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Make Ahead Crockpot Mashed Potatoes

Make ahead crockpot mashed potatoes cook until fork-tender in a slow cooker, then turn creamy with butter, cream cheese, sour cream, and warm milk. Chill them for up to 3 days and reheat with a splash of milk until hot throughout and 165°F.
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Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb russet potatoes peeled and cut into 1-inch chunks
  • 1 cup low-sodium chicken broth
  • 1.5 tsp kosher salt
  • 0.5 cup unsalted butter cut into pieces
  • 1 block (8 oz) cream cheese softened and cubed
  • 1 cup sour cream
  • 0.75 cup whole milk warmed and divided
  • 0.5 tsp black pepper ground

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the potatoes in a 6-quart slow cooker, pour the broth over them, and sprinkle with the salt.
  2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the potatoes are fork-tender.
  3. Add the butter, cream cheese, sour cream, 1/2 cup of the milk, and pepper; mash with a potato masher until creamy.
  4. Transfer the potatoes to shallow containers and refrigerate within 2 hours; store for up to 3 days.
  5. To serve, put the chilled potatoes in a large saucepan and stir in the remaining 1/4 cup milk; cover and reheat over medium-low heat for 20 to 30 minutes, stirring every few minutes, until hot throughout and 165°F.
  6. Transfer the hot potatoes to the clean slow cooker set to WARM for serving, and keep them at 140°F or hotter.

Notes

For the creamiest texture, mash the potatoes while they are hot. Refrigerate for up to 3 days; freezing is not recommended because the dairy can turn grainy. For a lactose-free option, use lactose-free butter, cream cheese, sour cream, and milk.