Maybe 15 or 16 medium-to-large potatoes, I would guess.
Penny
At 01:09 AM 11/23/2009, you wrote:
Exactly how many potatoes would 5 lbs be?
On 11/22/09, Penny Reeder <[email protected]> wrote:
> 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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