|16||Slow Cooker||40 minutes||3 hours||3+ hours|
1. Place potatoes in large saucepan; add enough water to cover.
Bring to a boil over high heat. Reduce heat to low; cover and
simmer 20 minutes, or until potatoes are tender. Drain. Return
2. Add milk, cream cheese spread and butter to potatoes mash
with hand masher or electric mixer on medium speed until
creamy. Stir in garlic salt and pepper. Spoon into 13×9-inch
casserole dish. Cover and refrigerate up to 24 hours.
3. Remove potatoes from refrigerator 3-1/4 hours before serving
time. Spray slow cooker with cooking spray. Place potatoes in
slow cooker. Cover and heat on low setting 3 hours
stirring twice. Potatoes can be held an additional 30 minutes.
4. Note: Substitute 1 package (8 ounces) cream cheese,
softened, for cream cheese spread.