This is a GREAT time saver for a busy holiday. I make ahead then throw in the crockpot on low the morning of the holiday so that I save oven space and they're ready to eat by the time the rest of the dinner's done. I've had several requests for this recipe. Also really good using redskin potatoes!
Great recipe!! I use when potatoes are on sale and make big batch, then freeze in zip bags enough for a meal. Makes several bags. Keeps potatoes from sitting and sprouting and i have one step for dinner already done when i need them. Perfect for working moms, saves some energy and time, yet you still have real mashed potatoes. I make these often.
We have made this for many holiday dinners. You can also put these in a crockpot for 5 to 6 hours. It's a great way to keep them warm without the hassle of watching over them!
When cooking for a crowd -- this is the ONLY way to make mashed potatoes!! I added some minced garlic for more flavor. I made thanksgiving dinner for 20 with only one oven and it is recipes like this that saved the day. There was not one SCRAP of mashed potatoes left!!
Really good! After assembling I put them in my crock pot dish and refrigerated overnight. I reheated in the crock pot for several hours with a few pats of butter on top. Would never have had time to make mashed potatoes on Christmas day otherwise.
This mashed potatoes were a great basic, easy recipe. The only thing I added was one stick of butter. I did not bake them, I made them the day of and kept them warm in the crock pot.
These were awesome mashed potatoes. I made the potatoes the night before. Instead of heated them in the oven I put them in a crock pot on low. I added milk and butter to remoisten.
This recipe is wonderful... I have been useing it for years... it simplafies big family dinners.... when we all get to geather there are 21 of us and so I double the recipe... one grandoughter now requests them for family meals.... so we now call them Amber's mashed potatoes.... I have made them as much as five days ahead..I recomend this for any cook who wants to save a little time on the day of a big meal... PS The most wonderful thing about this recipe is they never taste like wormed overs or leftovers
I use a recipe very similar to this one but with a few changes. I don't use any milk but use two sticks of margarine instead. After boiling peeled potatos I place all ingredients in a large bowl and use an electric mixer to combine ingredients and make them very fluffy. I don't use any onion salt either just lots of pepper and salt. I don't ever bake mine either. If making ahead I put them in a microwave safe caserole bowl and microwave them for about 10-15 minutes prior to serving. Hope this helps!
I was having several people over for Easter dinner so I wanted to have as much food made beforehand as possible so that I could enjoy my guests. While the recipe was very good (although I would add some chives next time), there just 'ain't nothin like the real thing'. The day ahead idea just did't work and they tasted like leftovers. This recipe should be made fresh.
