Hi Abby,
This recipe makes a lot of mashed potatoes, but the left-overs are
wonderful as topping for shepherd's pie (which one can make with
turkey and gravy and veggies, as filling for pierogies, or simply
reheated in microwave or crock pot and served again! Enjoy, and
happy Thanksgiving.
Penny
For a Crowd: Crock Pot Mashed Potatoes
Extra Good Mashed Potatoes
Makes 12 servings
5 lbs. potatoes, peeled, cooked, and mashed
8-oz. pkg. cream cheese, softened
1 1/2 cups sour cream
3 tsp. onion, or garlic
1 1/2 tsp. salt
1/4-1/2 tsp. pepper
2 Tbsp. butter, melted
1. Combine all ingredients. Pour into slow cooker.
2. Cover. Cook on Low 5-6 hours.
Note: These potatoes may be prepared 3-4 days in advance of serving and
kept in the refrigerator until ready to use.
At 05:15 PM 11/22/2009, you wrote:
Penny,
How do you make crock pot mashed potatoes? I usually make them at the last
minute, scrambling to get them, and everything else, on the table.
Sometimes I use Trader Joe's frozen mashed potatoes, but, I'll bet fresh
crock pot would be better.
Abby
----- Original Message -----
From: "Penny Reeder" <[email protected]>
To: <[email protected]>
Sent: Sunday, November 22, 2009 7:54 AM
Subject: Re: [CnD] Stuffing/Dressing recipes?
Hi Dixie,
I make the same basic recipe every year. But, I find that I consult
dozens of variations on the theme before Thanksgiving arrives. I'm
always trying to hoan in on the perfect ratio of liquid to
cornbread! Sometimes I think it has turned out perfectly; other
times, I think it's too dry or too wet. Actually, it is always
delicious and everyone's favorite part of Thanksgiving!
I make a cornbread sausage dressing based on the one that my Aunt Ann
always made. Its basic ingredients are cornbread, mild sage-scented
sausage, eggs, giblet broth, lots of onions, a little celery, and
parsley, sage, rosemary and thyme!
And, when there are vegetarians at the table, I make essentially the
same dressing/stuffing minus the sausage, with the addition of
mushrooms, and substituting vegetable broth and cream for the turkey
giblet broth.
Sometimes I make white and wild rice supplemented with toasted pecans
and dried cranberries too, but I haven't done that for a
while. After a while, one just has to stop adding dishes to the
groaning table!
If there are vegetarians at the table, I often make a mushroom
"gravy," sans meat or fowl, so they have gravy to put on top of their
mushroom stuffing.
Once I made the stuffing in the crock pot, but I thought it was too
dry, so I never did it again. And, now, I use the crock pot for the
mashed potatoes anyway.
Penny
At 09:41 AM 11/22/2009, you wrote:
>Each year I try and make a couple different stuffing/dressing versions to
>accompany the traditional stuffing I put in the bird. My traditional
>stuffing has sausage, onions, celery, and sage.
>
>So, that being said, I am wondering what different versions of
>stuffing/dressing you all make?
>
>
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