Saturday, November 23, 2013

Spuds, Spuds, And More Spuds

Yesterday I made 40 pounds of mashed potatoes. I am preparing to host my family's Thanksgiving dinner. No, I do not have a huge family, and yes, we love our mashed potatoes, but 40 pounds is even too many for my potato-lovin' bunch! Why so many potatoes then? I discovered a make-ahead mashed potato recipe that we love. In my never-ending pursuit of being organized I chose to make my holiday spuds and also put lots in the freezer for busy days ahead.

Some of you may recognize this recipe as I posted it last holiday season too. It became my most viewed post for 2012.

Make-Ahead Mashed Potatoes
5 pounds potatoes
8 ounces low-fat cream cheese, softened
3/4 cup low-fat sour cream

4 tablespoons butter
3/4 cup milk
1 1/2 teaspoon salt
Peel potatoes and cut into chunks. Put potatoes in pot and fill with cold water. Cook 25 minutes until fork tender. Drain potatoes and keep them in hot pot. Add all other ingredients. Mash all together. Place in freezer containers to freeze. Thaw in refrigerator for 2 days. Spray interior of slow cooker and add potatoes. Brush the top with 1 tablespoon butter and sprinkle with paprika. Cook on low 2-4 hours. If preferred, bake in oven at 350 degrees for 30-40 minutes.

For other Dairy Mom favorite recipes, check out Dairy Makes Sense

 And don't forget to look for the REAL SEAL when shopping.

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