Best 10 Creamy Make Ahead Mashed Potatoes Crock Pot Recipes

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Are you tired of the same old mashed potatoes recipe? Do you want to try something new and exciting? If so, then you need to try creamy make-ahead mashed potatoes crock pot. This recipe is easy to make and can be prepared in advance, so you can enjoy delicious mashed potatoes without any hassle. With just a few simple ingredients and a slow cooker, you can create a creamy, flavorful dish that will be the star of your next meal.

Check out the recipes below so you can choose the best recipe for yourself!

CROCKPOT MASHED POTATOES



Crockpot Mashed Potatoes image

Crock Pot Mashed Potatoes are the perfect make ahead mashed potato recipe! Rich and creamy mashed potatoes that are perfect to feed a crowd. This slow cooker recipe is a definite keeper and will a star at your Thanksgiving dinner!

Provided by Shelly

Categories     Side Dish

Time 4h20m

Number Of Ingredients 8

5 pounds potatoes (russet, yellow, or red), peeled and cut into 1- inch cubes
1 1/2 cups chicken broth
1 tablespoon minced garlic
3 chicken bouillon cubes or 3 teaspoons Better Than Bouillon
2/3 cup half and half
3/4 cup butter, cubed at room temperature
8 ounces cream cheese, room temperature
Fresh cracked black pepper to taste

Steps:

  • Place the potatoes in your 6-8 quart slow cooker. Add in the chicken broth, garlic, and chicken bouillon. Cover and cook on high for 3-4 hours, or on low for 6-8 hours, stirring once halfway through cooking.
  • When potatoes are done, add in the half and half, butter, and cream cheese. Mash using a potato masher or hand mixer until desired consistency is reached. You can add more half and half if you prefer creamier potatoes. Season with black pepper as desired.
  • Serve immediately, or keep warm in slow cooker until ready to serve, up to 2 hours.

Nutrition Facts : Calories 250 calories, Sugar 3 g, Sodium 181.4 mg, Fat 14.9 g, SaturatedFat 8.9 g, TransFat 0 g, Carbohydrate 26.3 g, Fiber 3.7 g, Protein 4.1 g, Cholesterol 40.8 mg

MAKE-AHEAD SLOW COOKER MASHED POTATOES



Make-Ahead Slow Cooker Mashed Potatoes image

My mother gave me this recipe after looking online for something to suit her taste. This was what she came up with. I usually make this the night before Thanksgiving or Christmas and store it in the refrigerator in the insert of my slow cooker. It frees up my holiday to enjoy with family and is delicious!

Provided by tcasa

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 3h45m

Yield 10

Number Of Ingredients 9

5 pounds potatoes, peeled
1 (8 ounce) package cream cheese, softened
½ cup half-and-half, or more as needed
2 egg whites, slightly beaten
⅓ cup chopped fresh chives
2 teaspoons onion powder
nonstick cooking spray
salt and ground black pepper to taste
¾ cup butter, divided

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low and simmer until fork tender, 20 to 25 minutes. Drain water and place pot with potatoes back over medium heat until potatoes are dry, 1 to 2 minutes.
  • Mash potatoes using a hand mixer until smooth. Stir in cream cheese, half-and-half, egg whites, chives, onion powder, salt, and pepper. Blend well.
  • Spray a slow cooker insert with nonstick spray and add mashed potato mixture. Cut 1/2 cup butter into tablespoon-sized pieces and add to potatoes.
  • Cook on Low for 2 1/2 hours, stirring once or twice during the cook time. Stir in remaining 1/4 cup of butter 1 tablespoon at a time and cook for an additional 30 minutes.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 41.2 g, Cholesterol 65.7 mg, Fat 23.3 g, Fiber 5.1 g, Protein 7.6 g, SaturatedFat 14.6 g, Sodium 209.8 mg, Sugar 2.1 g

MAKE AHEAD SLOW COOKER MASHED POTATOES



Make Ahead Slow Cooker Mashed Potatoes image

Slow cooker mashed potatoes are easy and delicious, and you can make them ahead of time, refrigerate for up to two days, then reheat in the slow cooker.

