Prep Time: 25 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 55 minutes
Yield: 12 servings
- 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
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.
This recipe always works perfectly every time I make it. If it didn't work for you you did something wrong, most likely used the wrong amount of potatoes or undercooked them.