To Die for Make-Ahead Mashed Potatoes

"These are the BEST mashed potatoes EVER! And they are so user-friendly because you can make them the night before. I never take these anywhere without people begging me for the recipe. Once you make these, you will never want to make them any other way. Also great in twice-baked potatoes. And, if you need really easy, buy pre-cooked mashed potatoes, add from these ingredients, stir, and re-heat in microwave. Tastes almost as good as home-made! My favorite way to cook these are in the crockpot! EDIT: Please note that I have always cooked these in the crockpot and have never baked them; I have gotten new feedback that they taste FAR BETTER if cooked in the crockpot, so this is now my only recommendation for cooking source."
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by CrayCrayJules photo by CrayCrayJules
photo by SharonChen photo by SharonChen
photo by puppitypup photo by puppitypup
photo by SharonChen photo by SharonChen
Ready In:
2hrs 45mins
Ingredients:
14
Serves:
8-10
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ingredients

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directions

  • Boil potatoes until tender.
  • Beat softened cream cheese and sour cream in mixing bowl.
  • Add hot potatoes and beat until smooth, adding small amounts of milk as needed.
  • Add butter, chives, salt, pepper and onion powder and beat until well-mixed.
  • Add garlic, green onions, and marjoram and beat until well-mixed.
  • Pour into either casserole dish or crockpot.
  • Dot with additional butter and sprinkle with paprika.
  • Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
  • Sprinkle with Bacon Bits or crumpled bacon just before serving.
  • NOTE: Can be refrigerated overnight in either casserole dish or crockpot.

Questions & Replies

  1. how much milk do I add....
     
  2. Can this dish be frozen and defrosted and reheated, when required?
     
  3. How lo g do you reheat these in the oven for prior to serving? 30 minutes? And at what temperature?
     
  4. Do you need to bake it even if you are using it the next day, or just re fridge and bake when ready to use?
     
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Reviews

  1. These are to die for! I've made them several times and always have rave reviews and requests for the recipe. It's Red, White & Green for Christmas! I double the recipe. I boil whole red potatoes (2- 3lb. bags) in a stock pot and then drain them and mash them right in the pot with the skins still on. Then I mash the other ingredients into them. I add extra garlic, chives, marjoram, green onions & bacon bits (hormel real crumbled picnic bacon). I add some cream along with the milk and more sour cream until it's extra creamy. I put it into a removable crock from my crock pot and refrigerate it until 1-2 hours before the event. Then I bake it at 350 until heated through. I bring it to the event, put it into the crockpot set on low, dot it with butter and paprika & Wowee, it all disappears! Yummy! Thank you for this recipe.
     
  2. Brilliant recipe - very tasty and creamy. Best part was being able to make earlier in the day along with the turkey stuffing and then letting them stay piping hot in the slow cooker until Christmas dinner was ready to be served. Added a bit of butter just before serving - still smooth and creamy even after hours on warm in the slow cooker. Made my day in the kitchen so much easier - thank you!
     
  3. These are the most AMAZING tasting mashed potatoes and perfect to make when having company over. I made these (along with my hubby :) ) in the morning around 10am and put them in the crock pot on the warm setting all day. They formed a nice crust on top, but underneath they were nice and moist. Just before serving around 8pm, I put a dab of butter on top, stirred them, and whola! I actually put them in a serving bowl w/ a lid, and they stayed on the table for about 15 minutes before eating them, and they were still piping hot. Everyone was in awe!
     
  4. My family loves mashed potatoes! One could say they are connoisseurs as they are very picky on the type and "add-ins" for the potatoes. I was a little nervous trying this but because I was going to be under a time crunch for preparation, I decided to give it a whirl. First off, I didn't tell anyone I was doing anything different to see if I could get a reaction. I didn't want to taint their views by knowing they are trying a new recipe. I just put it out there just like every year. They were delicious!! Making them in the crock pot is brilliant as these are always the last thing I prepare for any meal. Using the crock pot enables me to prepare them ahead of time and then not take time away from the guests/family right before meal time. I prepared them the night before exactly as written in the recipe. The next morning, I plugged in the crock pot. I was afraid they might be dry so I added a thin layer of chicken broth (about 1/2 inch) on top. As the potatoes warmed, I stirred in the broth. I would caution those who aren't onion/chive fans. This has a strong onion flavor. If you rather not have the onion, just use plain cream cheese.<br/><br/>This is our new staple for mashed potatoes. I must admit that I am not crazy with the added calories but the taste is outstanding! Thanks for sharing!
     