Provided by Linda Larsen

Categories     Side Dish     Dinner

Time 3h55m

Yield 12

Number Of Ingredients 9

5 pounds russet or Yukon gold potatoes (peeled and quartered)
1 (8-ounce) package cream cheese (softened)
1 cup sour cream
1 teaspoon onion powder
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1 egg (beaten)
1/3 cup butter

Steps:

  • Gather the ingredients.
  • Cook the potatoes in large pot of boiling salted water until they are tender, about 20 to 30 minutes.
  • Drain the potatoes in a colander, return the potatoes to the dry pot. Shake over low heat for about 1 minute. This helps make the potatoes fluffy as it drives off excess moisture.
  • Mash the potatoes until there are no lumps. Beat in the cream cheese, sour cream, onion powder, salt, pepper, and egg.
  • Place the mashed potatoes in a greased 9 x 13-inch baking dish. Melt the butter and drizzle over the potatoes. Cool for 20 minutes, then cover and refrigerate up to three days.
  • Take the potatoes out of the refrigerator about 3 1/2 hours before serving time. Stir the potato mixture well. Remove the potatoes from the dish and place it in a 4- or 5-quart crock pot . Cover and cook on low heat for 3 to 4 hours, stirring once or twice.
  • You can add more melted butter or some cream or milk if you want a softer consistency. The potatoes can be held in the slow cooker an additional 30 minutes or more on low. Or turn the crock pot to "keep warm" for another hour or two, if necessary.
  • Serve and enjoy.

Nutrition Facts : Calories 339 kcal, Carbohydrate 43 g, Cholesterol 59 mg, Fiber 4 g, Protein 7 g, SaturatedFat 9 g, Sodium 256 mg, Sugar 3 g, Fat 16 g, ServingSize 1 9 x 13 dish (12 servings), UnsaturatedFat 0 g

MAKE AHEAD MASHED POTATOES FOR CROCK POT



Make Ahead Mashed Potatoes for Crock Pot image

I made this recipe last year for Thanksgiving. It's very good and saves a lot of time. You may have to lengthen your crock pot cooking time.

Provided by clw721

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

8 medium potatoes
1 cup sour cream
8 ounces cream cheese, softened
4 tablespoons butter
1/3 cup chives, chopped
salt and pepper
additional butter
paprika

Steps:

  • Boil peeled potatoes until tender.
  • Beat sour cream and cream cheese together.
  • Add hot potatoes and beat until smooth.
  • Add butter, chives, salt and pepper to taste.
  • Place in greased two quart casserole.
  • Dot with butter and sprinkle paprika on top.
  • Bake at 350 degrees for 25 minutes.
  • Serves 8-10.
  • NOTE****this recipe can be made the day before dinner and refrigerated in crock pot.
  • Then, on the serving day, just turn on crock pot at low setting and cook potatoes for about 2-3 hours, to be ready when the rest of the dinner is ready.
  • You may add more butter, cream cheese or sour cream depending upon the consistency you prefer.

SLOW-COOKER MASHED POTATOES



Slow-Cooker Mashed Potatoes image

The slow cooker takes an already-simple classic recipe and makes it even easier. Simply toss cut russet potatoes, butter and a touch of salt and pepper into a slow cooker, turn it on low and walk away for a few hours. When you return, the potatoes will be perfectly tender and ready to be mashed. Best of all, the slow cooker traps all the potato flavor, making these spuds extra potatoey.

Provided by Food Network Kitchen

Categories     side-dish

Time 4h20m

Yield 8 servings

Number Of Ingredients 6

5 pounds medium russet potatoes, peeled and cut into 1-inch chunks
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 cup sour cream
1 1/2 to 2 cups milk, warm
2 tablespoons sliced chives

Steps:

  • Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
  • Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

MAKE AHEAD MASHED POTATOES FOR A CROWD



Make Ahead Mashed Potatoes for a Crowd image

A variation on Cindy Scheck's recipe # 71205, Make Ahead Mashed Potatoes for Crock Pot, adjusted to feed my large family at holiday gatherings. These are super easy and very good. It looks like a lot of directions, but it's really not - that's just me being loquacious and sleep-deprived. Cooking time is a rough estimate - I wasn't really paying attention. Don't look at the calories!

Provided by StylinDog

Categories     Potato

Time 1h15m

Yield 20-25 serving(s)

Number Of Ingredients 5

10 lbs russet potatoes
1 lb butter, divided
500 g cream cheese
750 ml sour cream
1 bunch chives (optional garnish) or 1 bunch green onion, chopped (optional garnish)

Steps:

  • 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.
  • 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.
  • 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.
  • Chop green onions, and refrigerate in a ziplock bag till serving time.
  • Drain cooked potatoes and mash or whip to your liking (I like them super smooth, but some people prefer them lumpy.).
  • 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.
  • Once it's all mixed, load it into your crockpot and whack it into the fridge.
  • 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.
  • Can be served directly from the crockpot for buffet, or divvied up into serving dishes for family style dining.

