I personally love this recipe because it frees me up to prepare other dishes that not only require my constant attention it also gives me the option to plug my slow-cooker in somewhere else besides the kitchen so I have more counter space to prep food on. Once the actual dinner starts, I bring the cooker back into the kitchen and transfer the mashed potatoes to a nice serving bowl. When the bowl needs refilling I can easily refill the bowl from the slow-cooker knowing the potatoes are still warm.
This is one of those recipes that is great to bring to a gathering. With the mashed potatoes prepared in the slow-cooker it is not only transportable, the food is insulated and stays warm longer. When you arrive just find an outlet and the warming resumes immediately. It doesn’t get much easier than that!
Recipe: Classic Make-Ahead Mashed Potatoes
Free up the stove and make these make ahead mashed potatoes in a slow-cooker. Perfect for Thanksgiving and the holidays!
5 pounds Russet or gold potatoes, peeled and cubed into 1-inch pieces
1 cup water
1/2 cup (1 stick) butter
1/2 cup half and half
1/2 tablespoon kosher salt
1 teaspoon minced garlic
1/2 teaspoon fresh ground pepper
1 cup warm whole milk (half and half, sour cream, or cream cheese also works)
Spray the inside of the slow cooker insert with non-stick spray.
Add the cubed potatoes, water, butter, half and half, salt, garlic, and pepper.
Stir the potatoes.
With the lid on, heat the potatoes on high for 4 hours until they are very soft and tender.
Change the heat setting to warm.
Using a potato masher, mash potatoes adding a little bit of warm milk at a time until you reach your desired consistency. *Some people like to use a hand mixer using the whisk attachment. If you decide to use a mixer, be mindful of the speed. If you over mix on a high speed, your potatoes may turn into an unpleasant glue-like texture.
Season with additional salt and pepper if needed.
Optional: Top the potatoes off with additional pats of butter and a sprinkle of chopped fresh parsley.