This make ahead mashed potatoes crock pot recipe is THE best way to make them! Not only are these potatoes creamy, buttery, and super flavorful - but they can be prepped and made ahead of time! (I even have a secret for keeping peeled potatoes from turning brown!) Are you ready to make them? 🙂
🎥 Recipe Video
Why You'll ❤️ Crock Pot Mashed Potatoes
"I love making this make ahead mashed potatoes crock pot recipe because it's so easy to just to throw everything into a crock pot, set it, and forget it! I come back to them once we are ready to eat and mash them up. They are seriously the best mashed potatoes, and you've got to try them."
You'll love that these mashed potatoes can be made ahead of time. I even show you how to keep cut potatoes from turning brown. You can make the potatoes until done and reheat them in your crockpot, or you can make them 4 to 6 hours ahead of time and cook in the crock pot the day of.
This recipe is pretty simple and easy to follow. You start by cooking the potatoes in the crockpot with the chicken broth. About 30 minutes before you're ready, add in the remaining ingredients, and the fun part...mash it up!
This potato recipe is gluten free, sugar free, and vegetarian. To reduce some of the fat in this recipe, use fat free sour cream and half and half. Use slightly less butter and increase the amount of half 'n half to make them creamier. For a low carb keto version try this mashed cauliflower recipe.
🥘 What You'll Need
Here are the ingredients you will need for these make ahead mashed potatoes crock pot recipe:
Russet Potatoes - these always give the best flavor to mashed potatoes. You can always substitute it with your favorite kind of potato.
Minced Garlic - is added to the crock pot right away to warm up and releases the most amount of flavor into the potatoes.
Chicken Broth - you can use low-sodium or fat-free options if preferred.
Sour Cream - use any variety you like.
Half and Half - using cream instead of milk adds extra creaminess to the texture of the mashed potatoes.
Ground Black Pepper
Optional: grated cheese, chopped chives, or thinly sliced green onion.
For exact ingredient quantities, please see the recipe card below!
🔪 How To Make It
Here are the step-by-step instructions for make ahead mashed potatoes crock pot:
Start by spraying a 4 to 6-quart crock pot with nonstick spray.
Add the potatoes, garlic, and chicken broth. Cover and cook on low for 4 to 6 hours or until potatoes are very soft and mash with a fork easily.
Stir the potatoes about halfway through cooking time.
Almost Ready to Mash
About 30 to 60 minutes before serving time, add in the butter and stir until melted.
Add sour cream, salt, and pepper.
Slowly add in the half and, while using a hand mixer, directly in the crockpot. Mix the potatoes until they reach your desired consistency.
Adjust cream as needed.
Add Finishing Touches
If using optional items, mix in the grated cheese and chives or add to the top when ready to eat!
🥗 How To Serve It
Here are a few ways to serve make ahead mashed potatoes crock pot recipe:
Adjust the salt and pepper to your liking.
Serve with my make-ahead gravy or just top with butter, salt, and pepper.
Use Garlic Herb Compound Butter instead of regular butter (omit the garlic called for in the mashed potatoes.
Garnish and make loaded mashed potatoes with any kind of shredded cheese, crumbled bacon, chopped chives, or sliced green onion. I like to add a little dollop of sour cream to mine, also!
Here are a few ways you can vary or make substitutions to this recipe:
You can either peel the potatoes or leave them unpeeled. Leaving the peel on is perfectly fine! It adds a rustic texture and appearance to the end result. (Make sure to clean the potatoes very well beforehand.)
To make them spicy you can either add spice into the mashed potatoes, such as crushed red pepper flakes or chipotle powder - or you can top your mashed with your favorite hot sauce!
Make these loaded and top with shredded cheese, crumbled bacon, green onion, or even french-fried onions!
Swap out the chicken broth with vegetable stock to make this recipe vegetarian.
💭 Top Tips
- Make ahead tip: cut the potatoes up to 24 hours in advance of cooking. Cut potatoes will turn brown, so if not cooking right away, place them in a large bowl of water and fully submerge them. Use a lid, plate, or another bowl to keep them underwater. When ready to cook, drain the water and place them into the slow cooker.
- Add half and half a little at a time while mixing. Adjust the amount of liquid needed to soften and fluff the potatoes to your desired consistency.
- Adjust the salt and pepper to your taste preference.
How To Store
Cool your leftovers in the refrigerator uncovered. Once cooled, place your mashed potatoes into an airtight container and store for up to 4 days.
How To Reheat
Place your leftovers in a microwave-safe dish and microwave, or into the crockpot on low until they are warm - stirring frequently and adding cream or half and half to soften if needed.
How To Freeze
Allow your mashed potatoes to cool before placing them into an air-tight container or freezer bag and freeze for up to 3 months.
To prevent cut potatoes from turning brown, fully cover them in a bowl of cold water. Store the fully submerged potatoes in the refrigerator for up to 24 hours before cooking.
There is already a lot of moisture inside the crock pot so the potatoes shouldn't dry out too much. Stir them frequently to keep them from sticking to the side. If you are keeping warm reduce the heat to warm. If they are drying stir in a little chicken or vegetable stock, or some half and half or cream.
Yes, most definitely. Once the potatoes are done, mashed, and the dairy has been you can keep them on the warm setting for quite some time. Stir your mashed potatoes occasionally, and add broth or cream if needed.
✔️ More Side Dish Recipes
If you are looking for more delicious side dishes, be sure to check these out:
- Mexican Ground Beef and Potatoes Recipe
- Easiest Crock Pot Green Beans
- Baked Zucchini Casserole With Cheese
- Cauliflower Cheese
- Sugar Free Cranberry Sauce
Crock Pot Mashed Potatoes
- 2 pounds russet potatoes (peeled or unpeeled, and cut into 2 or 3" )
- 1 teaspoon minced garlic
- 8 ounces chicken broth
- 1 stick unsalted butter (room temperature, cut into cubes)
- ½ cup sour cream
- ½ cup half and half (to soften the potatoes as needed)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- optional ingredients: grated cheese, chopped chives or thinly sliced green onion.
- Spray a 4 to 6-quart crock pot with nonstick spray.
- Add potatoes, garlic, and chicken broth. Cover and cook on low for 4 to 6 hours or until potatoes are very soft and mash with a fork easily. Stir the potatoes about halfway through cooking time.
- About 30 to 60 minutes before serving time, add the butter and stir until melted. Add sour cream, salt, and pepper. Slowly add in the half and half while using a hand mixer directly in the crockpot mix the potatoes until they reach your desired constancy. Adjust cream as needed.
- If using, mix in grated cheese and chives.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: You can peel the potatoes or leave them unpeeled. Leaving the peel on is perfectly acceptable and results in a more rustic textured mashed potato. Make sure the potatoes are very clean before cutting. It's optional but you can add in grated cheese and chopped chives. Or, make them loaded mashed potatoes and top with grated cheese (instead of mixing in), cooked and crumbled bacon, and green onion.
- TOP TIPS: If you want to cut the potatoes in advance. you will need to submerge them in a bowl of water and keep in the refrigerator up to 1 day ahead of cooking. Drain when ready to use and place in the crock pot.
- SERVING SUGGESTIONS: Serve with gravy or butter. Salt and pepper as needed. Garnish with chopped chives, grated cheese, and even cooked and crumbled bacon if desired.
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