Creamy Make Ahead Mashed Potatoes Crock Pot Food

SLOW COOKER MASHED POTATOES

Steps:

• In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
• Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

CREAMY CROCK POT MASHED POTATOES

Steps:

• Cut potatoes into quarters (or eighths if the potato is larger) and place in a large pot with your garlic and bullion cubes.
• Cover everything with water and bring to a boil.
• Boil for around 15 minutes, until your potatoes are tender.
• Drain and place a large bowl and mash.
• Mix in your cream cheese and sour cream until well blended.
• Place potato mixture in a lightly greased crock pot and cook on low for 2 hours.
• Mix in your butter, salt and pepper right before you serve.

SLOW-COOKER MASHED POTATOES

Steps:

• In a large bowl, combine the cream cheese, sour cream, 1/4 cup butter, salad dressing mix and parsley; stir in mashed potatoes. Transfer to a 3-qt. slow cooker. Cover and cook on low for 2-3 hours. Top with remaining butter.

CREAMY MAKE-AHEAD MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day., Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes longer or until heated through.

MAKE-AHEAD SLOW COOKER MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low and simmer until fork tender, 20 to 25 minutes. Drain water and place pot with potatoes back over medium heat until potatoes are dry, 1 to 2 minutes.
• Mash potatoes using a hand mixer until smooth. Stir in cream cheese, half-and-half, egg whites, chives, onion powder, salt, and pepper. Blend well.
• Spray a slow cooker insert with nonstick spray and add mashed potato mixture. Cut 1/2 cup butter into tablespoon-sized pieces and add to potatoes.
• Cook on Low for 2 1/2 hours, stirring once or twice during the cook time. Stir in remaining 1/4 cup of butter 1 tablespoon at a time and cook for an additional 30 minutes.

CREAMY MAKE-AHEAD MASHED POTATOES

Steps:

• Preheat the oven to 450°F and adjust an oven rack to the middle position.
• Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.)
• Remove the potatoes from the oven. While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see note below on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind. Break the cooked potato flesh down into small pieces using a potato masher, fork, or rubber spatula. Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed. (Note: it's important to mash the potatoes while they are still hot, otherwise you'll end up with lumps.)
• Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.
• Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don't touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)
• To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.
• Notes: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don't have a stand mixer, you can use a hand-held electric mixer. If you don't have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.

CREAMY MAKE AHEAD MASHED POTATOES (CROCK POT)

Steps:

• 1. Place the potatoes, water, chicken broth and butter into a 4-5 quart slow cooker. Season with salt, garlic powder, and pepper. Cover, and cook High for 4 - 4 1/2 hours until potatoes are fork tender.
• 2. Do not remove the excess water from slow cooker. This adds to the creamy texture. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk and the sour cream to achieve a creamy consistency.
• 3. May serve immediately or Keep warm on low until serving up to 2 hours. Just keep the lid on it. Stir before serving.

MAKE AHEAD MASHED POTATOES FOR CROCK POT

Steps:

• 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.

CROCK POT MILLION DOLLAR MASHED POTATOES (+VIDEO)

Steps:

• Peel and cut potatoes into 1-inch chunks.
• Place the cut potatoes into the bottom of a 6-quart crock pot.
• Dot the potatoes with 1 stick of cubed butter.
• Pour chicken broth on top of potatoes.
• Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender.
• Carefully drain the excess broth from the cooked potatoes. Place back into the crock pot.
• Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference). Season with salt and pepper.
• Add in remaining stick of cubed butter, cream cheese and milk. Mash together until combined. Add more milk if needed until it gets to a consistency you prefer.
• Cover and keep potatoes on the warm setting until ready to serve.

