Mashed Potato Bar
Wow everyone with this epic Mashed Potato Bar! Delish mashed potatoes and all kinds of toppings make this a customizable feast! Made on the 12 x 24" BIG BOARD but you can also set out on the counter.
Ingredients
- 4 lb. russet potatoes, washed, peeled and quartered (make the pieces uniform in size.)
- 1 teaspoon garlic powder
- 2 teaspoons Lawry’s seasoned salt
- 2 teaspoons white pepper pepper
- 1 cup water, if using the slow cooker method
- More water if using the stovetop method
- 4 Tablespoons butter, cut into little chunks
- 8 oz. cream cheese
- 1/3 cup milk
- 1/4 cup fresh chopped chives
Toppings:
- Cooked bacon, crumbled
- Sharp cheddar cheese, shredded
- Green onions, chopped or fried onions
- Red onions, finely chopped
- Cooked, bright green broccoli
- Fresh parsley, chopped
Sauces:
- Sour cream or plain greek yogurt
- Ranch dressing
- BBQ sauce
Equipment
- 12 x 24" board (or use a countertop)
Instructions
- SLOW COOKER:
- Place peeled potato pieces in slow cooker. Add garlic powder, salt, pepper, water, and butter. Mix well to coat potatoes. Cover and cook on HIGH for 4 hours (or until potatoes are tender.) Once potatoes are tender, mash them well (we use a hand mixer). Stir in the cream cheese until evenly blended. Stir in milk. Serve or keep warm on the LOW setting for up to 2 hours. If you have a WARM setting you cold keep it on for 4 or more hours. Salt to taste.
- STOVETOP:
- Peel the potatoes and cut into roughly 1-inch cubes. Place in a small pot with cold water to cover.
- Bring to a boil, then simmer for about 10 minutes, until tender.
- Drain and return to pot. Stir in the cream cheese until evenly blended. Stir in milk.
- Add salts, pepper and cream cheese and milk. Mix well.
Assemble the bar (board):
- Place the potatoes in a large bowl in center of a board. In the middle, place 2-3 Tbsp butter (it will melt), and sprinkle with fresh chopped chives.
- Add around the bowl of potatoes add toppings and sauces.
- Serve and enjoy!