Julie from Our Thrive Life is back and has a great recipe to share for Thanksgiving. So, let’s get right to this!
Thanksgiving is less than two weeks away! I know, right?! Where has the year gone? I absolutely love the holiday season. Especially the yummy, delicious not-good-for-my-diet foods that seem to abound. I won’t lie – this recipe is not easy on the calories which is why it’s perfect for this time of year. Save it as a special occasion recipe. When I was sharing the ingredient list with my husband he gasped and said ‘Well, of course it’s so good’. It’s true you can’t go wrong when combining this much calorie-rich goodness. And the best part? You can make it ahead. Yep a day or two ahead! The potatoes! Awesome, huh? One less thing on your big Turkey Day to-do list which means more time with family.
Make Ahead Thanksgiving Mashed Potatoes
8-10 large russet potatoes
3/4 cube (6T) unsalted butter, softened
3/4 cup freshly grated parmesan
8 oz cream cheese
1 cup sour cream
1/3 cup chopped fresh chives
salt and pepper to taste
Directions:
Cook potatoes in lightly salted water until tender. Add 1/2 potatoes, 1/2 butter, 1/2 Parmesan, 1/2 cream cheese, 1/2 sour cream to mixer and whip until light and fluffy. (Don’t over do it…don’t want gummy potatoes!) Repeat with remaining ingredients. Salt and pepper to taste.
Grease crock pot and sprinkle with extra Parmesan cheese around the sides and bottom. Pour in potatoes. Dot with butter (I do very minimal) and sprinkle with Parmesan.
Store in the fridge up to 48 hours.
Heat in crock pot on low for 2-3 hours, ready just in time for Thanksgiving dinner.
Credit for this delicious recipe goes to my friend Jenn over at The Essential Homemaker. We’re friends (and family) in real life. She is fabulous at just about everything and has so many great recipes and tricks for in the kitchen. She is my go-to girl and maybe can be yours too! Be sure to check out her blog and show her some love.
