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5 lbof potatoes
8 ozlow-fat cream cheese, softened
3/4 clow fat sour cream
4 Tbsptablespoons butter
3/4 cmilk (or more if desired)
How to Make Make-Ahead Mashed Potatoes
- Peel potatoes and cut into small cubes. Throw the potatoes in a large pot filled with cold water. Cook for 25 minutes or until fork-tender. Drain the potatoes and put them back into the hot pot. Add cream cheese, butter, milk, and salt. Mash with a potato masher or use a hand mixer to whip the potatoes. Spoon mixture into a freezer-safe container and label.
Thanksgiving Day: Put potatoes in the fridge 1-2 days before to allow them to completely thaw. Spray slow cooker with cooking spray and put potatoes in the slow cooker. Brush the top of the potatoes with a tablespoon of butter and sprinkle with paprika.
- Cook on low for two to four hours.
- If you would rather bake these, bake the potatoes at 350 degrees for thirty to forty minutes or until completely hot.