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Crock pot make-ahead mashed potatoes

2012 November 16
by Emily Hill

This year I’m hosting Thanksgiving dinner and you better believe these make-ahead mashed potatoes are on the menu. In fact, they’re in the crock pot and ready to go…six days before Thanksgiving.


Crock pot make-ahead mashed potatoes

I’m looking forward to having Thanksgiving dinner in our home but I don’t want to be so stressed from all the prep work I ‘m too exhausted to enjoy the party. I’m all for recipes I can make ahead of time. In fact, I’m considering making my famous homemade dinner rolls this weekend and freezing them. Anyone else making their rolls early?

These slow cooker make-head mashed potatoes are so yummy you’ll totally lick the beater after making them.

I so totally did…and then ran my finger around the inside of the bowl too.

I prefer using red potatoes because they have a thinner skin. I love leaving the skin on for flavor, texture and those extra nutrients—and I love not peeling five pounds of potatoes. But if reds aren’t your fave, feel free to use whatever potatoes you prefer when making a mashed potato side dish.

Everyone who has tries this recipe loves it…and loves making one less dish on Thanksgiving Day. I’m pretty sure you’ll become a fan as soon as the mashed potatoes are in the fridge and you realized you don’t have to cook the turkey for another two or three days.

Printable recipe for make-ahead mashed potatoes below.

5.0 from 1 reviews
Make-ahead mashed potatoes
Author: 
Recipe type: Side dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 to 12
 
Simplify your Thanksgiving Day by making these mashed potatoes up to a week ahead. And don't worry about flavor--these are absolutely delicious!
Ingredients
  • 5 lbs red potatoes, washed & quartered*
  • 1 (8-oz) package cream cheese
  • 1 cup low-fat sour cream
  • 2 tsp onion powder
  • 1 tsp salt
  • ½ tsp pepper
  • 2 egg whites, slightly beaten
  • 2 T butter
Instructions
  1. Place potatoes in a large saucepan or stock pot and add a dash of salt. Cover with water.
  2. Bring to a boil over medium-high heat. Reduce heat to a rolling boil and cook until potatoes are tender and fall apart when poked with a fork. Drain.
  3. Place potatoes in the bowl of a large mixer. Mash until fairly smooth and no large lumps remain.
  4. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites. Mix until smooth. (I like to whip mine for about 20 seconds on a bit higher speed.) Cool slightly.
  5. Place a removable liner in your crock pot or slow cooker and lightly spray with non-stick cooking spray. Place potatoes in liner and dot top with butter.
  6. Refrigerate overnight or up to one week.
  7. Remove mashed potatoes from fridge about 3½ hours before you plan to serve them.
  8. Place in crock pot or slow cooker and cook on low for 3 hours, stirring once or twice. (They can stay on low another ½ hour or so.)
Notes
* If you like a super creamy mashed potato but don't like red potatoes, feel free to use white rose or Yukon gold potatoes. If you prefer a heartier mashed potato, use Idaho and russet potatoes. If using Idaho or russets, you can try steaming instead of boiling for a creamier texture.


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13 Responses Post a comment
  1. November 16, 2012

    OHMYGOSH! Why did I never think of this? My DIL usually makes the potatoes, but she’s out of town this year and I was bummed to have to deal with the potatoes myself last minute.

    YOU’VE SAVED ME!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Thank you, thank you!!!

    :)
    Cindy Jenkins {Jenkins Kid Farm}´s deep thought ~ She’s ALWAYS Been my Idol! {an American Idol Experience}My Profile

    [Reply]

    Emily Hill Reply:

    Yay! I must have been inspired to post these this year just for you. :)

    [Reply]

  2. November 16, 2012

    Say what?!!!! I had no idea you could make them ahead and they would store well. Gosh, I’d better tweet this sucka out

    [Reply]

    Emily Hill Reply:

    You are the nicest to do that!
    Emily Hill´s deep thought ~ Chocolate brownie trifle on Where Women CookMy Profile

    [Reply]

  3. November 17, 2012

    great idea, em. anything to make the day easier. passing these on to my sister who has potato duty this year.
    ~j
    jamie´s deep thought ~ travel memory fileMy Profile

    [Reply]

    Emily Hill Reply:

    I’m probably going to make my cranberry sauce this weekend too! ;)
    Emily Hill´s deep thought ~ Brown sugar pecan cookies on Tatertots & JelloMy Profile

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  4. November 18, 2012

    I know people can’t image being a vegetarian, but then I show them something like this and tell them I can eat all of it in one sitting!! Life is good.
    Kristina P.´s deep thought ~ My Blog is Just Like "The Satanic Verses"My Profile

    [Reply]

    Emily Hill Reply:

    Life IS good when it comes to entire crock pots full of mashed potatoes.
    Emily Hill´s deep thought ~ Brown sugar pecan cookies on Tatertots & JelloMy Profile

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  5. November 21, 2012

    I just made these and they are so good. It took a lot of strength not to just eat them right now instead of putting them in the fridge. Thanks for the awesome recipe!
    Kami´s deep thought ~ HalloweenMy Profile

    [Reply]

    Emily Hill Reply:

    Yay! So glad you like them! I too had a hard time not eating spoonful after spoonful when putting them into the crock pot.
    Emily Hill´s deep thought ~ Channing Tatum: Sexiest Man Alive?My Profile

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  6. November 30, 2012

    This recipe will really lessen the stress during Thanksgiving. It’s so easy to make and very healthy. Do you also have a recipe for some creamy gravy?

    [Reply]

    Emily Hill Reply:

    I don’t. I usually use the drippings from the turkey and add a bit of a cornstarch dissolved in water to thicken it up. You could try that!

    [Reply]

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  1. 23 Thanksgiving Recipes That Can Be Made Ahead - Cupcakes and Crinoline

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