These make ahead Crock Pot Mashed Potatoes stay warm and fluffy while you get the rest of your meal on the table. With plenty of flavor from cream cheese, butter and sour cream, these potatoes are sure to become a favorite. We love these as a side dish, especially with Mississippi Pot Roast, Air Fryer Meatloaf, or this easy Spiral Ham Recipe. This also makes a great go-to holiday side, especially with Air Fryer Turkey Breast for Thanksgiving dinner.
Crockpot Mashed Potatoes
This mashed potato recipe finishes in the crock pot. While you still use the stove to boil the potatoes, the slow cooker keeps everything warm for hours. I love being able to cook my mashed potatoes while the turkey is in the oven, then just let the crock pot take care of them while I prepare everything else.
Pioneer Woman Mashed Potatoes
If you’ve ever tried Ree Drummond’s Mashed Potato Recipe, this one is very similar. The Pioneer Woman potato recipe calls for the mashed potatoes to finish in the oven. I’m not a huge fan of putting mashed potatoes in the oven, so I omitted that step in this adaption.
Slow Cooker Masked Potato
Here is a list of ingredients at a glance. The full list of ingredients and a printable recipe can be found below.
- Russet, Idaho or Yukon Potatoes
- Butter
- Cream Cheese
- Sour Cream
- Half and Half, Milk or Cream
- Salt and Pepper
How To Make:
*Always start with less liquid, gradually adding more as need.
It’s far easier to thin mashed potatoes that are too thick, than to thicken runny mashed potatoes! 1/2 cup of half and half, milk or cream is a great starting point for this recipe. You may need more, but add a little at a time, then stir well to incorporate before adding more.
Make Ahead Mashed Potatoes
To make in advance: Prepare potatoes then store covered in refrigerator.
How To Reheat Mashed Potatoes
When ready to serve, add to crock pot, along with 1/2 cup of half and half or milk and 2 tbsp butter, and cook on low 3-4 hours or until heated to desired temperature.
Alternatively mashed potatoes can be reheated in the microwave. To do so place mashed potatoes in a microwave safe dish and add in 1/2 cup half and half or milk and 2 tbsp butter, then stir to combine. Cook on half power for 2-3 minutes. Carefully remove from microwave as bowl may be hot, stir and check temperature. Repeat heating at half power, one minute at a time, until desired temperature is reached. Serve immediately or keep warm in crock pot.
Mashed Potato Add Ins
These mashed potatoes are delicious served just as is. This recipe also makes a great canvas for other add-ins you like to flavor your spuds. Chopped roasted garlic, chives and fresh herbs would all be delicious in this recipe. These easy crock pot mashed potatoes make the perfect side dish, all year long!
Looking for more easy Thanksgiving recipes? Check out these other favorites. . .
- Crockpot Sweet Potato Casserole
- Green Beans Almondine
- Apple Cranberry Sauce
- Sweet Potato Casserole With Marshmallows
- Homemade Green Bean Casserole
- Mashed Butternut Squash
- Butterscotch Pumpkin Pie
- Easy Glazed Carrots
- Easy Homemade Dinner Rolls
- Pecan Pie Without Corn Syrup
- Turkey Gravy Without Drippings
- Crockpot Stuffing (from Valerie’s Kitchen)
- See all of my Potato Recipes
Crockpot Mashed Potatoes
Equipment
- Crockpot
Ingredients
- 5 pounds Russet Potatoes washed, peeled and cut into approximately 1" cubes (Idaho or Russet potatoes can also be used)
- 1/2 cup butter
- 4 oz cream cheese use brick cream cheese, not tub, and cut into 1" cubes
- 1/2+ cup half and half* heavy whipping cream or milk may also be used
- 1/2 cup sour cream
- 1 tsp salt
- 1/2 tsp black pepper
- Additional butter and half and half as desired
Instructions
- Place cubed potatoes into a large pot and cover with water. Water level should be at least an inch above potatoes to allow for proper boiling. Salt water if desired. Bring to a boil.
- Boil until potatoes easily break apart when pierced with a fork. As potatoes are often cut at different sizes, this can take anywhere from 10-30 minutes. After ten minutes start testing by gently stabbing a potato with a fork (this can be done in the water). If it breaks up with no real pressure, then the potatoes are done. Drain.
- Return drained potatos to empty pot and add in butter, cream cheese, 1/2 cup of half and half, sour cream, salt and pepper. Mash with a potato masher. An electric mixer can be used, but don't over-do it or you'll wind up with gummy mashed potatoes.
- Transfer mixture to slow cooker and place on warm until ready to serve. If mixture will be kept in slow cooker for more than an hour, give a stir and add a splash of half and half or milk every hour or so to prevent drying. Top with additional butter just before serving if desired.
SS says
Creative!
JS says
Creative!
Bella says
Delicious!