I love mashed potatoes. Really, who doesn’t? And, in my humble opinion, these are the best mashed potatoes that I have ever eaten! These potatoes are incredibly smooth and the cream cheese adds a delicious richness to them.
But the best thing about this recipe? It is a make ahead slow cooker mashed potato recipe – that everyone loves!
I know what you are thinking. Normally when you reheat mashed potatoes, they get grainy. Not so with these potatoes. These mashed potatoes reheat marvelously, eliminating the need to stand over the mixer mashing potatoes as the family gathers for Thanksgiving dinner. In fact, these potatoes are now one of my annual contributions to Thanksgiving and Christmas dinners.
My Mom got this recipe from her sister-in-law, Ann. We have eaten Aunt Ann’s potatoes for many holiday dinners, and they are absolute perfect every single time. This really is the best mashed potato recipe you will ever try. It is the only way I make mashed potatoes.
We’ve always made this recipe ahead of time, which is a total game changer. We used to bake them in the oven to reheat the potatoes. While you can certainly do that, my preferred way to reheat the potatoes is in the slow cooker. It doesn’t tie up the stove and it is one less thing you have to do on a busy holiday.
For Thanksgiving, I typically make the mashed potatoes 2 to 3 days before, and put them in my crock pot. I put the crock liner in my fridge (covered) and leave it there until I am ready to reheat them on Thanksgiving morning. It is so nice to wake up and just put the slow cooker mashed potatoes in the crock pot to warm as you move on to other things.
Trust me. Try this slow cooker recipe once, and you’ll be convinced too! It really is the best mashed potato recipe.
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Here is our family recipe for the best mashed potatoes.
Make Ahead Mashed Potato Ingredients:
- 5 pounds potatoes
- 6 ounces cream cheese
- 1 cup sour cream
- 2 teaspoon onion salt
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 2 tablespoons butter
How to Make Slow Cooker Mashed Potatoes:
Peel and cube potatoes. Boil in salted watered under tender. Drain. Mash potatoes until smooth (no lumps) in mixer.
Add remaining ingredients and mix until light and fluffy. Cool. Cover and store in refrigerator. May be used anytime within 2 weeks. Also, may be stored in the freezer for later use.
When ready to use, dot the top of the potatoes with butter. Heat in your slow cooker on low for 3-4 hours, or until warmed through. Stir occasionally to check temperature.
This recipe makes 8 cups of potatoes, or 12 servings, depending on many mashed potatoes you eat!
If you prefer to heat your potatoes in the oven, bake them at 350 degrees for 30 minutes.