How long can mashed potatoes stay warm in a crockpot?

Up to 4 hours on the warm setting, as long as you stir occasionally and add a splash of milk if they start to thicken.

Do I need to drain the potatoes before mashing?

No. The broth they cook in gets mashed right into the potatoes, which adds flavor and keeps you from losing any moisture.

What's the best potato for crockpot mashed potatoes?

Yukon Gold potatoes are the best balance of creamy texture and starch content. Russets also work well if that's what you have on hand.

Can I freeze make-ahead mashed potatoes?

Yes, for up to 2 months. The texture softens slightly after thawing, so stir vigorously and add a splash of milk when reheating to bring back the creaminess.

Why are my crockpot mashed potatoes gluey instead of fluffy?

This usually comes from overmixing. Mash and stir just until smooth, and avoid running a hand mixer on high for too long.

Can I double this recipe for a large crowd?

Yes, as long as your crockpot is large enough to hold the volume without overfilling. A 6 to 7-quart slow cooker comfortably handles a doubled batch.

Make Ahead Crockpot Mashed Potatoes for Thanksgiving

Description

Creamy mashed potatoes made entirely in the slow cooker, prepped ahead and held warm for hours — no stovetop or oven space required.

Ingredients

Scale

5 lbs Yukon Gold potatoes, peeled and cubed
1 cup chicken or vegetable broth
½ cup unsalted butter, cubed
4 oz cream cheese, softened
½ to ¾ cup whole milk, warmed
2 cloves garlic, minced (optional)
Salt and black pepper, to taste

Instructions

Add the peeled, cubed potatoes to the slow cooker along with the broth.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are fork-tender.
Mash the potatoes directly in the crockpot insert — no need to drain. Add the butter and cream cheese while still hot so they melt in smoothly.
Pour in the warm milk gradually, mixing as you go, until the potatoes reach your desired texture. Stir in the garlic, salt, and pepper.
Switch the crockpot to the warm setting until ready to serve, stirring occasionally and adding a splash of milk if they thicken.

Notes

Make-ahead: Prepare up to 3 days in advance, refrigerate, and reheat in the crockpot on low for about 2 hours before serving. Keeps warm in the crockpot for up to 4 hours without drying out, as long as you stir occasionally. Do not skip the cream cheese — it’s what keeps the texture creamy after hours on the warm setting.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 245
Sugar: 2g
Sodium: 310mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 30g
Fiber: 3g
Protein: 5g

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