I’m sure many of you have already begun planning and preparation for your Thanksgiving meals with family and friends. For the next few Wednesdays, I will share some slow cooker dishes that you can either prepare ahead for Thanksgiving or, at least, ease your cooking on that day. I’d love it if you would share your tips and dishes for preparing slow cooker holiday dishes as well.
We love mashed potatoes at our house…well, we are in the South, ya’ know. For many of us, mashed potatoes were our first table food. I got the idea for this version from Diane Phillips and adapted it to suit our tastes. It’s a super way to prepare at least one holiday dish ahead of time giving you a little more time for other last minute details or just extra time visiting with family and friends.
The potatoes are actually prepared outside of the slow cooker and then either refrigerated or frozen to be used later. ou To be honest, I have never frozen these, but I do prepare them ahead of time and refrigerate them. I just allow extra time for the warming. It seems to me that if you can free yourself from the last minute preparation of the potatoes, then the 3 to 4 hours in the slow cooker is an easy way to go.
SLOW COOKER MASHED POTATOES
8 large baking potatoes, peeled and cut into large chunks
4 Tablespoons butter
1/2 cup freshly grated Parmesan cheese
8 ounces cream cheese, softened
1 cup sour cream
1/4 cup finely chopped fresh chives
salt and freshly ground pepper
4 Tablespoons butter
1/2 cup freshly grated Parmesan cheese
8 ounces cream cheese, softened
1 cup sour cream
1/4 cup finely chopped fresh chives
salt and freshly ground pepper
Coat the insert of a 5-7 quart slow cooker with nonstick cooking spray or use a slow cooker liner.
Cook the potatoes in salted water to cover until they are tender when pierced with the tip of a sharp knife. Drain the potatoes and put in the bowl of an electric mixer. Add 2 Tablespoons of the butter, 1/4 cup of the Parmesan, the cream cheese, and sour cream. Beat until fluffy and light. Stir in the chives, if using. Season with salt and pepper.
Transfer the potato mixture to the slow cooker and top with the remaining butter and cheese. Cook on LOW 3 to 4 hours until the butter is melted and the potatoes are heated through.
Variations: Use 1 1/2 cups crumbled blue cheese in place of the Parmesan (Hubby’s favorite). Add 6 to 8 crumbled strips of crisply friend bacon. Add 1/2 to 3/4 cup caramelized onions. Use 8 ounces herbed goat cheese instead of the cream cheese. Use 2 ounces Boursin cheese for the cream cheese. Use Cheddar cheese in place of the Parmesan. Use Mexican blend grated cheese with a can of chopped green chilies. (Yep, good!)
There’s no end to the combinations! Be sure to join me next week for another holiday prepare- ahead dish.
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What a great way to make mashed potatoes. Sound so delicious! Come visit. We have a terrific pumpkin cheesecake for the holidays.
Hi,
I love using the crock pot for convenience whenever I can. The potatoes are a great idea.
Are you still hosting a linky on Wed.
In Thanksgiving food festival potatoes, mushrooms, onion, beef, chicken carrot were the best ingredients. For kids special recipes all the vegetables included in those recipes. Potato mashed pancakes are the ever best dish in kids special.