Make these crowd-pleasing mashed potatoes before your holiday meal and freeze them until the big day. Reheat in your slow cooker to save space in your oven.
5 pounds of potatoes
1 block (8 oz) of low-fat cream cheese, softened
¾ cup low fat sour cream
4 tablespoons butter
¾ cup milk (or more if desired)
1½ teaspoons salt
Peel potatoes and cut into small cubes. Throw the potatoes in a large pot filled with cold water.
Cook for 25 minutes or until fork-tender.
Drain the potatoes and put them back into the hot pot. Add cream cheese, butter, milk, sour cream, and salt. Mash with a potato masher or use a hand mixer to whip the potatoes.
Spoon mixture into a freezer-safe container and label.
On Your Holiday Day: Put potatoes in the fridge 1-2 days before to allow them to completely thaw. Spray slow cooker with cooking spray and put potatoes in the slow cooker. Brush the top of the potatoes with a tablespoon of butter and sprinkle with paprika. Cook on low for two to four hours.
Alternate cooking method- Bake the potatoes at 350 degrees for thirty to forty minutes or until completely hot.
Recipe by The Motherload at http://momadvice.com/blog/2013/11/make-ahead-holiday-mashed-potatoes-crowd