whipped mashed potatoes :: make a day ahead :: crockpot :: recipe
 
 
Author:
Recipe type: side
Ingredients
  • 10 lbs. russet potatoes (washed and peeled)
  • 2-3 sticks of butter (1 - 1 .5 cups)
  • 16 oz. sour cream
  • Season Salt and Pepper (season to your desired taste)
  • (if you want them to be garlic potatoes, add 2 tablespoons of minced garlic)
Instructions
  1. Start a BIG pot of boiling water, then wash and peel your potatoes. Cut into cubes and boil until tender. Drain water and put ½ of potatoes in your Kitchen Aid mixer (or you can use your hand mixer in a big bowl). *Don't overfill your bowl, that's why I do half at a time* Add 1 stick of your butter, 8 oz. of your sour cream, 1 TB (or more) of minced garlic (optional), salt and pepper (to taste). Whip them with your mixer. Yup, no mashing, let your mixer do the work! When they are done and are seasoned to your liking, put the potatoes in your crockpot and repeat with remaining ingredients. Serve immediately OR put in refrigerator up to 1 day before serving.
  2. When heating potatoes from the refrigerator, turn crockpot on high for 2-3 hours to reheat. Also, cut up another stick of butter into cubes and stir into heated potatoes if they seem too dry. More butter is always delicious either way. You can stir them occasionally when heating to speed it up. The crockpot may form a crusty edge of potatoes (which is tasty) if it's on high for too long so once they are hot, turn to warm or low.
  3. *If you need to heat the potatoes faster you can always pop them in the oven covered with foil at 350 to reheat as well. Takes about 45 minutes. My crockpot bowl is oven safe so after the oven heats them I put it back in the liner to keep warm, serve, or transport. Be careful not to burn yourself though!
Notes
Make a day or two ahead of time as garlic or regular, you decide. Reheat well as leftovers.
Recipe by the SIMPLE moms at https://www.thesimplemoms.com/whipped-mashed-potatoes-make-a-day-ahead-crockpot-recipe/