One of my favorite holiday shortcuts is to make my mashed potatoes way in advance. I make a batch, line my crock pot with a large zipper bag, fill it with the mashed potatoes and "shape it" so that it will easily go back in the crock pot. Freeze the potatoes in the shaped baggie. In the morning while preparing the rest of the holiday meal, cut the baggie and place the block of frozen potatoes back in the crock pot. Turn the crock pot on low and let it slowly reheat, stirring occasionally. Don't worry, the potatoes will get soupy as they defrost but miraculously come back together as they get hot. Depending on your timing, you may need to turn the heat up to high for a while. Once they are hot and fluffy, turn the crock pot to warm and forget about them until you eat. Thanks to my best buddy D for this excellent tip and timesaver.
Ingredients
- 5lbs Yukon gold potatoes peeled and cut into uniform sized pieces
- 1 stick butter melted
- 8 oz cream cheese room temperature
- 3/4 cup heavy cream room temperature
- 1/2 cup sour cream
- 1 tsp black pepper
- 1-3 tsp kosher salt
- 1 head roasted garlic minced or 1t of garlic powder
Instructions
- Peel and cut up potatoes, cover with cool water and boil until tender when a fork pierces the centers easily. Drain potatoes in a colander, cover with a kitchen cloth and allow to cool 1-2 minutes. Rice potatoes into the bowl of a stand mixer. Add melted butter and mix briefly until potatoes are coated. Add other ingredients and mix until just uniformly combined, scraping down the sides as needed. Do not over mix. Adjust salt to taste.Happy Eating!!
