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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 15 |
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These mashed potatoes can be made ahead, then baked in the oven or reheated in a crockpot. Perfect for Thanksgiving and very creamy. Ingredients:
7 1/2 lbs red rose potatoes |
8 ounces cream cheese |
1 tablespoon garlic salt |
3/4 teaspoon pepper |
2 cups sour cream |
1/2 cup butter |
Directions:
1. Peel and cut potatoes into quarters.
2. Boil just until soft.
3. Drain potatoes, reserving a moderate amount of the cooking water.
4. Start mashing potatoes by hand or in a mixer.
5. Add cream cheese, garlic salt, pepper, sour cream and butter.
6. Continue mashing until the desired consistency is reached and ingredients are well blended.
7. Note: Some of the reserved cooking water can be added if the potatoes are too thick.
8. Put in a buttered casserole dish (or crockpot).
9. Dot top with additional butter if desired.
10. Bake uncovered in oven at 400 degrees for 30 minutes.
11. If making ahead, refrigerate; then bake for 50 minutes in oven or heat thoroughly in crockpot.
12. When I bake in my crockpot, I use the low setting for 5 to 7 hours, stirring occasionally.
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