If you’ve been on the lookout for a comforting yet effortlessly convenient side dish, the Make Ahead Crockpot Mashed Potatoes Recipe is about to become your new best friend. This recipe transforms humble Yukon Gold potatoes into a creamy, garlicky delight that practically makes itself while you go about your day. Whether you’re preparing for a big family dinner or just craving that perfect bowl of mashed goodness, these slow-cooked potatoes come out flawlessly tender and rich every single time, with the bonus of being made ahead to save your sanity on the busiest of days.
Ingredients You’ll Need
This recipe shines because it relies on simple, familiar ingredients that each play a vital role. From the naturally buttery Yukon Gold potatoes that form the silky base to the luscious cream and butter that bring indulgence, every component is there to build the perfect texture and depth of flavor.
- Yukon Gold potatoes: Their creamy texture and natural buttery flavor make them ideal for smooth mashed potatoes.
- Chicken or vegetable broth: Adds moisture and subtle savory depth without watering down the potatoes.
- Salt: Enhances the natural flavors and seasons the potatoes perfectly.
- Heavy/whipping cream: Brings richness and a velvety smooth finish to the mash.
- Butter: Adds that classic, irresistible buttery taste every mashed potato needs.
- Garlic: Infuses the creamy mixture with a fragrant boost that elevates the entire dish.
How to Make Make Ahead Crockpot Mashed Potatoes Recipe
Step 1: Prepare the Slow Cooker Base
Start by pouring the chicken or vegetable broth along with the salt into the Crockpot and setting it on high heat. This flavorful liquid bath ensures the potatoes cook evenly, soak in savory notes, and don’t dry out during the long slow cooking process.
Step 2: Prep and Add the Potatoes
While the broth is warming, cut your Yukon Gold potatoes into roughly 1-inch pieces. I typically leave the skins on because they add texture and nutrients, but if you prefer a super-smooth mash, peeling is totally fine. Add the cut potatoes right into the Crockpot with the broth.
Step 3: Cook Until Tender
Give everything a quick stir to combine the potatoes and broth, then cover. Let them cook for about 3 to 3.5 hours or until the potatoes become fork-tender. This slow cooking infuses the potatoes with flavor and creates the perfect canvas for mashing.
Step 4: Warm the Cream Mixture
As your potatoes near tenderness, gently warm the cream, butter, and minced garlic together in a small saucepan on medium heat. This step melts the butter and lets the garlic flavor infuse the cream, creating a luscious, aromatic addition to the mash.
Step 5: Mash and Blend Flavors
Once the potatoes are soft, mash them directly in the Crockpot. Don’t drain the broth — it’s the secret to moist, creamy potatoes! Gradually stir in the warm cream mixture, tasting as you go to find just the right balance. Be gentle with the mashing to avoid gluey potatoes, and finally, adjust the seasoning with extra salt and pepper as needed. If you’re preparing ahead, simply switch your Crockpot to the “keep warm” setting and stir occasionally before serving.
How to Serve Make Ahead Crockpot Mashed Potatoes Recipe
Garnishes
Adding a simple garnish can really make these mashed potatoes feel special. Think freshly chopped chives or parsley for a pop of color and freshness, or a sprinkle of crispy fried onions for added texture and flavor. A drizzle of browned butter or a handful of shredded sharp cheddar can also take this dish to the next level.
Side Dishes
Mashed potatoes are famously versatile and pair beautifully with countless mains. From classic roast chicken or turkey to glazed ham or even vegetarian mushroom gravy, the creamy texture acts as the perfect comfort food canvas to soak up delicious sauces and complement bold flavors.
Creative Ways to Present
If you want to put a fresh spin on serving mashed potatoes, try piping them into decorative swirls on your plates or packing them into ramekins to make individual servings topped with a sprinkle of paprika or fresh herbs. Another fun presentation is layering mashed potatoes into a casserole dish with cheese and breadcrumbs for a crispy, cheesy topping that everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover mashed potatoes from the Make Ahead Crockpot Mashed Potatoes Recipe keep beautifully in an airtight container in the refrigerator for up to 4 days. Make sure to cool them completely before sealing to maintain freshness and prevent condensation.
Freezing
If you want to keep these potatoes for longer, they freeze very well. Pack them into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. They can be stored in the freezer for up to 3 months without sacrificing flavor or texture.