CREAMY MAKE-AHEAD MASHED POTATOES



Creamy Make-Ahead Mashed Potatoes image

With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! -JoAnn Koerkenmeier, Damiansville, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 10 servings.

Number Of Ingredients 12

3 pounds potatoes (about 9 medium), peeled and cubed
6 bacon strips, chopped
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1-1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup shredded cheddar cheese
3 green onions, chopped

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day., Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes longer or until heated through.

Nutrition Facts : Calories 419 calories, Fat 24g fat (15g saturated fat), Cholesterol 74mg cholesterol, Sodium 544mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.

CREAMY MAKE-AHEAD MASHED POTATOES



Creamy Make-Ahead Mashed Potatoes image

Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.

Provided by Ben S.

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Yield 10

Number Of Ingredients 4

3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
1 ½ cups half and half, plus extra if necessary
Salt, to taste
6 tablespoons butter, softened

Steps:

  • Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
  • Heat half and half in microwave.
  • Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)
  • Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 25.4 g, Cholesterol 31.7 mg, Fat 11.2 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7 g, Sodium 72.1 mg, Sugar 1.1 g

ULTIMATE SLOW-COOKER POTATOES



Ultimate Slow-Cooker Potatoes image

Party time? Jazz up Betty Crocker® potatoes with sour cream and cream cheese-cook and serve these yummy potatoes from a slow cooker!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 12

Number Of Ingredients 10

Reynolds™ Slow Cooker Liners
3 cups boiling water
1 1/2 cups milk
1/2 cup butter or margarine, cut into pieces
1/2 cup sour cream
1 package (8 oz) cream cheese, cut into cubes
1 teaspoon garlic salt
1/4 teaspoon pepper
3 cups Betty Crocker™ mashed potatoes
Gravy or chopped fresh parsley, if desired

Steps:

  • Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
  • In cooker, mix boiling water, milk, butter, sour cream and cream cheese with whisk until blended. Add garlic salt, pepper and dry potatoes; mix just until blended.
  • Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour.
  • Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in additional milk, about 2 tablespoons at a time. Serve with gravy or sprinkle with chopped parsley.

Nutrition Facts : Calories 230, Carbohydrate 17 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 1/2 g

SLOW-COOKER LOADED MASHED POTATOES



Slow-Cooker Loaded Mashed Potatoes image

Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family's taste and carried on the tradition. I make them a day ahead and use my slow cooker to free up oven space for other dishes. -Ann Nolte, Tampa, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 3h25m

Yield 10 servings.

Number Of Ingredients 12

3 pounds cubed peeled potatoes (about 9 medium)
1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1/2 pound bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded pepper jack cheese
4 green onions, thinly sliced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper to taste

Steps:

  • Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight., Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3 to 3-1/2 hours.

Nutrition Facts : Calories 505 calories, Fat 36g fat (20g saturated fat), Cholesterol 109mg cholesterol, Sodium 530mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

Tips:

  • Use Yukon Gold or russet potatoes: These varieties are best for mashing because they are starchy and have a smooth texture.
  • Peel and cube the potatoes evenly: This will help them cook evenly.
  • Use a slow cooker liner: This will make cleanup a breeze.
  • Add plenty of butter, milk, and sour cream: This will make the mashed potatoes creamy and flavorful.
  • Season the mashed potatoes with salt, pepper, and garlic powder: This will add flavor and depth.
  • Cook the mashed potatoes on low for 6-8 hours: This will allow them to cook through and become tender.
  • Stir the mashed potatoes occasionally: This will help prevent them from sticking to the bottom of the slow cooker.
  • Serve the mashed potatoes hot: They are best when served immediately.

Conclusion:

This recipe for creamy make-ahead mashed potatoes in a crock pot is an easy and delicious way to prepare this classic side dish. The mashed potatoes are creamy, flavorful, and perfect for any occasion. You can make them ahead of time and reheat them when you are ready to serve, making them a great option for busy weeknights. So next time you are looking for a delicious and easy side dish, give this recipe a try. You won't be disappointed!

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