Servings: Makes 12 servings
- 2 teaspoons Smoke Fine Foods Smoked Sea Salt
- 2 medium onions, peeled
- 3 pounds russet potatoes, peeled and cut into quarters
- 2 tablespoons unsalted butter
- 1/2 teaspoon freshly ground pepper
- 3/4 cup low-fat sour cream
- 8 ounces low-fat cream cheese cut in 1-inch pieces
- 2 cloves garlic, peeled and minced
- Cooking spray
ln a large 3-3/4 quart saucepan, cover the potatoes with cold water, add 1 teaspoon smoked sea salt. Cook over medium-high heat until tender, drain weil and place in large mixing bowl. While the potatoes are boiling, prepare the onions for topping. Melt butter in a 12-inch skillet, cook stirring occasionally, until reduced and very lightly browned. Season with remaining smoked sea salt and pepper. Transfer to large mixing bowl.
Beat potatoes with an electric mixer, starting on low speed. Add sour cream, cream cheese and minced garlic. Turn mixer to medium high, beat until smooth and slightly fluffy. Spray the bottom and sides of a 2-quart soufflé dish with cooking spray. Fill with potato mixture. Top with onions. Place the rack into ceramic insert of a slow cooker. Place soufflé dish on rack. Cover and cook on low setting for 5 hours using the Timer Function – slow cooker will automatically switch to keep warm until ready to serve. Potatoes will be puffed and onions browned.
Nutritional Information per Serving:
Calories 263 (26% from fat) • carb. 42g • pro. 7g • fat 8g • sat. fat 5g • chol. 20mg • sod. 527mg’ calc. 91mg’ fi ber 3g