Make Ahead Mashed Potatoes for Crock Pot

Total Time
30mins
Prep
15 mins
Cook
15 mins

I made this recipe last year for Thanksgiving. It's very good and saves a lot of time. You may have to lengthen your crock pot cooking time.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Boil peeled potatoes until tender.
  2. Beat sour cream and cream cheese together.
  3. Add hot potatoes and beat until smooth.
  4. Add butter, chives, salt and pepper to taste.
  5. Place in greased two quart casserole.
  6. Dot with butter and sprinkle paprika on top.
  7. Bake at 350 degrees for 25 minutes.
  8. Serves 8-10.
  9. NOTE****this recipe can be made the day before dinner and refrigerated in crock pot.
  10. 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.
  11. You may add more butter, cream cheese or sour cream depending upon the consistency you prefer.
Most Helpful

5 5

Worked like a charm. I omitted the chives and made it a day ahead by not putting it in the oven but just reheating it in the crockpot on low for about 2 hours. Stir it about half way through. It was nice to have the mashed potatoes done ahead of time.

5 5

I used this recipe for a large Thanksgiving dinner -- I upped everything to handle 15 lbs of potatoes! They came out fabulous. From now on, I will always use the cream cheese and sour cream in mashed potatoes -- I left the chives out. The re-heating took a lot longer because of the quantity but I "jump started" it by microwaving them in the large ceramic part of the crock pot then put the ceramic thing in the warmer and they were creamy and tasted like I just made them -- a big hit with everyone

5 5

A tried and true recipe. I had a pot roast in one crock pot and these potatoes in another. What a great recipe. I was able to feed my family and visiting in-laws after my daughters field hockey game. A real comfort food.