EDITOR’S NOTE: Martha Len Nelson’s recipe for hot mustard sauce on Nov. 27 directed that the sauce be spread only on ham, turkey or roast. Additional directions were inadvertently added during editing.

Martha Len Nelson

This is another pass along recipe that I tried for Thanksgiving and it saved a lot of time in the last-minute rush to get everything on the table.

Nancy Yeatts and I trade recipes all the time, but this one comes from her granddaughter, Shelly Stone. 

My family, particularly my grandsons, love mashed potatoes of any kind; they declared these superb!

Slow-cooked mashed potatoes

Ingredients:

* 5 pounds of potatoes, mashed

* 8 ounces sour cream

* 8 ounces cream cheese

* 1/2 teaspoon garlic powder

* salt and pepper to taste

Directions:

Place all ingredients in a slow cooker and stir until well blended. Turn slow cooker on low to keep warm.

Note: I cooked my potatoes and put them in the slow cooker a couple of hours before serving, but I’m thinking you could prepare them the day before and reheat in the microwave before putting them in the slow cooker.

Shelly says they like to top the potatoes with shredded cheese and chives, but we served them plain to eat with the giblet gravy.

So easy!

MARTHA LEN NELSON can be contacted by calling 940-382-9597 or by e-mailing mlnelson29@verizon.net .