CROCKPOT MASHED POTATOES

Steps:

• Place the potatoes in your 6-8 quart slow cooker. Add in the chicken broth, garlic, and chicken bouillon. Cover and cook on high for 3-4 hours, or on low for 6-8 hours, stirring once halfway through cooking.
• When potatoes are done, add in the half and half, butter, and cream cheese. Mash using a potato masher or hand mixer until desired consistency is reached. You can add more half and half if you prefer creamier potatoes. Season with black pepper as desired.
• Serve immediately, or keep warm in slow cooker until ready to serve, up to 2 hours.

CROCK-POT MASHED POTATOES WITH CREAM CHEESE

Steps:

• Place cut potatoes into a slow cooker and pour broth over the top of the potatoes.
• Cook potatoes on high setting for 4 and 1/2 hours or low for 6-7 hours. Potatoes should be fork tender.
• Spoon some liquid out of the crock, if desired.
• Mash potatoes with a fork or potato masher and add sour cream, cream cheese, 1/4 cup butter, salt and pepper to the crock pot.
• Use beaters to mix just until a creamy consistency.
• Top with chopped chives or parsley, if using, and serve with extra pats of butter.

CROCK POT MASHED POTATOES

Steps:

• Cook potatoes in large pot of boiling water until tender.
• Mash until there are no lumps.
• Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well.
• Cool slightly, place in removable liner of your crock pot and place in the refrigerator.
• Take out of refrigerator about 3 1/2 hours before you plan to serve them.
• Place in crockpot and dot with butter.
• Cook on LOW for 3 hours, stirring once or twice.
• They can be held an additional 30 minutes or more.

MAKE AHEAD CREAMY CROCK POT MASHED POTATOES

Steps:

• 1. Peel and cut potatoes into like sized pieces. Place in large pot of boiling water .
• 2. Cook until potatoes allow a fork to slide into, but are still firm enough to hold their shape. (Approx. 20-30 min. depending on size of pieces.)
• 3. Drain potatoes, place back into pan. Use a wire potato masher, not a mixer! Mash potatoes over low heat until they release all their steam. Do not add other ingredients until this has happened.
• 4. After some serious mashing, add butter and cream cheese. Add half and half, starting with 1/2 cup (add a little more if needed).
• 5. Mash 'em up. I like mine with little chucks of potato. Add seasoning salt and pepper.
• 6. You can place potatoes in a casserole dish and warm in oven & dot with more butter before serving, or refrigerate them over night. Remove from 'fridge a few hours before meal time, place in slow cooker / crock pot to reheat. Add more butter to serve!

THE BEST RICH & CREAMY CROCK POT MASHED POTATOES

Steps:

• Add the diced potatoes to a large pot of water. Bring to a boil and cook until fork tender, about 15 minutes. Drain and mash.
• In the meantime, sauté the diced onion in 2 tablespoons of butter in a small skillet until onion is translucent and beginning to brown. If you skip this step, the onions will be crunchy in your finished potatoes, and nobody wants crunchy onions in their potatoes.
• In a medium bowl, combine cream cheese, sour cream, evaporated milk, cooked onion, salt, and black pepper until blended. Add mixture to mashed potatoes and mix well.
• Transfer mashed potato mixture to the crock pot. We use a 6-quart crock pot, and the potatoes half fill it.
• Can be cooked on low up to 4 hours or on the keep warm setting for longer. Re-moisten with milk and butter if needed.
• Add the potatoes to the slow cooker with plenty of chicken broth to cover them.
• Cook on high for 4 hours or low for 8 hours. Drain the broth from the potatoes and mash right in the crockpot.
• Sauté the diced onion in 2 tablespoons of butter in a small skillet until onion is translucent and beginning to brown. If you skip this step, the onions will be crunchy in your finished potatoes, and nobody wants crunchy potatoes.
• In a medium bowl, combine cream cheese, sour cream, evaporated milk, cooked onion, salt, and pepper until blended. Add to mashed potatoes in the slow cooker, mix well, and cover with the lid.
• Can be cooked on low an additional 4 hours or use the keep warm setting for longer. Re-moisten with milk and butter as needed.