These are perfect for any church supper, holiday meal or a small meal for just friends and family because they can be made ahead of time and leaves you free to do something else equally wonderful. The recipe is easy to halve or double according to your needs.
1Boil potatoes in stock pot on top of the stove until tender; drain and return to stockpot.
2Mash next nine ingredients right into the potatoes in the stockpot. (I sometimes add a little extra milk, cream or sour cream to make extra creamy.)
3Turn into the removable crock from crock pot and refrigerate if this is being made ahead of serving time.
4Remove from fridge 2 - 3 hours and allow to come to room temperature. Dot with additional butter and sprinkle with paprika. Place in crock pot base and cook on LOW for 2 - 3 hours. Just before serving, sprinkle with crumbled bacon.
5If taking to a pot luck - take right in the crock pot. They will stay hot for hours.
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