Make Ahead Mashed Potatoes

Servings: 6

6 medium potatoes (about 2 pounds) (I think mom makes 1 to 1.5 potatoes per person)
4 ounces sour cream
3 ounces cream cheese
2 tablespoons butter or margarine -- divided
1/4 teaspoon onion powder (1/4 to 1/2 tsp) -- to taste
1/2 teaspoon salt -- to taste
1/4 teaspoon black pepper -- to taste
1/4 cup milk (1/4 to 1/2 cup) -- to taste

Peel and quarter potatoes. Cook, covered in boiling salted water for 20 to 25 minutes or until tender. Drain. Mash with potato masher or beat with an electric mixer at low speed.

Add sour cream, cream cheese, 1 tablespoon of butter, onion, salt, and pepper. Gradually beat in enough of the milk tomake smooth and fluffy.

Spray crock pot with Pam. Put potatoes in crock pot. Dot with remaining butter. Place in fridge up to 1 to 2 days. When ready, heat in crock pot on low for 4 to 6 hours.

FREEZER DIRECTIONS: Prepare as instructed above except instead of placing potatoes in a crock pot, place them in a labelled freezer bag and freeze flat.  TO SERVE place frozen potatoes in slow cooker and cook until warm, stirring as needed.

GLUTEN FREE and SOY FREE DIRECTIONS: Make sure to use gluten and soy free sour cream, cream cheese, and butter.

Source: Jamie

JEN'S NOTES: 11/24/10 I used 1-24 oz bag Steam N' Mash potatoes (red potatoes with skins) and they were delicious. The flavor might have been a little strong for somebody like Scott, so if I was going to serve it to him I might use 1 1/2 bags Steam N' Mash potatoes to equal 2 pounds, but I loved it and wouldn't change anything if it was just for me. I also used 1/2 cup whole milk.