Make Ahead Slow Cooker Mashed Potatoes

5 from 3 reviews

This creamy mashed potato recipe makes perfect mashed potatoes every time. You can make these mashed potatoes ahead of time and store in the refrigerator (or freezer) until you are ready to serve.


Units Scale
  • 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


  1. Peel and cube potatoes. Boil in salted watered under tender. Drain.
  2. Mash potatoes until smooth (no lumps) in mixer.
  3. Add remaining ingredients and mix until light and fluffy.
  4. Cool. Cover and store in refrigerator. May be used anytime within 2 weeks. Potatoes may also be stored in the freezer until ready to use.
  5. When ready to use, dot the top of the potatoes with butter. Bake at 350 degrees for 30 minutes or until heated through.
  6. You may also heat the potatoes by cooking in a slow cooker on low for 4 hours or until warmed through.


Keywords: Slow Cooker Mashed Potatoes