For the best flavor and texture, use Yukon Gold potatoes. Their naturally buttery flavor complements the other ingredients beautifully. Don't skip the step of drying the potatoes after boiling. This is key to preventing watery mashed potatoes. Adjust the amount of heavy cream to achieve your desired consistency. Start with 1/2 cup and add more as needed, 1 tablespoon at a time. If you don't have fresh chives, 1 tablespoon of dried chives can be substituted. However, fresh chives provide a superior flavor. The slow cooker can be kept on 'Warm' for up to 2 hours after reheating is complete.
Make-Ahead Slow Cooker Mashed Potatoes
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PREP TIME15 mins
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COOK TIME3 hrs 30 mins
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TOTAL TIME7 hrs 15 mins
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SERVING10 People
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VIEWS15
Imagine fluffy, creamy mashed potatoes, infused with subtle flavors, ready to grace your holiday table without any last-minute stress. These slow-cooker mashed potatoes are the ultimate make-ahead dish, freeing you to enjoy precious moments with loved ones.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol66 mg
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Fiber5 g
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Protein8 g
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Saturated Fat15 g
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Sodium210 mg
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Sugar2 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium-low and simmer until fork-tender, about 20-25 minutes.
02
StepDrain potatoes well; return them to the pot. Cook over medium heat, stirring constantly, to evaporate excess moisture, about 1-2 minutes.
03
StepMash potatoes with an electric mixer until smooth. Beat in cream cheese, heavy cream, chives, egg whites, onion powder, salt, and pepper until well combined.
04
StepSpray a slow cooker with nonstick spray. Transfer mashed potatoes to the slow cooker. Cut 1/2 cup butter into pats and distribute evenly over the top of the potatoes. Let cool slightly, then cover and refrigerate overnight or up to 2 days.
05
StepRemove the slow cooker from the refrigerator 30 minutes before reheating to allow it to come to room temperature.
06
StepPlace a clean kitchen towel or paper towels under the lid of the slow cooker to absorb condensation. Cook on Low, stirring occasionally, for 2-2.5 hours.
07
StepStir in the remaining 1/4 cup butter, 1 tablespoon at a time, until melted and incorporated. Continue cooking for another 30 minutes, or until heated through.
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Liam Herman
Jul 2, 2025My potatoes were a little dry, so I added some extra cream. They turned out perfect!
Laury Dibbert
Jun 25, 2025This recipe saved me so much time on Thanksgiving! I'll definitely be making them again.
Vena Altenwerthkub
Jun 17, 2025The family loved them!
Syble Hackett
Jun 5, 2025I added a little garlic powder and some fresh rosemary – it was a huge hit!
Sylvia Muller
Jun 2, 2025These were the best mashed potatoes I've ever made! So easy and delicious.