ally79
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- Joined
- 24 Oct 2013
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- 7:46 AM
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- 95
Thanksgiving is right around the corner and this is a recipe that you can make ahead of time to save yourself some time on the big day.
Ingredients:
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.
Ingredients:
- 5 lbs. potatoes, peeled and quartered
- 1 (8 oz.) pkg. cream cheese, softened
- 1 cup sour cream
- 1 tsp. onion powder
- 1 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. white pepper
- 1 beaten egg
- 3 Tbsp. butter
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.