Cooking Thanksgiving dinner can be quite a juggling act. In many houses, all four burners are in constant use—and this is also the day that even two ovens don’t feel like enough. The solution? Team member Melissa Klinnert created this make-ahead potato dish to feed the family (inspired by Ree Drummond). You whip them up the day before the big event, pour them into a crock pot insert, and then you place them in the refrigerator overnight. The next day, these potatoes can be reheated in the crock pot while everything else is cooking or easily transported after! They are delicious, too, and have become a family favorite.
5lbs Yukon Gold Potatoes (don’t substitute)
1 stick of butter
4 ounces cream cheese
8 ounces sour cream
Milk, if needed, for thinning
3 shallots, diced
2 cloves of garlic, minced
1. Peel or scrub potatoes (we like them with peels on) and chop into medium-small pieces.
2. Boil potatoes with a sprinkle of salt for about 15 minutes.
3. While potatoes are boiling, sauté shallots & garlic in olive oil until soft and slightly translucent. Place the shallots and garlic in the bottom of a crock pot insert.
4. When the potatoes are finished cooking, drain and return to the pan. Mash the potatoes then add butter, cream cheese, sour cream, and a bit of milk if needed. Add salt and pepper to taste.
5. Pour mashed potatoes into crock pot insert, over the sautéed shallots and garlic. Serve hot, or cover and place in refrigerator overnight.
6. If making ahead, take the prepared mashed potatoes out of the refrigerator about 3.5 hours before serving time. Place the mashed potatoes in the crock-pot/slow cooker. Cover and heat on low setting for approximately 3 hours, stirring once or twice.
7. When ready to serve the mashed potatoes, stir, then add some additional dollops of butter on top.
Quick Tip: When Melissa was a little girl, her grandmother used Carnation Evaporated Milk for richer, creamier mashed potatoes (not to be confused with sweetened condensed milk).