Reheating
Reheat leftovers gently on the stovetop or in a microwave, adding a splash of cream or broth to loosen the texture if needed. Stir frequently to ensure even warming and retain that freshly mashed creaminess.
FAQs
Can I use a different type of potato for this recipe?
While Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, you can use Russet or red potatoes if that’s what you have on hand. Keep in mind that Russets will be a bit fluffier and may need less butter and cream to achieve the same richness.
Is it necessary to keep the potato skins on?
Not at all! Leaving the skins on adds texture and nutrition, but if you prefer ultra-smooth mashed potatoes, peeling is an easy way to get that. It’s a matter of personal preference, so feel free to do what you like best.
Can I make this recipe vegan?
Absolutely! Swap the chicken broth for vegetable broth, use a plant-based milk like oat or almond cream, and substitute the butter for vegan butter or olive oil. The slow cooker method stays the same and you’ll still end up with delicious, creamy mashed potatoes.
How early can I make these mashed potatoes ahead of time?
This recipe is perfect for making a day ahead. You can keep the finished potatoes warm in the Crockpot “keep warm” setting for a few hours or refrigerate and gently reheat when ready to serve. It’s a great timesaver for busy days or holidays.
What’s the best way to avoid gluey mashed potatoes?
Be gentle when mashing and avoid overworking the potatoes. Using a hand masher instead of a blender or food processor helps prevent the potatoes from becoming gluey or gummy. Gradually mixing in the warm cream mixture also keeps the texture light and fluffy.
Final Thoughts
I can’t recommend the Make Ahead Crockpot Mashed Potatoes Recipe enough when you want comfort food that’s effortless, reliable, and utterly delicious. This recipe lets you prep with ease and enjoy creamy, garlicky mashed potatoes that taste like they took hours of fussing, but really just cooked quietly while you relaxed. Give it a try and watch it become your new holiday and weeknight obsession!
Print
Make Ahead Crockpot Mashed Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
These Make Ahead Crockpot Mashed Potatoes are a creamy, flavorful side dish perfect for preparing in advance. Using Yukon Gold potatoes cooked slowly in broth and blended with a warm mixture of cream, butter, and garlic, this recipe ensures tender, rich mash without the fuss of stovetop cooking. Ideal for busy days or holiday meals, the slow cooker does the hard work while you enjoy creamy, perfectly seasoned potatoes with minimal effort.
Ingredients
Potatoes and Broth
- 5 pounds Yukon Gold potatoes, cut into 1-inch pieces
- 1 cup chicken or vegetable broth
- 1 teaspoon salt, plus more to taste
Cream Mixture
- 1 cup heavy whipping cream
- 1/2 cup butter (1 stick)
- 4 cloves garlic, minced
Instructions
- Prepare the Slow Cooker: Add the broth and salt to your slow cooker and turn the heat to high to start warming the liquid.
- Prep the Potatoes: Wash and cut Yukon Gold potatoes into roughly 1-inch pieces. You can peel them if desired, but keeping the skin adds texture and nutrients. Add the potatoes into the Crockpot with the broth.
- Cook the Potatoes: Stir the potatoes gently to distribute salt and broth, cover the slow cooker, and cook for 3 to 3.5 hours, or until potatoes are tender when pierced with a fork.
- Warm the Cream Mixture: While the potatoes finish cooking, combine the heavy cream, butter, and minced garlic in a small saucepan. Heat over medium heat until the butter melts and the garlic infuses the mixture, about 5 minutes. Do not boil.
- Mash the Potatoes: Once potatoes are tender, mash them directly in the Crockpot without draining the broth to retain moisture. Gradually add the warm cream mixture while mashing, stirring gently to avoid overworking the potatoes and creating a gluey texture.
- Season and Serve: Taste and adjust seasoning by adding more salt and pepper as needed. If serving later, use the Crockpot’s “keep warm” setting, stirring occasionally before serving to maintain creaminess and heat.
Notes
- Using Yukon Gold potatoes gives a naturally creamy texture; russets can be used but may be fluffier.
- Do not over-mash potatoes to avoid gummy texture.
- Leaving potato skins on adds flavor and nutrients but peel if preferred.
- This recipe can be made ahead and kept warm in the Crockpot for several hours.
- Adjust the amount of broth if you prefer thicker or thinner mashed potatoes.
