Make Ahead Slow Cooker Mashed Potatoes

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 12/12/21
Slow cooker mashed potatoes recipe

The Spruce Eats / Julia Hartbeck
Prep: 25 mins
Cook: 3 hrs 30 mins
Total: 3 hrs 55 mins
Servings: 12 servings
Nutrition Facts (per serving)
339 Calories
16g Fat
43g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 339
% Daily Value*
Total Fat 16g 20%
Saturated Fat 9g 46%
Cholesterol 59mg 20%
Sodium 256mg 11%
Total Carbohydrate 43g 16%
Dietary Fiber 4g 16%
Total Sugars 3g
Protein 7g
Vitamin C 16mg 80%
Calcium 77mg 6%
Iron 2mg 12%
Potassium 1098mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can make these delicious slow cooker mashed potatoes ahead of time, refrigerate them for up to two days, then reheat and keep them hot in the slow cooker. These potatoes have a great consistency—creamy and smooth—and the perfect flavor, too

Potatoes made this way are perfect when you are entertaining, especially for large meals like on holidays and special occasions. Having one course done and waiting for you is an excellent way to make hosting, cooking, and feeding a large group a lot easier. These potatoes get the creamy taste from the cream cheese and sour cream.

If you would like, you could sauté a chopped onion and some minced garlic in 1/3 cup butter until tender. Once cooked and cooled, add it to the sour cream. If you plan to add these fresh bits of onion and garlic, then be sure to omit the onion powder and garlic powder as directed in the recipe.

Keep the potatoes delightfully and safely warm in the crock pot on the serving table for up to two hours.

Ingredients

  • 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 kosher salt

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon white pepper

  • 1 large egg, beaten

  • 1/3 cup unsalted butter

Steps to Make It

  1. Gather the ingredients.

    Ingredients for slow cooker mashed potatoes
    The Spruce Eats / Julia Hartbeck

  2. Cook the potatoes in large pot of boiling salted water until they are tender, about 20 to 30 minutes.

    Slow cook potatoes
    The Spruce Eats / Julia Hartbeck

  3. 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.

    Drain potatoes
    The Spruce Eats / Julia Hartbeck

  4. Mash the potatoes until there are no lumps. Beat in the cream cheese, sour cream, onion powder, salt, pepper, and egg.

    Mash potatoes
    The Spruce Eats / Julia Hartbeck 

  5. 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.

    Place in greased pan
    The Spruce Eats / Julia Hartbeck

  6. 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.

    Take potatoes out
    The Spruce Eats / Julia Hartbeck

  7. 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.

    Add more melted butter
    The Spruce Eats / Julia Hartbeck

  8. Serve and enjoy.

    Serve
    The Spruce Eats / Julia Hartbeck

Tips

  • For easier clean up, try using a liner in your slow cooker for easier cleanup.
  • Cook entirely in the crock pot. Instead of boiling the potatoes to start in a separate pot, you can cook these potatoes from start to finish in the slow cooker. It will take longer, but, if you would prefer to "set it and forget it," this is a good option. Add your potatoes, milk for a cooking liquid (about 1 1/2 cups), put in your spices, and set on high for 4 to 5 hours. Add the butter and other dairy ingredients at the end.

Recipe Variation

  • To make dairy-free potatoes, you can also cook the potatoes in chicken or vegetable broth instead of using sour cream, cream cheese, and butter.