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Make-Ahead Mashed Potatoes
Cook Time: 19 mins
Ingredients
- 10 pounds potatoes, peeled and cubed
- 1 box cream cheese (8 oz. brick)
- 1 cup sour cream
- 1⁄2 cup unsalted butter
- 1 cup whole milk
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1-3 pats salted butter, to place on top after reheating
Directions
- Add peeled, diced potatoes into a large pot and fill room temp with water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain potatoes and place them back into large pot, and mash until smooth. Add cream cheese, sour cream, butter, and spices and mix until combined.
- Transfer potatoes into a large slow cooker and top with pats of butter. Place in refrigerator until ready to reheat.
- To reheat potatoes, turn the slow cooker on low for 6 hours or high for 4 hours.
Notes
Reheat: You can use the oven to reheat as well. Place mashed potatoes in greased 9-13 baking dish, instead of a slow cooker, and top with pats of butter. Preheat oven to 350ºF (175ºC) and bake for 30 minutes or until heated through.