Make-Ahead Mashed Potatoes Makes 12 to 15 servings Prep time: 20 Mins oven cook time:40 Mins crockpot cook time: 3 hrs I made it in a Nestco Roaster to reheat Ingredients: 15 medium (5 lbs) potatoes, peeled and quartered 8 oz cream cheese, room temperature 1 cup sour cream 2 tsp onion powder Salt and freshly ground black peper to taste 2 egg whites, slightly beaten 4 tbsp butter 1/3 cup chopped chives (optional) Spray a large casserole dish or crock pot dish with veggie oil cooking spray. In a large pot of boiling water over medium-high heat, cook potatoes until tender; remove from heat and drain In the same cooking pan, mash potatos with potato masher until there are no lumps. Never use a blender Add cream cheese, sour cream, onion powder, salt, pepper, egg whites, and chopped chives Cook mashed potatoes slightly, cover and then refrigerate. You can make up to a week in advance. When ready to heat the potatoes: Take the prepared mashed potatoes out of refrigerator about 3 1/2 hrs before serving. Place in crockpot cover and cook on low heat for 3 hours stirring once or twice. I made them in a Nestco Roaster on 300 After potatoes are cooked (165o) stir and then add some additional dollops of butter just befor serving I made these for a VFW Post Dinner and everyone loved them. There were 40 people so I tripled the recipe. Linda

Thanks all. Tib, I read that refrigerating the potatoes brings out the starch but it sounds like they are fine that way. If I could peel them the night before it would be a cinch to throw them together on Tday! Lvmadison, thank you for the recipe, they are very close to the ones I made last year. Ann, I was turned off by the cream cheese at first too but honestly they just taste like luscious creamy mashed. You would never know they were a casserole if you didn't see them in the casserole dish. Lars, I like the way you think using a pressure cooker, I don't have one but you are right about the peeling being the worst. The Ree Drumond potatoes do have cream cheese in them but my whole family said they were the best mashed potatoes they ever had so why mess with success? I will do the peeling tomorrow night stow them in the fridge and get them ready to bake.

I saw the same show today where he cooked the taters in milk and heavy cream. And yes, I too wondered if the milk would burn. I've never heard of making mashed potatoes this way but I'd try it......cooking it on low enough heat that it wont' burn. I'm not adding mustard though, no thanks........I like my mashed potatoes with butter, milk, salt and pepper. That's it.

Sorry, I just saw there were more posts here about the socks. To robotropolis, the socks can get pretty hot. In the beginning of using them, it takes a few tries to get the right amount of time to leave them in the microwave to get the socks to the temperature that is most comfortable. If you put them in for too long, you can burn the kernels inside and you will smell them cooking. You want to put them in for less time if thatâÂÂs the case. Believe me if the socks are too hot, you will keep your feet away from them. And can push them to another part of the bed until they cool down a little. And I would think you would make that adjustment before you fell asleep. They stay warm when under the covers for a surprisingly long time. IâÂÂve never burned myself on the socks. We keep our thermostat down to 62 degrees at night with warm down comforters on the bed with flannel sheets. My feet are always cold and I usually have a sore muscle or two that appreciate the heat as well.