Make Ahead Mashed Potatoes for Crock Pot

"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."
photo by The Food Gays photo by The Food Gays
photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by cr8tvmrt photo by cr8tvmrt
Ready In:




  • 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.

Questions & Replies

  1. After I mash the potatoes can I put it into the crockpot and then into the fridg without cooking it in the oven?
  2. What is the brown topping on the potatoes? looks like cracker or bread crumbs. Nothing in the recipe mentions putting anything on the top.
  3. Does it matter what kind of potatoes I use?
  4. Where is the print recipe for your sight?
  5. If I am making this day prior and putting in crockpot, do I still need to bake it or does it go directly in fridge?


  1. 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.
  2. Stop what you are doing!! And make these potatoes!!!! I have made these twice, and I am seriously in love. I look organized by having it done ahead of time and they are oh, so good. They are creamy, moist and so flavourful, you will not believe your taste buds. Why not make your life easier, free up your oven and look like a ridiculously good cook. Seriously...make these potatoes!
  3. I have been making my Thanksgiving potatoes this way for 20 years. I usually make them about 2-3 weeks before and store in the freezer until the day before Thanksgiving when I transfer them to the fridge to defrost. I have always heated them in the oven, but this year will use the crock pot since the temperature in Arizona is expected to be about 89 degrees on Thanksgiving and I don't want to heat up the house any more than necessary. I have cooked my Turkey in an electric roasting pan, so this year will cook it outside.
  4. This is a to die for recipe. It's easy to do ahead. Instead of putting it in the oven, I put it into my crockpot and turned it on low the a few hours before suppertime. It's my husbands new favorite potato dish!
  5. I made these the night before Thanksgiving and refrigerated in the crockpot insert overnight. My picky granddaughter said these potatoes were "amazing". Everyone loved them and it sure helps to have them done ahead of time.


  1. This is my Potatoes this Thanksgiving



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