Mashed potatoes

If you are hosting for the holidays then you are likely juggling many different dishes. This means your oven will be busy that day. I always like to use my crockpot to free up the oven. Crockpots are amazing because you can start early and let it sit until you are ready to serve.

I've been making these potatoes for years. They are always creamy and delicious! They are quite easy to make vegan or dairy free as well. Just use vegetable broth, vegan butter, vegan cream cheese, cream of coconut or almond milk in place of the heaving whipping cream. Cream of garlic salad dressing by Follow Your Heart is also amazing to add in this. It's vegan and adds a lot of flavor. I've found it at Whole Foods.

If you aren't making this vegan, for the sour cream, heavy cream and cream cheese, start with a little bit and mix together then keep adding in until you get the consistency you like. You may use more, you may use less. It just depends on how you like your mashed potatoes. I like mine very creamy. I used the green chile dip instead of regular sour cream because that is what I had. However, since I just moved back to New Mexico this is the first year I haven't just used sour cream. Either is fine! You can use regular cream cheese, I've used plain whipped before. I do like the flavor the onion & chive cream cheese adds. so I prefer to use that.

You could make this recipe with a different potato but the red potato is best. I say to roughly peel the potatoes because I like a bit of the skin in taste, texture and look. If you don't, thoroughly peel them. I cubed the potatoes unless there were particularly large then I may cut those larger pieces in half.

If you are looking for a gravy, make your own or buy the Trader Joe's gluten free gravy, it's very good!

Want to watch me make them? Here is a video!