The holidays are approaching and I like to prep as much as possible so there’s not much to do that day. Years ago I started making these make-ahead mashed potatoes and haven’t gone without them since! You can make these a few days ahead of time and then bake the day of, make ahead and then cook in the slow cooker, or even make them the day of…whatever method you choose you’re going to love them. They are rich, creamy and so delicious!
Make-Ahead Mashed Potatoes
2016-11-17 11:35:58
Ingredients
- 5 pounds Yukon Gold potatoes, diced
- 8 ounces cream cheese
- 8 ounces sour cream
- 1/2 cup cream or milk
- 2 teaspoons salt
- 1 tsp. pepper
- 1/2 cup butter
Instructions
- Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
- In a large bowl, mix mashed potatoes, cream cheese, sour cream, cream (milk), salt, and pepper.
- Transfer to the slow cooker insert.
- Place butter on top, cover and place in the fridge.
- The day of, place insert into slow cooker and cook on low for 3-4 hours.
- Stir before serving.
If you prefer to bake
- Transfer mashed potatoes to a baking dish instead of the slow cooker insert.
- Once you remove the dish from the fridge, allow it to sit for about half an hour before placing it in the hot oven. Proceed to bake at 350 degrees for 45-50 minutes.
Make Ahead Meals For Busy Moms https://makemealforbusymoms.com/
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