Here is a peek into my kitchen and the steps involved in making creamy, delicious mashed potatoes that can be prepared a day or two in advance and reheated in either the oven or slow cooker on the big day.
Coat a 13" x 9" baking dish with non-stick cooking spray. Set aside.
Add potatoes to a large pot or Dutch oven and cover with cold water. Let them soak for 30 minutes to 1 hour and then drain well and return to the pot. Add enough water to cover the potatoes and toss in the 4 cloves of garlic. Bring to a boil over high heat then reduce heat to medium, cover the pot, and cook at a low boil for 25 to 30 minutes or until potatoes are fork tender. Drain potatoes and return to empty pot over low heat. Warm the potatoes just until dry and them remove from heat.
Use a potato masher to break up the potatoes and garlic. Add sour cream, Neufachtel cheese, butter, thyme (reserving a pinch or two for later), salt, and pepper. Mix until well combined and then add as much of the warmed milk as needed to reach desired creamy consistency. Taste and adjust seasonings as needed. Transfer to prepared baking dish and sprinkle with remaining thyme. Cover tightly with foil and refrigerate for up to 48 hours.
Remove potatoes from refrigerator and allow to sit out for 30 minutes to take the chill of before baking. Meanwhile, preheat oven to 375 degrees. Bake, covered with foil, for 30 minutes or until heated through. Remove foil and place under broiler till lightly golden brown around edges.
Crock-Pot Instructions: After mashing, instead of transferring to a baking dish, transfer potatoes to a removable slow cooker insert that has been coated with non-stick cooking spray. Cover and refrigerate for up to 48 hours. Remove from refrigerator and heat on HIGH for 2 hours. Remove cover and stir potatoes until creamy. Cover, reduce heat to LOW and cook for an additional 30 minutes or more, until ready to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (285g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 106 (35%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 32.6mg||10 %|
|Sodium 429mg||15 %|
|Potassium 1048.1mg||28 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 37.5g|
|Protein 7.5g||11 %|
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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: 301
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