Best 11 Creamy Make Ahead Mashed Potatoes Crock Pot Recipes

CROCKPOT MASHED POTATOES

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.

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.

CREAMY MAKE AHEAD MASHED POTATOES (CROCK POT)

Steps:

• 1. Place the potatoes, water, chicken broth and butter into a 4-5 quart slow cooker. Season with salt, garlic powder, and pepper. Cover, and cook High for 4 - 4 1/2 hours until potatoes are fork tender.
• 2. 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 and the sour cream to achieve a creamy consistency.
• 3. May serve immediately or Keep warm on low until serving up to 2 hours. Just keep the lid on it. Stir before serving.

CREAMY MAKE-AHEAD MASHED POTATOES

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.

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.

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

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
• In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
• Cover, and bake for 50 minutes in the preheated oven.

MAKE AHEAD CREAMY CROCK POT MASHED POTATOES

Steps:

• 1. Peel and cut potatoes into like sized pieces. Place in large pot of boiling water .
• 2. Cook until potatoes allow a fork to slide into, but are still firm enough to hold their shape. (Approx. 20-30 min. depending on size of pieces.)
• 3. Drain potatoes, place back into pan. Use a wire potato masher, not a mixer! Mash potatoes over low heat until they release all their steam. Do not add other ingredients until this has happened.
• 4. After some serious mashing, add butter and cream cheese. Add half and half, starting with 1/2 cup (add a little more if needed).
• 5. Mash 'em up. I like mine with little chucks of potato. Add seasoning salt and pepper.
• 6. You can place potatoes in a casserole dish and warm in oven & dot with more butter before serving, or refrigerate them over night. Remove from 'fridge a few hours before meal time, place in slow cooker / crock pot to reheat. Add more butter to serve!

MAKE AHEAD MASHED POTATOES FOR A CROWD

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.

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.

CREAMY MAKE-AHEAD MASHED POTATOES

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.