Crock - Pot Mashed Potatoes
Rachel
A great way to prepare potatoes for a Thanksgiving Dinner, without having to do them the morning of.
ingredients
- 5 pounds potatoes, peeled and cut into large uniform chunks
- 3 ounces cream cheese, softened
- 1/2 cup (1 stick) butter, room temperature
- 1 cup sour cream
- 2 Tbsp. finely minced green onions, white or green part, or both
- 1/4 tsp. granulated garlic
- 1 1/2 tsp. salt
- 1/2 tsp. white pepper
- 2 slightly beaten egg whites
- 3 Tbsp. butter, melted
directions
- 1
In large pot of boiling salted water, cook the potatoes until they are tender, about 20 minutes. Drain well. Put potatoes back in pot on the still-warm burner. Toss or stir potatoes to dry them for about one minute.
- 2
Mash by hand or with handheld mixer to desired texture. Add cream cheese and sour cream, and beat. Add onions, garlic, salt, peepper and egg whites; beat to incorporate. spread potatoes into shallow baking dish or refrigerator container; cover with melted butter.
- 3
Cover dish and refrigerate for up to three days.
- 4
Make up to three days in advance. To reheat: remove potatoes from refrigerator and put into Crock-Pot. Cover pot, set on low heat. Cook on low heat for at least three hours, stirring once until piping hot. Hold, covered, on warm setting, or keep on low for up to two more hours.
Source: Rachel
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