a simple, cheap potluck or party recipe :: garlic whipped mashed potatoes

What goes with nearly every dish? Mashed potatoes! I’m going to give you the super-sized potluck recipe I make, but you can scale it down to feed your family on any ol’ night of the week. I typically plan 1 medium potato per person when I make mashed potatoes.

Crowds for dinner or potlucks can be intimidating. This recipe can be made a day in advance which helps out the cook who may have other items to prepare when having a big party. You also can use your crockpot to heat and serve your whipped potatoes which frees up your stove and oven and makes for easy transport too. Maybe we should all take a moment and pin this recipe for Thanksgiving! I’ve been bringing these potatoes to our 5th Sunday potlucks at church. Easy peasy.

A frugal shopping tip: I buy all my ingredients at Costco when I’m making a mass quantity because I can get a 20 lb. bag of potatoes, butter, and a tub of sour cream for about $15 and it will feed about 30 people really yummy mashed potaters.

Whipped Garlic Mashed Potatoes –  serves 15 (one filled crockpot)

10 lbs. russet potatoes (washed and peeled)

2-3 sticks of butter (1 – 1 .5 cups)

16 oz. sour cream

2 TB minced garlic (or to your desired taste)

Season Salt and Pepper (season to your desired taste)

 

Start a BIG pot of boiling water, then wash and peel your potatoes. Cut into cubes and boil until tender. Drain water and put 1/2 of potatoes in your Kitchen Aid mixer (or you can use your hand mixer in a big bowl). *Don’t overfill your bowl, that’s why I do half at a time* Add 1 stick of your butter, 8 oz. of your sour cream, 1 TB (or more) of minced garlic, salt and pepper (to taste). Whip them with your mixer. Yup, no mashing, let your mixer do the work! When they are done and are seasoned to your liking, put the potatoes in your crock pot and repeat with remaining ingredients.  Serve immediately OR put in refrigerator up to 1 day before serving.

When heating potatoes from the refrigerator, turn crock pot on high for 2-3 hours to reheat. Also, cut up another stick of butter into cubes and stir into heated potatoes if they seem too dry. More butter is always delicious either way. You can stir them occasionally when heating to speed it up. The crock pot may form a crusty edge of potatoes (which is tasty)  if it’s on high for too long so once they are hot, turn to warm or low.

*If you need to heat the potatoes faster you can always pop them in the oven covered with foil at 350 to reheat as well.  Takes about 45 minutes. My crock pot bowl is oven safe so after the oven heats them I put it back in the liner to keep warm, serve, or transport. Be careful not to burn yourself though!