Stovetop Directions: In 4 quart Dutch oven, heat water, milk and butter to
boiling. Stir in sour cream
and cream cheese until blended. Remove from heat. Add garlic salt, pepper and
mashed potatoes (dry);
whip with fork just until moistened. If potatoes become to thick, stir in
additional milk, a couple tablespoons
at a time. 

Makes:12 servings (2/3 cup each).

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