I love mashed potatoes. Who doesn’t—and not just for holidays, but year-round? But I don’t make them as often as I’d like because of the time and effort they require. Also, if I’m hosting friends or family for a meal, mashed potatoes need way too much attention just as the meal is coming together. Who needs more stress then?
I did discover a great solution so we can have mashed potatoes any time. Refrigerator Mashed Potatoes eliminate the last-minute pressure when making this must-have side dish. I simply prepare the potatoes ahead of time, whenever it’s most convenient, and then heat them up in my slow cooker before serving them. Another huge perk of doing it this way is that I’m not tying up stove space, so I have more room to prepare other food.
So the next time you’re hosting, make your side dish a few days ahead and enjoy a night of stress-free entertaining.
Refrigerator Mashed Potatoes
from Fix-It and Forget-It Big Cookbook, page 568
Prep Time: 30 minutes
Cooking Time: 2 hours
5 lbs. potatoes
8-oz. pkg. cream cheese, softened
1 cup sour cream
1 tsp. salt
¼ tsp. pepper
¼ cup crisp bacon, crumbled
2 Tbsp. butter
1. Cook and mash potatoes.
2. Add remaining ingredients except butter.
3. Put in slow cooker and dot with butter.
4. Cover. Cook on Low for 2 hours if potatoes are warm. (Cook refrigerated potatoes on Low for 5 hours.)
Tip: These potatoes can be made several days ahead and refrigerated. You’ll have to cook refrigerated potatoes a little longer in your slow cooker—on Low for 5 hours.