Make Ahead Creamy Crock Pot Mashed Potatoes
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- 5 lb
- yukon gold potatoes
- 3/4 c
- 1 pkg
- cream cheese, softened
- 1/2 c
- half & half
- 1/2 tsp
- lawry's seasoned salt
- 1/2 tsp
- fresh ground black pepper
1Peel and cut potatoes into like sized pieces. Place in large pot of boiling water .
2Cook until potatoes allow a fork to slide into, but are still firm enough to hold their shape. (Approx. 20-30 min. depending on size of pieces.)
3Drain potatoes, place back into pan. Use a wire potato masher, not a mixer! Mash potatoes over low heat until they release all their steam. Do not add other ingredients until this has happened.
4After some serious mashing, add butter and cream cheese. Add half and half, starting with 1/2 cup (add a little more if needed).
5Mash 'em up. I like mine with little chucks of potato. Add seasoning salt and pepper.
6You can place potatoes in a casserole dish and warm in oven & dot with more butter before serving, or refrigerate them over night. Remove from 'fridge a few hours before meal time, place in slow cooker / crock pot to reheat. Add more butter to serve!