Great Way To Make Potatoes

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With Easter in a few months, I thought that I would share my cooking strategy with you. We have over 60 people to our home for Easter Dinner each year. I cook for 3 days for this wonderful occasion. On Easter morning, I go to church then I come home and do the finishing touches. I usually end up preparing two Buffet tables of food so everyone has something that they love available. Some of our guests are vegetarian, some meat lovers, some desert lovers. Everyone loves mashed potatoes so I always prepare 15 - 20 pounds of mashed potatoes. Last year, I found a recipe for Crockpot mashed potatoes. I tried it just to save me some much needed time the main day of the meal. It was wonderful. I thought I would share this with you for you Easter Feast. They do not taste warmed over. In fact, just the opposite, it taste very fresh made. These mashed potatoes are great and you can get them the morning of or the day before the main event without having to rush at the last second. The recipe calls for bouillon but I did not use it at all and will not use it this year. Enjoy! Crock Pot Mashed Potatoes 5 pounds red potatoes, cut into chunks (I used regular white) 1 tablespoon minced garlic, or to taste 3 cubes chicken bouillon 1 (8 ounce) container sour cream 1 (8 ounce) package cream cheese, softened 1/2 cup butter 1/4 teaspoon salt and pepper to taste DIRECTIONS In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.