  5. Absolutely delicious, thanks for sharing it. Like most cooks, I "fiddled" with it. Used half plain cream cheese and half garlic/herb, both fat free. I also added the salt while cooking the potatoes rather than after. I omitted the garlic, green onions and bacon. I added about 1/4 cup hot milk and another knob of butter before stirring and serving. Still got a thumbs up from the whole family. I also used one of those crock pot liners to make an even easier clean up. My other make ahead potato recipes have now been discarded. This is a keeper.
     
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Tweaks

  1. I like mashed potatoes
     
  2. These are delicious but I changed the recipe slightly. I sliced the top off of a head of garlic and drizzled it with olive oil and roasted in the oven then added that to the potatoes instead of raw minced garlic. Yum.
     
  3. I scaled this back for 4 serves and thought I would have enough for 6 but it was so delicious that we ate up the lot. I did have an oops moment in that I mixed the bacon into the mashed potatoes instead of saving to sprinkle on when serving, also I omitted the onion powder due to dietary needs and I had no chives to put in otherwise made as per recipe. Thank you Helping Hands, made for Name that Ingredient tag game.
     
  4. Just made these for the second time for a family get-together after receiving a phone call asking me to bring "those awesome potatoes". The first time making them, someone had only supplied me with the list of ingredients, so I just mixed everything up in a bowl and stored them in the refrig till ready to serve. Then we just nuked them till hot and served. They were wonderful! <br/>So then then next time I made them, I followed the full instructions of baking them for 25 minutes before serving. To be honest, I'm not sure there was any difference between the baked ones and the nuked ones. Regardless, they are so tasty, we completely cleaned the baking dish in one sitting. I did think the onion taste was stronger than needed, so I'll only use the 1/2 cup green onions next time instead of the full 1 cup. And I used plain Greek yogurt in place of sour cream and we couldn't really tell any difference. Thanks for sharing this keeper!!!
     
  5. I have a similar recipe but hate to admit these taste better. I love the garlicky overtones and creamy consistency. The added bacon is a very pretty and tasty topping. The only change I made was to replace both the salt/onion powder with just a bit of onion salt. Thanks for sharing this time-saving crockpot recipe.
     

RECIPE SUBMITTED BY

2007 I thought that I would edit my home page...its been over two years, so I its time to update! I have lived in beautiful New Mexico for the last few years (Albuquerque), after 20 years of living on the West Coast (San Francisco and Seattle). I love many things about New Mexico - the perfect weather, in particular; the sunsets; the open land; and the great Southwest food - but also sometimes miss the energy of bigger cities. I am a mental health therapist, who loves my work! I love to cook (a passion that I discovered after getting married). Rather than cooking a few favorites on a regular basis, I prefer to collect recipes (primarily from the Internet), and try new things often (in fact, my husband jokes that he will try a new dish that he loves and then never see it again :-)). I also love to read, write, travel, work on personal growth, and study/learn. I am a total water baby, who lives in the desert, so I love traveling to tropical locations, where I especially love to snorkle and boggie board! I am very happily married to my best friend, soulmate, partner, and greatest cheerleader and supporter, and we have three grown children, and four grandchildren (so far :-))I am a total foodie (I "live to eat" instead of "eat to live.") :-) I love everything about food...cooking; the delicious scents of a yummy dish, as it cooks; the beautiful presentation of wonderful food; dining out; dining in; the taste of great food; sitting around the table, with friends and family, eating, talking and laughing; nurturing those I love by cooking for them...all of the senusal pleasures that food brings! My favorite Internet site for yummy recipes is this one - and I almost always choose recipes with five-star ratings, so please keep on reviewing! :-)
 
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