Editors' Pick
Make Ahead Mashed Potatoes for Crock Pot
photo by The Food Gays
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 8 medium potatoes
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 4 tablespoons butter
- 1⁄3 cup chives, chopped
- salt and pepper
- additional butter
- paprika
directions
- Boil peeled potatoes until tender.
- Beat sour cream and cream cheese together.
- Add hot potatoes and beat until smooth.
- Add butter, chives, salt and pepper to taste.
- Place in greased two quart casserole.
- Dot with butter and sprinkle paprika on top.
- Bake at 350 degrees for 25 minutes.
- Serves 8-10.
- NOTE****this recipe can be made the day before dinner and refrigerated in crock pot.
- Then, on the serving day, just turn on crock pot at low setting and cook potatoes for about 2-3 hours, to be ready when the rest of the dinner is ready.
- You may add more butter, cream cheese or sour cream depending upon the consistency you prefer.
Questions & Replies
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Reviews
-
Stop what you are doing!! And make these potatoes!!!! I have made these twice, and I am seriously in love. I look organized by having it done ahead of time and they are oh, so good. They are creamy, moist and so flavourful, you will not believe your taste buds. Why not make your life easier, free up your oven and look like a ridiculously good cook. Seriously...make these potatoes!Â
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I have been making my Thanksgiving potatoes this way for 20 years. I usually make them about 2-3 weeks before and store in the freezer until the day before Thanksgiving when I transfer them to the fridge to defrost. I have always heated them in the oven, but this year will use the crock pot since the temperature in Arizona is expected to be about 89 degrees on Thanksgiving and I don't want to heat up the house any more than necessary. I have cooked my Turkey in an electric roasting pan, so this year will cook it outside.Â
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RECIPE SUBMITTED BY
clw721
United States