This is a recipe that I found on Journey to Simplicity, a Slow Cooker Thursday Participants Blog.


Make Ahead Mashed Potatoes

5 lbs of potatoes, (2kg), peeled and diced
8 oz. of sour cream (200g)
1 TBSP garlic powder
bit of butter (optional)
salt and pepper to taste

Boil potatoes in water.
Drain water when potatoes are fork tender. Return to pot.
Mash potatoes with sour cream.
Add garlic powder, salt and pepper.
Let cool to room temp.
Place meal sized portions in Ziploc freezer bags, or food saver bag; then freeze.
When needed, thaw potatoes and place in slow cooker, greased with butter.
Cover and cook on low 3-5 hours.