Slow Cooker Mashed Potatoes

This recipe is from Taste of Home magazine. It's become my classic holiday mashed potato recipe. Everyone loves them! I love that I can make them ahead, instead of trying to mash potatoes, make gravy, and carve turkey or roast all at once! I can make a double batch early in the day, toss them into the crockpot, and by the time dinner is served, the potatoes are ready and waiting! I usually skip the Ranch dressing, since I don't think it would taste good with my gravy. Time doesn't include time to peel, cook, and mash potatoes (usually takes me around 30-40 minutes)

• Ready In: 2 hrs 15 mins
• Serves: 8-10

Ingredients

• 3  ounces cream cheese, softened
• 1⁄2 cup sour cream
• 1⁄4 cup butter, softened
• 1  teaspoon dried parsley flakes, crumbled
• 1 (3/4ounce) package  ranch dressing mix
•  salt and pepper, to taste
• 6  cups  warm mashed potatoes (prepared without milk or butter, use leftover cooking water to mash)
•  extra butter

Directions

1. In a mixing bowl, combine cream cheese, sour cream, butter, and seasonings until smooth. Stir into mashed potatoes until well blended.
2. Transfer potatoes to slow cooker. Make an indentation in the middle of the potatoes and place a pat or two of butter in the indentation. Cover and heat on LOW for 2-4 hours. Do not heat for much longer than 4 hours, as it will affect the texture.