Best 10 Make Ahead Slow Cooker Mashed Potatoes Recipes

MAKE-AHEAD SLOW COOKER MASHED POTATOES

Steps:

• Peel potatoes and cut into 1" cubes.
• Add the potatoes to a large pot and add enough cold water to cover the potatoes by 1"-2". This is called a "cold water start".
• Add a small handful of salt to the pot. Do not skip this step (Note 1)!
• Put the pot over high heat until it comes to a rolling boil (Note 2). Then reduce the heat to medium - medium/high or until the water comes to a rapid simmer (Note 3).
• Cook until the potatoes are fork tender which usually takes around 15-25 minutes (Note 4). Then drain the potatoes thoroughly.
• While the potatoes are still hot, but cool enough to handle, use a stainless steel ricer (recommended and shown above) or potato masher to mash the potatoes directly in the slow cooker (Note 5).
• Add all remaining ingredients except 2 Tbsp. butter to the slow cooker. Using a wooden spoon, stir until just combined.
• Cut the last 2 Tbsp. of butter into pieces. Put the pieces of butter on top of the potatoes and cover with the slow cooker lid.
• If serving potatoes within a few hours, put the slow cooker on warm and stir occasionally (Note 6).
• If making potatoes ahead of time, put potatoes in refrigerator. About 3 hours before serving, take the potatoes out of the fridge and let them sit at room temperature for 30 minutes. Then put the slow cooker on low for 3 hours, stirring occasionally (Note 6, 7, 8).

SLOW-COOKER MASHED POTATOES

Steps:

• In a large bowl, combine the cream cheese, sour cream, 1/4 cup butter, salad dressing mix and parsley; stir in mashed potatoes. Transfer to a 3-qt. slow cooker. Cover and cook on low for 2-3 hours. Top with remaining butter.

MAKE-AHEAD SLOW COOKER MASHED POTATOES

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.

MAKE AHEAD SLOW COOKER MASHED POTATOES

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.

SLOW-COOKER MASHED POTATOES

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.

SLOW-COOKER LOADED MASHED POTATOES

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.

SLOW COOKER MASHED POTATOES

Steps:

• In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
• Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

MAKE AHEAD MASHED POTATOES FOR CROCK POT

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.

MAKE-AHEAD MASHED POTATOES

Steps:

• Lightly scrub the potatoes. Put them in a large stockpot, fill with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, then lower the heat to maintain a strong simmer and cook until the potatoes are fork-tender in the center, 50 to 55 minutes.
• Drain the potatoes in a colander in the sink. Let cool enough so that you can handle them, about 10 minutes. It is important that the potatoes do not cool too much because they will mash more easily when hot.
• Meanwhile, add the butter to the same pot that you used to cook the potatoes (no need to clean it). Melt completely over medium heat, stirring occasionally, 2 to 3 minutes. Turn off the heat.
• Heat 3/4 cup of the cream in a microwave-safe measuring cup or bowl until steaming and set aside.
• Holding the potatoes in a clean kitchen towel, gently peel the skins off with a paring knife. Quarter the potatoes and put them in the pot along with 2 1/2 teaspoons salt. Use a potato masher to mash the potatoes until smooth and fluffy (see Cook's Note).
• Add the cream and stir until combined. Season with pepper and additional salt if needed. Allow to cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days or freeze up to 3 months.
• To reheat refrigerated mashed potatoes: Position a rack in the center of the oven and preheat to 350 degrees F. Spoon the mashed potatoes into a 13-by-9-inch baking dish. Drizzle with the remaining 1/2 cup cream. Stir until combined, making sure there are no pools of cream at bottom of the baking dish.
• Cover with foil and bake for 20 minutes. Remove from the oven and gently stir the mashed potatoes. Cover again and continue to bake until the potatoes are hot and steamy, 20 to 25 minutes more. Season with additional salt and pepper if needed.
• To reheat frozen mashed potatoes: Thaw the potatoes completely in the refrigerator and cook according to the same directions as refrigerated potatoes but do not add cream. The potatoes might seem watery at first but will thicken as they heat up.
• Transfer the hot mashed potatoes to a large bowl for serving.

V'S DO-AHEAD SLOW COOKER MASHED POTATOES

Steps:

• Place the potatoes, water, and butter into a slow cooker.
• Season with salt, garlic powder, and pepper.
• Cover, and cook High for 4 hours.
• Do not remove the excess water from slow cooker. This adds to the creamy texture.
• Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
• Keep warm on low until serving.
• My slow cooker has a warm setting which it automatically goes to once cooking time has been reached. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.