I love mashed potatoes but I don’t make them a lot. They just take that much longer to make and come dinner time, I’m not usually in the mood to peel, boil and mash. But this recipe is totally worth it and you can make them ahead of time – or even the night before – and just heat them up in your crockpot.
With Thanksgiving just around the corner, this is THE perfect side dish. You can whip them up (pun intended) the night before and then put them in the crock pot the next day. This way you won’t be taking up any of that coveted stove top space needed for Thanksgiving dinner.
Here are the ingredients:
- 5 lbs. potatoes, cooked (I use yellow yukon)
- 8oz. cream cheese with chives
- 1 tab of garlic, or 1t minced
- 1/2 pint sour cream
- 2T butter
- salt & pepper to taste
- splash of milk, if needed
Peel, cut and boil the potatoes until they’re soft. Drain.
Add cream cheese, garlic, butter and salt & pepper and whip or mash. Add sour cream slowly until a good consistency. Add a splash of milk if too thick.
Once done, put them in a crock pot set at low for 2-3 hours. Stir occasionally.
Click here to download the recipe and print. This is a family recipe so you should feel very special that I’m sharing it with you!
What’s your favorite side dish for Thanksgiving? Hands down mashed potatoes for me. Enjoy!