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Toss these into a pot of cold water, enough to submerge the potatoes with an extra inch of water. Turn the heat to high and bring to a boil. Set a timer for 30 minutes. In the mean time, take 1 1/2 sticks of butter from the fridge and cube them. Place butter into a bowl and back into the fridge.
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This Million Dollar Potatoes recipe is the ultimate make-ahead cheesy potato recipe that blends the creamy richness of multiple cheeses with potatoes and a c.
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Set the manual/pressure cook button to 2 minutes. When time is up move valve to venting and remove the lid. Heat oven to 425° F. Dump the potatoes into a 9×13 inch baking dish. Toss the potatoes with the melted butter and the seasoned salt. In a medium bowl mix together the cream cheese, sour cream and cottage cheese.
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Place the cut potatoes into the bottom of a 6-quart crock pot. Dot the potatoes with 1 stick of the cubed butter. Season with a little salt and pepper. Pour chicken broth on top of potatoes. Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender. Carefully drain the excess broth into a bowl.
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Let cook for 15-20 minutes or until the potatoes are fork-tender. Once the potatoes are cooked through, drain and mash them into your favorite consistency. Stir in the cream cheese, plain Greek yogurt, butter, heavy cream, salt, cayenne pepper, garlic powder, onion powder, and cumin. Add in 2 cups of the divided cheddar cheese and mix until.
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Preheat oven to 375ºF. Lightly spray a 9×13-inch baking dish with cooking spray. In a large bowl, combine potatoes, soup, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cheddar cheese. Pour into prepared dish. Combine crushed Ritz crackers and melted butter.
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Preheat oven to 400 degrees F. Place melted butter in a shallow dish. In another shallow dish, combine remaining ingredients except potatoes; mix well. Dip potato wedges in melted butter then in crumb mixture, turning to coat completely; place on baking sheets in a single layer and pour any remaining melted butter on top.
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Instructions. Million Dollar Mashed Potatoes Recipe. In a slow cooker, add the peeled and diced potatoes. Pour in chicken broth and half the butter. Cover and cook on high for 4 hours. Carefully drain the potatoes and return to the crockpot and turn to warm. Stir in the remaining butter, cream cheese, and milk.
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Dot 1/2 cup (4 ounces) unsalted butter, cut into 1-inch pieces on top of the potato mixture. Cover and cook on low until the potatoes are tender, 6 to 7 hours, or on high for 3 to 4 hours. Using an immersion blender, blend the potatoes until smooth.
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Place the potato chucks into the bottom of a greased 6-quart slow cooker. Sprinkle 1/2 cup of the butter chunks over the potatoes, then gently pour the chicken broth over all. To Slow Cook: Cover the slow cooker with the lid. Cook the potatoes on high for 4-5 hours, or until the potatoes are very fork tender.
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Set the manual/pressure cook button to 1 minute. Place the package of cream cheese on top of the Instant Pot lid and it will soften as the pot heats up. When time is up move valve to venting and remove the lid. Remove the steamer basket and set aside. Dump out the water and dry the Instant Pot liner.
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Pour 1 cup canola, safflower, avocado, or peanut oil into a 9 to 12-inch nonstick skillet. Heat over medium high heat until the oil is shimmering and a bit of potato sizzles immediately when added to the pan. While the oil is heating up, scrub 2 large (12-ounce) russet potatoes under cold running water and pat dry.
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Step Three - Place the lid on the slow cooker. Cook on HIGH For 4 hours. Step Four - After the cooking time is up, drain off the water. Step Five - Add a stick of butter to the hot drained potatoes. Use a handheld mixer and blend right in the slow cooker. Be careful not to scrape the mixer on the bottom or edges.
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Heat a pot with frying oil to 325°F. Once hot enough, fry until golden brown and cooked through to the center, about 6 to 9 minutes. Depending how high your potatoes are stacked, it may take longer to fry. Fry in batches so they're not crowded. Transfer to a wire rack to drain any excess oil.
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Preheat the oven to 400 degrees F. Place the melted butter in a shallow dish. In another shallow dish, combine the remaining ingredients except the potatoes, mixing well. Dip the potato wedges in the melted butter then in the crumb mixture, turning to coat completely. Place on baking sheets in a single layer and pour any remaining melted butter.
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Place potatoes back into the Crock-Pot. Add in remaining stick of cubed butter, cream cheese and milk. Season with salt and pepper to taste. Mash the potatoes with a potato masher until smooth. Add more milk if needed. Cover and keep the mashed potatoes on the warm setting until ready to serve.