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Crockpot Mashed Potatoes?

12 years ago

Seems to me some of you have posted that you do mashed potatoes for a crowd and keep them warm in a crockpot. I did try to do a quick search and came up with a billion cookalong threads that I tried to scroll past. In the end it just seemed easier to ask about it!

I know one could make up the mashed, place them in a crockpot on low, but I wonder how one would keep them from drying out and losing their "fluff"? And how far in advance should I put them in the crockpot so they stay warm but don't "re-cook"?

Who has done this and please share your method! Thanks!

Linda

Comments (5)

centralcacyclist
12 years ago
I did this last year. I have an older crock pot that doesn't get overly hot like the new ones. I made them right before I left for the host's home and put them in the crock pot to serve there. Plugged it in. They were fine for several hours while the other food was made ready. I used a recipe with cream cheese, butter and sour cream.
susytwo
12 years ago
I use my slow cooker to keep the mashed potatoes warm.

I make them the night before with a potato ricer, using butter, milk and sour cream.

From the fridge, they usually need about 3 hours on med-low, until they're warm enough to eat.
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I made them. They were definitely not as light and fluffy as the other make-ahead mashed potatoes I have made for years, but everyone liked them, including my kids. However, I think I prefer the ones I usually make with sour cream and cottage cheese (lumps removed) - they have a lot more flavor. My kids won't eat them b/c of the sour cream but I think in the future, I'll stick with those and just make my kids regular mashed potatoes with butter and milk. Regular mashed reheat well enough for my kids to eat them and easy enough to put some aside for them w/o adding the sour cream, etc. Question for those that use a crock to keep their mashed potatoes warm, have you ever experienced an issue with the texture changing? Years ago, my mom made mashed potatoes in the morning and put them in her crockpot to keep warm. I wasn't there that year, but she told me that they kind of liquified and they had to toss them out. SHe couldn't figure out why, but ever since, she (or I, if we are together) use the recipe that my MIL gave me - the ones with sour cream and cottage cheese and just bake them while the turkey is roasting.
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I have a similar recipe -- 5 pounds of potatoes, one stick of butter, 8 ounces of cream cheese, 8 ounce carton sour cream, salt and pepper to taste. If I use the little red potatoes, I don't even peel! Cook potatoes (peeled or not depending on the kind), until done, mash, add butter, cream cheese and sour cream and salt and pepper to taste. Mix all together and put into a buttered baking dish. Cover and Refrigerate (and can be made day ahead). Warm at least 45 minutes before serving at 350. They also are forgiving if someone is late they can be kept in the oven. With all the butter, cream cheese and sour cream, they don't seem to dry out. AND if you have any leftovers, they make great potato cakes OR potato soup! I figure the 5 pounds will feed 20 people. You can do whatever add ons you wish -- the garlic, rosemary, or make them "loaded" with cheese, bacon and green onions. I've made these for family dinners, weddings, elegant dinners. They're really good mashed potatoes.
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jeri
12 years ago
Me too!

I too add sour cream and cream cheese - I'm not sure, but I think these ingredients are what allows it to stay creamy and fluffy when made ahead and reheated. I also use 2 sticks of butter so that everyone loves them even without gravy!

I find that 3 hours on low is enough to re-heat 5 lbs and then I can turn it to warm for even longer.
doucanoe
Original Author
12 years ago
Thanks! I looked at that Pioneer Woman recipe but holy moly....butter, cream cheese AND cream??? Don't think my girlish figure could handle all that! LOL

I'll add some sour cream and maybe a tad of chicken broth to keep them moist.

Linda
dgkritch
12 years ago
Works great! They don't dry out. The crockpot keeps them "steamed" on warm. No worries!

I just use skim milk and some butter in mine.

Deanna

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