Never again will I make mashed potatoes the day of a big dinner. With this recipe, I make them up to 2 days before, then just plug in the crock pot a few hours before dinner and get on with the rest of the cooking.
If you’re limiting your fat intake, I suggest not making these potatoes. To substitute low or nonfat ingredients would render this almost inedible.
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Make-ahead Mashed Potatoes
Much like twice-baked potatoes. Frees up time and stove space on the day of a big dinner.
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Ingredients
- 5 pounds potatoes yellow, and I usually throw in a few russets
- 1 tablespoon garlic minced or roasted & smashed
- 8 oz sour cream
- 8 oz cream cheese softened
- 8 oz cheddar cheese shredded (or use a combination of whatever you like; I usually add Parmesan)
- handful of green onions chopped fine
- 2 cubes butter or more
- half & half as needed (I never need it)
- salt to taste that will be a fair amount
- pepper to taste
Instructions
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Cut potatoes into good-sized chunks. Don't peel yellow or red potatoes, but do peel russets.
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Cook potatoes in salted water until done.
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Drain and mash potatoes. It's okay to leave them a little chunky.
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Add sour cream, cream cheese, and garlic.
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Mash some more. If the mixture is too dry, add half & half until the consistency you like.
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Fold in grated cheese and green onions.
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Dump potato mixture into a well-buttered crock pot. If you're saving for another day, keep crock pot liner in refrigerator.
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Take crock pot liner out of refrigerator about an hour before you plan to turn the crock pot on.
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When ready to heat up again, place a kitchen towel (not a color that will leach into the potatoes) on top of the potatoes to absorb the condensation that will drip off the inside of the lid while heating in the crock pot.
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Place the lid on top and turn on crock pot.
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Cook on low for a few hours, stirring well every 30 minutes or so the potatoes don't brown against the sides and bottom of the crock pot.
