Make Ahead Mashed Potatoes

By á-5173

can eat now; keep warm in crockpot; or freeze, thaw and reheat in crockpot later

Ingredients

• 5 pounds Yukon Gold potatoes, cubes (peeled or not)
• 8 oz. sour cream
• 8 oz. cream cheese
• 1/2 c milk
• 2 tsp. onion salt or garlic salt
• pepper
• for later: 1 stick butter, milk to thicken (optional)

Preparation

Step 1

Put potatoes in large stockpot, bring to a boil, and cook for about 15 minutes until tender. Drain and mash.

Mix potatoes, cream cheese, sour cream, milk and seasonings. Spray casserole with oil. Put potato mixture into casserole. Cover and bake 50 minutes.

Can be frozen after cooking for up to 6 months.
To reheat, thaw, and cook on low in slow cooker for 4 hours. Add one stick butter and milk, if too thick.