Prep 15 mins
Cook 15 mins
I made this recipe last year for Thanksgiving. It's very good and saves a lot of time. You may have to lengthen your crock pot cooking time.
- Boil peeled potatoes until tender.
- Beat sour cream and cream cheese together.
- Add hot potatoes and beat until smooth.
- Add butter, chives, salt and pepper to taste.
- Place in greased two quart casserole.
- Dot with butter and sprinkle paprika on top.
- Bake at 350 degrees for 25 minutes.
- Serves 8-10.
- NOTE****this recipe can be made the day before dinner and refrigerated in crock pot.
- Then, on the serving day, just turn on crock pot at low setting and cook potatoes for about 2-3 hours, to be ready when the rest of the dinner is ready.
- You may add more butter, cream cheese or sour cream depending upon the consistency you prefer.
Worked like a charm. I omitted the chives and made it a day ahead by not putting it in the oven but just reheating it in the crockpot on low for about 2 hours. Stir it about half way through. It was nice to have the mashed potatoes done ahead of time.
I used this recipe for a large Thanksgiving dinner -- I upped everything to handle 15 lbs of potatoes! They came out fabulous. From now on, I will always use the cream cheese and sour cream in mashed potatoes -- I left the chives out. The re-heating took a lot longer because of the quantity but I "jump started" it by microwaving them in the large ceramic part of the crock pot then put the ceramic thing in the warmer and they were creamy and tasted like I just made them -- a big hit with everyone
A tried and true recipe. I had a pot roast in one crock pot and these potatoes in another. What a great recipe. I was able to feed my family and visiting in-laws after my daughters field hockey game. A real comfort food.