Make these mashed potatoes ahead of time, refrigerate for up to 2 days, then reheat and keep hot in the crockpot.
Prep Time: 25 minutes
Cook Time: 3 hours, 30 minutes
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
Preparation:
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. 15 servings
