Crockpot Mashed Potatoes
I had planned to share some of my trip to Mykonos and Santorini with you this week, but Sunday I attended the closing night of the Houston Livestock Show and Rodeo and it was such a great night that Greece will have to wait until next time.
In the chorus of Garth Brooks runaway hit song, Rodeo, he belts out, “Well it’s bulls and blood, It’s dust and mud, it’s the roar of a Sunday crowd, it’s the white in his knuckles, the gold in the buckle, he’ll win the next go ‘round, it’s boots and chaps, it’s cowboy hats, it’s spurs and latigo, it’s the ropes and the reins, and the joy and the pain, and they call the thing rodeo.”
I LOVE going to the rodeo, especially the Houston Rodeo. In fact, I have not missed one, except on account of COVID, since my now grown children were in elementary school. From the world class shopping to the Championship Wine Garden, to the hard working exhibitors to the glorious rodeo food, there isn’t much about the HSLR that I don’t adore.
From swanky suites to the dirt of the action seats to the nosebleed seats, I have graced each level and loved every second of it. This year I was lucky enough to be invited to view the competition from a spectacular two-story suite, which was definitely new for me and frankly something I didn’t even know existed.
The views were unparalleled and the company was even better. Country superstar Luke Bryan was the closeout entertainer and as glad as I was to see him, it was really nothing new for me because he lives fulltime, by way of a lifesize beer promotional cut out, in my garage.
Several years ago, after a golf tournament I “won” Luke, and from that day to this it has been a running joke that he is ALWAYS smiling and glad to see me when I pull in at home. Luke has made several moves with me over the years and still looks just as good now as he did the day I adopted him at that infamous golf tournament.
Several years ago, I attended the championship night of the National Finals Rodeo in Las Vegas, but I can honestly say that Sunday in Houston outshined that hands down, due to the incredible drama of the showdown, shootout, and ride-off in the saddle bronc contest that culminated with Ryder Wright, one of the three Wright brothers competing Sunday night.
Ryder, which is the perfect name for this young man, won in the end BUT only after some HIGH DRAMA.
In his first ride of the final round his horse fell to its knees right out of the chute. He popped back up and went right back to kicking furiously but that misstep led to officials calling for a re-ride but not before the judges scored him with a first place tying 88 on the ride. Ryder rode off after a stunning re-ride off that scored 87.
It was thrilling to see to say the least. The skill and athleticism of all of the sportsmen and women on horseback was truly staggering, and at this level of competition they all looked like perfection to me. From the Barrel Racing to, my personal favorite, Bull Riding, to the spectacular ride off it was a non-stop, heart pounding adrenaline rush.
In a moment that brought what the HSLR is truly all about full circle, the newly appointed United States Secretary of Agriculture, Brooke Rollins, addressed the stadium. She told the sold-out crowd about how the scholarship she received from showing at the Houston Rodeo 35 years ago helped her pay for her education and the values she learned put her on a path for success on a national level.
Seeing both the great show and the lifelong impacts that ARE the Houston Rodeo left me feeling like the real winner: It was an amazing experience. If you get to go to the Houston Rodeo, take my advice and DO IT.
I nearly made myself sick, gorging on all the treats that the Rodeo has to offer. My favorite this year was the BBQ Sundae, which is mashed potatoes topped with chopped brisket, sour cream, jalapeños, and a sausage on a stick, served in a plastic cowboy hat. It is just as rich and indulgent as it sounds.
With Easter right around the corner I am sharing my easy Crockpot Mashed Potato recipe with you this week. It literally cooks itself so if you want to make your own version of the BBQ Sundae you can devote your energy to the pit while the potatoes take care of themselves. And for Easter Sunday dinner these are one less thing to fuss over.
When we meet again we will pick back up in Greece. Until next time, remember never to squat in your spurs!
Ingredients:
• 5 lbs. potatoes, peeled and cubed
• ¾ c chicken broth
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ c butter, cubed
• ¼ c sour cream
• 2 tbsp cream cheese
• ½ tsp salt
• ¼ tsp black pepper
Preparation:
Add all the ingredients to the crockpot, cover and cook on high for four to six hours depending on your crockpot until the meat is fork-tender. Stir the potatoes each hour or so during the cooking process to check the level of doneness.
Once tender, use a hand masher or hand mixer to mash the potatoes until smooth.
Once fork-tender, beat with a hand mixer until smooth and lump-free, adding warmed milk if needed. Serve hot.
