French Herbed Make-Ahead Mashed Potatoes

French Herbed Make-Ahead Mashed Potatoes

No need to fuss last minute with these flavorful potatoes. You can reheat them in a slow cooker.

30 min. prep time
10 servings
545 Ratings


Butter Mixture

1/2 cup Land O Lakes® Butter, softened
1 (6.5-ounce) package garlic herb spreadable cheese
2 tablespoons finely chopped shallots
2 tablespoons finely chopped fresh thyme leaves*
1 teaspoon salt
1/8 teaspoon pepper


5 pounds (10 cups) potatoes, peeled, cut into 1-inch pieces
1/2 teaspoon salt
1/2 cup milk
Paprika, if desired
Chopped fresh thyme leaves, if desired


Combine all butter mixture ingredients in bowl. Beat at medium speed until well mixed. Cover; refrigerate.

Place potatoes in 6-quart saucepan. Cover with water; add 1/2 teaspoon salt. Bring to boil over high heat. Reduce heat to medium. Cook potatoes 15-18 minutes or until fork tender. Drain well.

Beat potatoes at low speed until coarsely mashed. Continue beating at medium speed, gradually adding butter mixture until smooth. Place potatoes in resealable plastic food container. Cover; refrigerate up to 2 days.

Reheat by spraying slow cooker with no-stick cooking spray. Place potatoes in slow cooker. Pour 1/2 cup milk over potatoes. Cook, stirring halfway through cooking, on High 3-4 hours or Low 5-6 hours or until heated through. Sprinkle with paprika and thyme leaves, if desired.

*Substitute 2 teaspoons dried thyme leaves.

Recipe Tip

Spreadable cheese is available in the self-serve deli or dairy section of the supermarket. It comes in several flavor varieties.

Nutrition Facts (1 serving)

Calories: 280

Fat: 15g

Cholesterol: 40mg

Sodium: 560mg

Carbohydrates: 34g

Dietary Fiber: 3g

Protein: 5g

Recipe #13685©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

Quick, easy side dish with WOW flavor.

I am not used to eating potatoes with Thyme spice in the recipe... so I cut it way back to about 1 tsp., per 5 lbs. of potatoes. IT WAS DELICIOUS!!!!!

From the Test Kitchens...
This potatoes can also be re-heated in the oven. Place the potatoes in a lightly greased glass baking dish. Follow the directions for re-heating listed in the recipe but bake at 350 degrees F. until heated through.
Do I have to use a slow cooker to re-heat, what other means can be used to re-heat?
It was simple and easy to put together.
If I didn't have time I would use instant
I made it for new year dinner party and everyone loved it and i used shallot powder instead of fresh shallot.
Thank you
I have made these potatoes for Thanksgiving the last two years--they are delicious! I am careful to drain the potatoes very well as the recipe states. I like to put the potatoes back in the pan after boiling and draining and put the pan over the heat for a minute to two to evaporate any remaining liquid before I mash them. I tend to like my mashed potatoes on the thick side, so I haven't added the milk when I put them in the slow cooker. However, I also put them in the slow cooker the same day I made them--I just used the slow cooker to keep them warm until dinner. The milk might be necessary if the potatoes are refrigerated before heating in the slow cooker. I used the leftovers to make a cheddar potato soup--it was also incredibly good.

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