Make Ahead Mashed Potatoes for Crock Pot
Transform your holiday or weeknight dinners with these irresistibly creamy Make Ahead Mashed Potatoes for the Crock Pot, a stress-free side dish perfect for serving a crowd. This recipe combines fluffy Russet or Yukon Gold potatoes with rich butter, tangy sour cream, and smooth cream cheese for a depth of flavor that's pure comfort. The beauty of this dish lies in its convenience—you can prepare it up to 24 hours in advance and let your slow cooker do the work, freeing up precious oven and stove space. With just a touch of garlic powder for optional zest and the ability to customize the texture to your liking, these mashed potatoes stay warm and perfectly moist for hours. Ideal for holiday feasts, potlucks, or any gathering, this crock pot mashed potatoes recipe ensures crowd-pleasing results with minimal effort.
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Recipe Information
Ingredients
- 5 pounds Russet or Yukon Gold potatoes
- 8 tablespoons Unsalted butter
- 8 ounces Cream cheese
- 1 cup Sour cream
- 0.5 cup Whole milk
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder (optional)
Instructions
Peel and chop the potatoes into evenly sized chunks, about 2-inch pieces, to ensure even cooking.
Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water and bring to a boil over high heat.
Reduce the heat to a simmer and cook the potatoes for 15-20 minutes or until they are fork-tender.
Drain the potatoes thoroughly, then return them to the pot. Allow them to sit for a minute or two to let any remaining water evaporate.
Mash the potatoes using a potato masher, ricer, or hand mixer until smooth and lump-free.
Add the butter, cream cheese, sour cream, and milk to the mashed potatoes. Mix until everything is combined and the potatoes are creamy. Adjust the texture by adding more milk, 1 tablespoon at a time, if needed.
Season the mashed potatoes with the remaining 1 teaspoon of salt, black pepper, and garlic powder (if using). Taste and adjust seasoning to your preference.
Transfer the mashed potatoes to a lightly greased slow cooker. Cover and refrigerate for up to 24 hours if making ahead.
When ready to serve, set the slow cooker to low heat and cook for 3-4 hours, stirring occasionally to prevent sticking. Add a splash of milk if the potatoes seem dry.
Serve warm, garnished with additional butter or chopped fresh herbs (optional).
Nutrition Facts
Calories |
3855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.6 g | 291% | |
| Saturated Fat | 136.0 g | 680% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 5781 mg | 251% | |
| Total Carbohydrate | 428.4 g | 156% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 45.5 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 973 mg | 75% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 8662 mg | 184% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
