Ingredients: |
Ingredients: 5 pounds baking potatoes
1 ½ cups Butter (3 sticks), 2 for potatoes, 1 stick cut into pads for the top
1 package (8 Oz.) Cream Cheese, Softened
1 cup sour cream or chicken broth or heavy cream
1 Teaspoon Black Pepper
2 Teaspoons Salt
¼ teaspoon of garlic powder
2 cups shredded cheddar cheese
Optional:
3-6 large garlic cloves minced
10 chopped green onions, a bunch
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Directions: |
Directions:Wash and cut potatoes into pieces that are generally the same size. Bring a large pot of salted water to a simmer and add the potatoes. Bring to a boil and cook for 15 to 35 minutes depending on size. While cooking, melt 2 sticks of butter in a saucepan and add chopped green onions and minced garlic if desired on medium low so as not to burn the garlic. When potatoes are cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Turn the stove off. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and return pot to the stove. Gently mash enough to leave large chunks while allowing all the steam to escape then add the warm butter and other ingredients, being careful not to over stir and cause it to be starchy. Place potatoes into a medium-sized baking dish. Place a few pats of butter over the top with cheese if desired and place them in the fridge or freezer OR in a 350º oven and heat until butter is melted and potatoes are warmed through or freeze for later use.
Or for keeping warm in the CROCKPOT: generously butter the crockpot, add the hot casserole in, put pats of butter (1 stick worth) and cheese and leave the crockpot on warm for the day. |
Personal
Notes: |
Personal
Notes: ***When making this dish a day or two in advance, take the covered casserole out of the fridge and leave on counter for 2 to 3 hours before serving time. If frozen, thaw in fridge for a day and then take out for several hours before baking. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through. If a 9x13 pan it may take 60 mins. or more - and you may need to kick it up to 450 for the last 1/2 hour.
OR -
After thawing for several hours (or not) put into a well buttered crockpot early in the am on low or warm depending on your pot - allowing for plenty of hours to heat it to hot. Or put in oven early morning to heat through after thawing and then scoop into the crockpot to keep hot for the day.
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