Gluten Free Mashed Potatoes in a Crock Pot

As I was preparing for my daughters class "Thanksgiving Feast", I ran across an incredible website. On the website there was an amazing crock pot mashed potatoes recipe. I was delighted to review the recipe and see there are places you can substitute to make it even more allergy friendly. I think most people with food allergies would love the opportunity to have a Thanksgiving meal as close to "mainstream" as possible. When you combine the "normalcy" of this recipe, along with the ease, I consider it a win-win! Between the potatoes, and the cornbread recipe, in the second part of her post I have linked below the "hard parts" (read: converting recipes to fit allergy needs) of the meal for Thanksgiving could be far less daunting! I hope you enjoy the recipe, and the Blog. I am sure you will find some new recipes that you haven't yet tried and enjoy the "new" website!

I encourage you to read the post that goes with the recipe link below- she offers some incredible tips for making sure you get the best turn out on the potatoes as possible! Plus,don't forget there is also a great cornbread recipe in her post! Enjoy!!

Crock Pot Mashed Potatoes

(Gluten-Free, Nut-Free, Egg-Free.  Adaptions for Dairy-Free)
This recipe has been in my recipe-folder, handwritten for too many years to count.  However, there are numerous recipes floating around the internet that are very similar.

Ingredients:
5 pounds yukon or red potatoes, cut into chunks
6 cloves minced garlic, or more to taste
2 cubes gluten-free vegetable or chicken bouillon cubes
1 (8 ounce) package cream cheese, softened (For Dairy-Free version: use Follow Your Heart Cream Cheese Alternative or Tofutti Better Than Cream Cheese)
3/4 cup plain Greek-Style yogurt OR Sour Cream (For Dairy-Free version: use Dairy-free yogurt alternative or Follow Your Heart Sour Cream Alternative or Tofutti Better Than Sour Cream)
salt and pepper to taste

Directions:
1.  Place potatoes, garlic, and bouillon cubes in a large pot of lightly salted water and bring to a simmer.  Cook until potatoes are tender but firm, about 15 minutes. Drain, reserving water.  If you left the skins on during simmering, peel once cool enough to handle (or leave on, to add texture and flavor to your dish).

2.  Put potatoes through a potato ricer or use a masher.  Then mix with the cream cheese (or Dairy-Free alternative) and yogurt or sour cream (or Dairy-Free alternative), adding reserved water as needed until the mixture reaches the desired consistency.

3.  Transfer the potato mixture to a slow cooker, cover with a dish towel, then place lid over the dish towel (to prevent the moisture from dripping off lid and falling into the potatoes).  Cook on Low for 2 to 3 hours. Just before serving, season with salt and pepper to taste.

Please note: the above is copied and pasted from the website: http://cookitallergyfree.com

for the recipe follow this link: 

http://cookitallergyfree.com/blog/2010/11/part-3-crock-pot-mashed-potatoes-and-gluten-free-cornbread/