Make Ahead Creamy Crock Pot Mashed Potatoes Recipes

MAKE-AHEAD MASHED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
• In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
• Cover, and bake for 50 minutes in the preheated oven.

CREAMY MAKE AHEAD MASHED POTATOES (CROCK POT)

Steps:

• 1. Place the potatoes, water, chicken broth and butter into a 4-5 quart slow cooker. Season with salt, garlic powder, and pepper. Cover, and cook High for 4 - 4 1/2 hours until potatoes are fork tender.
• 2. Do not remove the excess water from slow cooker. This adds to the creamy texture. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk and the sour cream to achieve a creamy consistency.
• 3. May serve immediately or Keep warm on low until serving up to 2 hours. Just keep the lid on it. Stir before serving.

MAKE AHEAD MASHED POTATOES FOR CROCK POT

Steps:

• Boil peeled potatoes until tender.
• Beat sour cream and cream cheese together.
• Add hot potatoes and beat until smooth.
• Add butter, chives, salt and pepper to taste.
• Place in greased two quart casserole.
• Dot with butter and sprinkle paprika on top.
• Bake at 350 degrees for 25 minutes.
• Serves 8-10.
• NOTE****this recipe can be made the day before dinner and refrigerated in crock pot.
• Then, on the serving day, just turn on crock pot at low setting and cook potatoes for about 2-3 hours, to be ready when the rest of the dinner is ready.
• You may add more butter, cream cheese or sour cream depending upon the consistency you prefer.

MAKE-AHEAD SLOW COOKER MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low and simmer until fork tender, 20 to 25 minutes. Drain water and place pot with potatoes back over medium heat until potatoes are dry, 1 to 2 minutes.
• Mash potatoes using a hand mixer until smooth. Stir in cream cheese, half-and-half, egg whites, chives, onion powder, salt, and pepper. Blend well.
• Spray a slow cooker insert with nonstick spray and add mashed potato mixture. Cut 1/2 cup butter into tablespoon-sized pieces and add to potatoes.
• Cook on Low for 2 1/2 hours, stirring once or twice during the cook time. Stir in remaining 1/4 cup of butter 1 tablespoon at a time and cook for an additional 30 minutes.