Make-Ahead Slow Cooker Mashed Potatoes
Make-ahead slow cooker mashed potatoes can be made up to a week ahead of time, which means less prep (and stress and dishes) Thanksgiving Day!
How can you tell I’m not a fan of spending a bazillion hours in the kitchen the day of Thanksgiving? One, we use paper plates, plastic silverware and plastic cups. Two, I’m throwing our turkey in my new roaster oven so it can self baste. (To heck with crispy skin; if you don’t eat the skin, you can have a second slice of pie.) Three, I buy my pumpkin pie from Costco. (Why reinvent the wheel?) And four, putting make-ahead slow cooker mashed potatoes on the Thanksgiving menu.
If you haven’t attempted make-ahead slow cooker mashed potatoes, you’re seriously missing out. These potatoes are absolutely delicious. In fact, sometimes a serving or two goes missing somewhere between the mixing bowl and the crock pot. I think it has something to do with the fact I prefer using red potatoes with the skin still attached. That bit of skin adds flavor and texture and mean not having to peel five pounds of potatoes.
I’m telling you, it’s all about conserving energy!
If reds potatoes aren’t your favorite, feel free to use whatever spuds you prefer. Friends and family who’ve tried these make-ahead slow cooker mashed potatoes become believers. I’m pretty sure you will too once the potatoes are in the fridge and you realize you still have a couple days before that 5:00 a.m. Thanksgiving morning wake-up call.
Before I forget, you can also make my famous homemade dinner rolls a day ahead. The recipe uses a bread machine for the kneading and first rising—another brilliant way to save time and energy so you have more time and energy to eat all the things.
You can thank me later.
Printable recipe for make-ahead slow cooker mashed potatoes below. Enjoy!
- 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 salted butter
- Place potatoes in a large pot and add a dash of salt. Cover with water.
- 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.
- Place potatoes in the bowl of a large mixer. Mash until fairly smooth and no large lumps remain.
- Add cream cheese, sour cream, onion powder, salt, pepper and egg whites. Mix until smooth. Cool slightly.
- 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 with butter. Refrigerate overnight or up to one week.
- Remove mashed potatoes from fridge about 3½ hours before you plan to serve them.
- Place in crock pot or slow cooker and cook on low for 3 hours, stirring once or twice. (They can remain on low another ½ hour or so.) When ready to serve, add a few more dollops of butter (optional).
Looking for an alternative to mashed potatoes? These not-so-skinny cheesy potatoes (aka “funeral potatoes”) are a family favorite. The secret? O’Brien frozen hash brown potatoes. Mmm…
If you’re looking for more yummy recipes, check out my best of Is This Really My Life Pinterest board.
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