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Make-Ahead Mashed Potatoes


  • 5 pounds potatoes
  • 8 ounces low-fat cream cheese softened
  • 3/4 cup low-fat sour cream
  • 4 tablespoons butter
  • 3/4 cup milk
  • 1 1/2 teaspoon salt


  • Peel potatoes and cut into chunks. Put potatoes in pot and fill with cold water. Cook 25 minutes until fork tender. Drain potatoes and keep them in hot pot. Add all other ingredients. Mash all together. Place in freezer containers to freeze. Thaw in refrigerator for 2 days. Spray interior of slow cooker and add potatoes. Brush the top with 1 tablespoon butter and sprinkle with paprika. Cook on low 2-4 hours. If preferred, bake in oven at 350 degrees for 30-40 minutes.