I am pretty sure that I am a day late and a dollar short on the whole Pumpkin phenomenon that swept the internet a while back. It was actually late August when I first noticed a slew of Pumpkin recipes start hitting social media outlets. I was like “pumpkins in August…really!”
Now I’ve never been a huge pumpkin fan but I never associated pumpkins with the end of summer or early Fall. When I think of pumpkins, I think of Halloween and Thanksgiving. Right? I mean it was just National Pumpkin Day yesterday. Well, even though I may be a little late in “Google” terms, I guess it’s “better late than never!”
Give this crock pot pumpkin cream cheese smashed potato recipe a try. It will make a great addition to any Thanksgiving table. You won’t believe how easy it is!
Although it’s easy, I do have some quick tips to share:
- Best practice: cut the potatoes the same size so they cook evenly.
- Do not cut the mini sized creamers but do puncture them with a fork.
- To prevent the potatoes from burning and sticking to the sides of the ceramic pot you should stir a few times during the cooking process.
- Warm the milk or cream before pouring it into the crockpot.
- When done keep the potatoes in the crockpot on “warm” until ready to serve.
- I use Trader Joe’s Pumpkin Cream Cheese for this recipe. However,If you can not find TJ’s Pumpkin Cream cheese try using 8oz of regular cream cheese, 1/2 cup or so of pumpkin puree and your favorite pumpkin pie spice flavoring (to your taste). NOTE: please keep in mind these measurements are a guideline and may need to be adjusted. I have only made this with TJ’s Pumpkin Cream Cheese.
- Remember that cooking times can vary with crock pots so use the cooking time as a guideline. Maybe make this recipe for the first time when you know you can stick around to watch it (that’s what I do).
Here is the simple recipe, I hope you enjoy it.
Of course feel free to make this recipe your own and don’t forget to share it with me in the comments below!