Prep Time:
15 mins
Cook Time:
3 hrs 30 mins
Additional Time:
3 hrs 30 mins
Total Time:
7 hrs 15 mins
Servings:
10
Ingredients
Directions
Place potatoes into a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot and stir gently over medium heat until dry, 1 to 2 minutes.
Mash potatoes with a hand mixer until smooth. Stir in cream cheese, half-and-half, chives, egg whites, onion powder, salt, and pepper until well blended.
Spray a slow cooker insert with nonstick spray and add mashed potatoes. Cut 1/2 cup butter into 8 pieces and scatter over the top of potatoes. Allow potatoes to cool, then cover with lid and store in the refrigerator overnight or until ready to reheat.
Remove potatoes from the refrigerator and let them come to room temperature, about 3 1/2 hours.
Place a towel under the lid to absorb condensation. Cook on Low, stirring once or twice, 2 1/2 hours. Stir in remaining 1/4 cup butter, 1 tablespoon at a time; then cook for another 30 minutes.
Recipe Tip
Use a liner in your slow cooker for easier cleanup.
Nutrition Facts (per serving)
396
Calories
23g
Fat
41g
Carbs
8g
Protein
