In the U.S. this week, many of us are planning Thanksgiving meals, making grocery lists and starting on the baking. As I've written before, I'm usually elbow deep in muffins at this point, but last year I was in a bit of a tizzy because I was going to be hosting the annual Thanksgiving celebration, with family converging from several states. I needed all the help I could get and when I came across a mashed potato recipe that could be prepared ahead and then served from a crockpot, I decided to take a chance on it. It was such a hit that everyone wanted the recipe and I have shared it numerous times since. For all of you in the pre-Thanksgiving day panic, I'm sharing the recipe here. It's a winner ~ and no peeling, mashing and warming while you're waiting for the turkey to cook. Enjoy your guests instead!
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Make-Ahead Crockpot Mashed Potatoes
- 15 medium potatoes (5 lbs), peeled and quartered
- 8 ounces cream cheeses, room temperature
- 1 cup sour cream
- 2 teaspoons onion powder
- Salt and freshly ground black pepper, to taste
- 2 egg whites, slightly beaten
- 4 tablespoons butter
- 1/3 cup chopped chives (optional)
One to several days ahead ~
- In a large pot of boiling water over medium-high heat, cook potatoes until tender when pierced with a fork; remove from heat and drain.
- In the same pan, mash potatoes with potato masher, fork, electric mixer or potato ricer until there are no lumps. *I used a ricer for the first time ~ no lumps!
- Add cream cheese, sour cream, onion powder, salt, pepper, egg whites and chives. Blend well, dot with butter.
- Cool slightly, cover and refrigerate.
On serving day ~
- Take prepared mashed potatoes out of refrigerator about 3½ hours before serving time.
- Place in crockpot. Cover and cook on low heat for approximately 3 hours, stirring once or twice.
- After potatoes are cooked, stir and add a few dollops of butter just before serving.
Yield: 12 - 15 servings
Adapted from recipe at whatscookingamerica.net.
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I'm not hosting this year, but I hear my crockpot potatoes will be on the menu at our family gathering. I'm back in my traditional role and got started on my muffins this afternoon. Apricot Almond, Milk Chocolate Chip and Blueberry are finished. Since most of the kids won't be joining us, just a dozen of each. A couple of new selections, yet to be decided, will be made tomorrow.
Between baking and other holiday prep, I'm hoping to get some handwork readied for the few days away. Yes, this is still the basket quilt. Trying to keep things interesting!
I may not get to post again until after the holiday, so let me wish you all a Happy Thanksgiving! And safe travels to those of you who will be heading out to join family and friends away from home.