With the Holidays just around the corner, it’s time to start thinking about comfort foods!
And what’s more comforting than a bowl of mashed potatoes, just dripping with butter or gravy?
As much as I love them, I will admit that I don’t enjoy all the last minute fuss they call for – or the messy kitchen they leave behind.
But then I discovered how easy it was to make them ahead in the crock pot! Now I can make a batch on Saturday, put it in the crock pot liner in the refrigerator, and pull it out Sunday morning before I leave for church. It cooks in the crock pot on low all morning and we have hot and tasty mashed potatoes for lunch!
I’ll do the same for our Thanksgiving meal and even our Christmas Eve supper.
Don’t want to use the crock pot? No problem! They can be baked in a casserole pan at 350 degrees until they are heated through.
My mother-in-law even makes them weeks ahead and freezes them in 9 x 13 aluminum foil pans. She just sets them out the day before to thaw and bakes them normally.
The recipe can easily be doubled or even tripled, just add some extra cooking time.
Follow the recipe carefully and don’t add milk or the end product will be too runny!
Crock Pot Mashed Potatoes
1 package (3 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup butter, softened
6 cups warm mashed potatoes (prepared without milk or butter)
In a bowl, combine the cream cheese, sour cream, butter, salad dressing mix and parsley; stir in potatoes. Transfer to a slow cooker. Cover and cook on low for 2-4 hours. Yield: 8-10 servings.
I have always liked cranberries, especially the ones my mom would cook up into a sauce.
My husband’s parents are Swedish and Norwegian, so I married into some strong Scandinavian traditions.