For the first time ever in our almost 15 yrs of marriage we were in our own home for Easter. Since our awesome ham was taking up all the room in the oven, I tried a make-ahead crockpot mashed potato recipe that was so easy and yummy! It really made getting the food on the table quickly after church so easy.
15 medium potatoes, peeled & quartered
8 oz. 1/3 less fat cream cheese, room temperature
1 c. sour cream
2 tsp. onion powder
Salt and pepper to taste
4 T. butter
1/3 c. chopped chives
A day or two before in a large pot of boiling water over med-high heat, cook potatoes until tender; remove from heat and drain.
In the same pan or in your Kitchen-aid, mash potatoes until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper, and chopped chives. Dot with butter.
Cool mashed potatoes slightly, cover and refrigerate. The prepared mashed potatoes may be made up to a week ahead of time.
Take the prepared mashed potatoes out of refrigerator about 3 1/2 hours before serving time. Place in crock-pot. Cover and cook on low heat for approximately 3 hours stirring once or twice.
After potatoes are warmed through add some additional dollops of butter before serving.