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+ servings
Mashed potatoes in grey bowl with butter and parsley.

Make-Ahead Slow Cooker Mashed Potatoes

Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 3 hours
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These foolproof mashed potatoes are everything you'd ever want in a recipe. Finally delicious mashed potatoes that save you time, stress and oven space!

Ingredients
 

  • 5 lbs. russet potatoes
  • 1/2 cup butter + 2 Tbsp.
  • 1/2 cup heavy whipping cream
  • 1 cup plain Greek yogurt
  • 1 cup milk
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1 1/2 tsp. salt
  • 1 tsp. pepper

Instructions
 

Prep Potatoes

  • Peel potatoes and cut into 1" cubes. 

Boil Potatoes

  • Add the potatoes to a large pot and add enough cold water to cover the potatoes by 1"-2". This is called a "cold water start".
  • Add a small handful of salt to the pot. Do not skip this step (Note 1)!
  • Put the pot over high heat until it comes to a rolling boil (Note 2). Then reduce the heat to medium - medium/high or until the water comes to a rapid simmer (Note 3). 
  • Cook until the potatoes are fork tender which usually takes around 15-25 minutes (Note 4). Then drain the potatoes thoroughly. 

Mash & Mix Potatoes

  • While the potatoes are still hot, but cool enough to handle, use a stainless steel ricer (recommended and shown above) or potato masher to mash the potatoes directly in the slow cooker (Note 5).
  • Add all remaining ingredients except 2 Tbsp. butter to the slow cooker. Using a wooden spoon, stir until just combined. 
  • Cut the last 2 Tbsp. of butter into pieces. Put the pieces of butter on top of the potatoes and cover with the slow cooker lid. 

Final Step - If serving potatoes within a few hours

  • If serving potatoes within a few hours, put the slow cooker on warm and stir occasionally (Note 6). 

Final Step - If making potatoes ahead of time

  • If making potatoes ahead of time, put potatoes in refrigerator. About 3 hours before serving, take the potatoes out of the fridge and let them sit at room temperature for 30 minutes. Then put the slow cooker on low  for 3 hours, stirring occasionally (Note 6, 7, 8). 

Notes

  1. Salting the water enhances the flavor of the potatoes and makes them taste incredible. Trust me on this one! Also, no need to worry about consuming too much salt because most of the salt goes down the drain with the water after the potatoes are done cooking! 
  2. A rolling boil is when there are a lot of big rapid bubbles and a lot movement in the water.
  3. A rapid simmer is when there are a lot of smaller bubbles and less movement in the water than a rolling boil. 
  4. Potatoes are done when a fork can easily pierce the potato with no resistance and the potatoes easily break apart when pierced. When drained, the edges of the potatoes should look a tiny crumbly (see image above in post). 
  5. Do not over-mash potatoes or else your potatoes will become gooey and gummy. The best way to avoid this problem is to use a stainless steel ricer if you have one. It is the quickest and easiest way to ensure the fluffiest smoothest potatoes with the least amount of effort. The next best option is to use a potato masher (with care!) and stop mashing as soon as the potatoes are mashed. I do NOT recommend using an electric mixer, blender, or food processor. 
  6. If the potatoes get too dry while in the slow cooker, add a splash of milk and/or a couple tablespoons of butter. 
  7. If short on time, put the slow cooker on high for 1.5 hours, stirring frequently, to heat the potatoes quickly after refrigeration.
  8. If really short on time, microwave the uncovered potatoes, for 45 second intervals, to heat the potatoes very quickly after refrigeration. Continue intervals while stirring between until the potatoes are warmed through. Then keep warm in the slow cooker while serving.  

Nutrition

Serving: 1cup | Calories: 330kcal | Carbohydrates: 44g | Protein: 8g | Fat: 15g | Cholesterol: 44mg | Sodium: 401mg | Fiber: 3g | Sugar: 3g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.