Mashed potatoes are a must-have on the table, but I know the stress of trying to mash them last minute while everything else is fighting for space on the stove. That’s why I love this slow cooker method. You can make them ahead, keep them warm, and still end up with creamy, flavorful potatoes that don’t dry out or turn gummy. I’ve done the trial and error so you don’t have to, these potatoes turn out right every single time.
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Make Ahead Mashed Potatoes Ingredients
- Potatoes: For mashed potatoes, Yukon Golds give you that natural buttery flavor and creamy texture, while Russets are starchy and make them light and fluffy. Mix the two and you’ve got the best of both worlds. Red potatoes work too if you want a more rustic, chunky mash since they’re a little denser and hold their shape.
- Broth
- Butter
- Sour Cream or Plain Greek Yogurt
- Buttermilk: You can also use regular milk, heavy cream, or half and half. Buttermilk is a game-changing ingredient because the lactic acid produces fluffy potatoes.
- Onion Powder, Garlic Powder, Salt: Potatoes are bland on their own. Spices and salt are a must. I love to use garlic powder, onion powder, salt, and pepper. Other spices I love to add from time to time are smoked paprika, Cajun Seasoning, or Creole seasoning for extra flavor and a twist.
How to Make Make Ahead Slow Cooker Crockpot Mashed Potatoes
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add diced potatoes and broth to the slow cooker.
- Slow cook until the potatoes are soft and tender.
- Open the slow cooker. Do not drain the broth the potatoes were cooked in. Mash the potatoes with a potato masher.
- Add buttermilk (or cream or milk), sour cream or Greek yogurt, and spices. Stir until combined.
Do Not Overwork the Potatoes
Once the potatoes are cooked, it’s time to mash, but don’t go overboard. If you work them too much, they’ll turn sticky and gummy instead of light and fluffy. Potatoes are full of starch, and when you mash the life out of them, all that starch releases and ruins the texture.
The fix is simple: mash gently and stick with a potato masher to get that perfect, creamy consistency.
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Slow Cooker Crockpot Make Ahead Mashed Potatoes
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get my FREE Thanksgiving menu, exactly what I'm cooking, plus my tips for making it a stress-free meal seasoned to perfection. Let me do the planning for you!
Equipment
Ingredients
- 3 pounds potatoes Peeled or leave the skin on if you wish. I used russet potatoes. See notes.
- ½ cup broth Chicken or vegetable.
- 2 tablespoons butter
- ½ cup plain Greek yogurt or sour cream
- ½ cup buttermilk See notes for substitution.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Add the diced potatoes and broth to the slow cooker.
- Cook on High for 3-4 hours or Low for 6-7 hours. Cook until the potatoes are soft and tender. It takes 3 hours for me.
- Open the slow cooker. Do not drain the broth the potatoes were cooked in. Mash the potatoes with a potato masher.
- Add the buttermilk (or cream or milk), sour cream or Greek yogurt, and spices. Stir until combined.
- Taste repeatedly and add additional salt and spices as needed.
- If making ahead, when reheating, you may have to add additional butter and/or milk to bring the potatoes back to life.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
If you are preparing mashed potatoes for the holiday or any big event you may be overwhelmed. Determining what can be made in advance is a game changer. You can make this dish a couple of days in advance and it will also free up your oven and stove with the use of the slow cooker.
Once mashed, allow the potatoes to cool slightly and transfer them to an airtight container. Store the mashed potatoes in the refrigerator for up to 2-3 days before serving.
If you're using red potatoes or Yukon Gold potatoes, their thin skins can be left on for added texture, color, and nutrients, giving the mashed potatoes a more rustic look and feel.
However, if you're aiming for a smoother, creamier texture, or if you're using Russet potatoes with thicker skins, it's often better to peel them before cooking. Ultimately, it's a personal choice based on the texture and appearance you prefer!
The skin has lots of nutrients, so it’s beneficial.
Cook on High for 3-4 hours or Low for 6-7 hours. Cook until the potatoes are soft and tender. It takes 3 hours for me.
After cooking the potatoes in the Crockpot, make sure to thoroughly drain any excess water or broth. Let the potatoes sit in the colander for a few minutes to ensure all liquid is removed. Cook the potatoes until just fork-tender. Overcooking them can cause them to absorb too much water, leading to a mushy or soupy texture.
Mash the potatoes while they’re still hot. Cold or cooled potatoes can release more water when mashed, leading to a runnier consistency.
If you plan to serve these immediately or the same day, leave them in the Crockpot on the Keep Warm Setting. If you are reheating them from cold, add them to the slow cooker on High until warm. Then switch it to the Keep Warm setting until you plan to serve.
Store the potatoes in the fridge tightly covered and sealed. For best results, serve within 2 days, but they will last in the fridge for 3-4 days.
On the day you plan to serve, return the mashed potatoes to the crockpot and set it on low for 2-3 hours, stirring occasionally until heated through. Add a bit of milk or butter to refresh the texture if needed.
You can freeze these tightly sealed and they are best when used within a month. After that, they will start to get freezer burned and form ice crystals. Defrost overnight in the fridge.
Variations, Add-ins, and Substitutions
- Grated Parmesan cheese
- Cream Cheese
- Cheddar or gouda cheese
- Green Onions
- Roasted Garlic
- Herbs (fresh parsley, thyme, chives, or rosemary)
- Caramelized onions
- Bacon
- Horseradish
- Dijon Mustard
- Truffle oil
- Mashed roasted vegetables (carrots, parsnips)
- Sautéed mushrooms
- Paprika
- Breadcrumbs
- Chili Flakes or Hot Sauce
More Slow Cooker Crockpot Recipes
Slow Cooker Crockpot Candied Sweet Potatoes
Slow Cooker Crockpot Collard Greens
Slow Cooker Crockpot Bone In Turkey Breast
Slow Cooker Crockpot Oxtail
Slow Cooker Crockpot Neck Bones
Slow Cooker Crockpot Black Eyed Peas
Slow Cooker Chili Mac
Slow Cooker Crockpot Gumbo
Slow Cooker Crockpot Cheesy Potatoes
Pair this with my KFC Famous Bowls recipe and Slow Cooker Crockpot Beef Roast.
Monica O says
So good and so easy! And not having to worry about boiling over, etc was the best. These were so fluffy, buttery, and amazing! Highly recommend and will be using Brandi's method moving forward 🤗
staysnatched says
That’s what I love about them!
Adairea says
Amazing! I needed a good mashed potato recipe for my Easter meal and came right to the site. Easy to make while preparing other foods, and they were so bomb. Definitely using this method going forward!
staysnatched says
Glad to hear it!
Heather says
3 hours and they are perfect. I only finished them with 1/2 cream, 2 Tb butter, salt and pepper. I think they’re better than boiled! Thank you!
staysnatched says
Yay! So glad you think so.
Heather says
@staysnatched, do you think I can do 5 pounds this way? I'm planning for thanksgiving. Otherwise, I'll just use two of my slow cookers.