Holiday Mashed Potatoes
Convenient make-ahead mashed potatoes, flavored with cream cheese, reheated and served in a slow cooker.
5 pounds Yukon Gold or Russet potatoes, peeled, cut into 2-inch chunks
1/2 cup milk
1 (8-ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
Non-stick cooking spray
- Place potatoes in large saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes, or until potatoes are tender. Drain. Return to saucepan.
- Add milk, cream cheese spread and butter to potatoes mash with hand masher or electric mixer on medium speed until creamy. Stir in garlic salt and pepper. Spoon into 13x9x2-inch casserole dish. Cover and refrigerate up to 24 hours.
- Remove potatoes from refrigerator 3 1/4 hours before serving time. Spray slow cooker with cooking spray. Place potatoes in slow cooker. Cover and heat on low setting 3 hours stirring twice. Potatoes can be held an additional 30 minutes.
Makes 8 servings.
Recipe and photograph provided courtesy of Butterball, LLC.