I made these mashed potatoes when we had friends over a few weeks ago. They were easy to make and I made them in advance. The advantage of that, of course, is being able to spend time with your guests and not cooking while they are visiting. I wasn't overly impressed with these but my guests loved them. I just prefer regular old mashed potatoes. In the future, I am going to try the mashed cauliflower which is, at least supposed to be healthier than mashed potatoes. Try them if you don't mind something different going on with your mashed potatoes.
Crockpot Mashed Potatoes
By Linda Larsen, About.com Guide
Make these mashed potatoes ahead of time, refrigerate for up to 2 days, then reheat and keep hot in the crockpot.
Prep Time: 25 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 55 minutes
5 lbs. potatoes, peeled and quartered
1 (8 oz.) pkg. cream cheese, softened (Greek yogurt)
1 cup sour cream
1 tsp. onion powder
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. white pepper
1 beaten egg
4 Tbsp. butter
1/3 cup chopped chives (optional)
Cook the potatoes in large pot of boiling salted water until they are tender, about 20 minutes. Drain well and return to dry pot. Shake over low heat for about 1 minute.
Then mash until there are no lumps. Beat in the cream cheese, sour cream, onion powder, salt, pepper and egg. Place potatoes in a greased 9x13" baking dish. Melt butter and drizzle over the potatoes. Cool for 20 minutes, cover and refrigerate up to 3 days.
Take potatoes out of refrigerator about 3-1/2 hours before serving time. Place in crockpot. Cover and cook on low heat for 3-4 hours, stirring once or twice. They can be held an additional 30 minutes or more.
Makes 12-15 servings.
The Creative Cook