Spray a slow cooker with nonfat cooking spray. In the cooker, mix the non-dairy creamer with the Butter Buds Sprinkles until dissolved.
Stir in the hash browns. Cover and cook on high for 2 1/2 hours or on low for 4-5 hours.
Unplug the cooker and add the sour cream, cream cheese, milk, bacon bits and fresh chives. With hand- held mixture beat all the ingredients together until thick and creamy.
Cover and leave in the slow cooker to keep warm. If desired, add the salt and pepper to taste.
Originally Submitted
10/22/2010
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