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1
Butter and cream cheese should be allowed to soften at room temperature for ease of use. Leaving them on the counter while you peel the potatoes should be sufficient.
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2
Peel potatoes, rinse, and cut into large chunks. Place in a large stockpot and fill with enough water to cover the potatoes and boil till tender.
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3
While potatoes boil, blend 1 1/3 cup butter with the cream cheese. (This is best done in a stand mixer.) Add sour cream and mix well. Set aside.
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4
Chop green onions, and refrigerate in a ziplock bag till serving time.
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5
Drain cooked potatoes and mash or whip to your liking (I like them super smooth, but some people prefer them lumpy.).
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6
Add the dairy blend to the potatoes and mix well. You can either do this in your stock pot, or divide it up into more manageable portions.
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7
Once it's all mixed, load it into your crockpot and whack it into the fridge.
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8
On serving day, dot the top of the potatoes with the remaining butter. Put the crockpot on low setting for 2-3 hours or until heated thru, then turn down to 'keep warm' setting (if your crockpot has one) till dinner time.
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9
Can be served directly from the crockpot for buffet, or divvied up into serving dishes for family style dining.
