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***I made 8 pounds of a mixture of russet and red potatoes, in a 5 quart crock pot. It was enough for 23 people with leftovers. I did not double the milk or cream cheese, but estimated for consistency and taste of potatoes.
In 2020, 4 pounds for 10 people.
Peel and rinse potatoes. Cut into even-sized cubes (1-inch x 1-inch approx.) and place them into a cold crockpot. Add cold water until potatoes are just covered and sprinkle with salt. Cover with lid and cook on high for 3-4 hours or until fork-tender.
Drain potatoes and return to warm crockpot. Mash together with butter, cream cheese, milk and seasonings. Taste and adjust.
If you’d like to keep these potatoes warm an hour or two before serving, switch to “keep warm” function and add 1-2 Tablespoons of butter to the top of the mashed potatoes to keep them moist. If crockpot runs a little hot, the bottoms of the mashed potatoes might scorch if left in too long, so just stir occasionally if you keep it warmer than two hours and keep an eye on them.
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Serving Size: 1 Serving (2102g) | ||
Recipe Makes: Servings | ||
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Calories: 2209 | ||
Calories from Fat: 731 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.3g | 108 % | |
Saturated Fat 45.4g | 227 % | |
Monounsaturated Fat 20.1g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 255.6mg | 79 % | |
Sodium 935mg | 32 % | |
Potassium 8038.7mg | 212 % | |
Total Carbohydrate 329g | 97 % | |
Dietary Fiber 39.9g | 160 % | |
Sugars, other 289g | ||
Protein 52.1g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2209
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