If you’re searching for a comforting side dish that’s both effortless and delicious, this Make Ahead Crockpot Mashed Potatoes Recipe is an absolute game changer. Perfectly creamy and bursting with gentle garlic flavor, these mashed potatoes cook slowly to bring out the best texture without you needing to hover over the stove. The real magic here is how you can prepare them in advance, making your meal prep seamless and stress-free without sacrificing any of that homemade goodness.
Ingredients You’ll Need
These ingredients are simple pantry staples, each playing a vital role in creating that silky smooth mash we all crave. From the tender Yukon Gold potatoes that offer buttery flavor and creamy texture to the rich whipping cream and garlic that elevate the dish with subtle indulgence, every item has its moment to shine.
- 5 pounds Yukon Gold potatoes: Their natural creaminess makes for ultra-fluffy mashed potatoes without needing to peel, saving you time and preserving nutrients.
- 1 cup chicken or vegetable broth: Adds moisture and depth of flavor while cooking; it’s a lighter alternative to water for more savory results.
- 1 teaspoon salt (+ more to taste): Essential for seasoning the potatoes properly and balancing all flavors perfectly.
- 1 cup heavy/whipping cream: Infuses richness and that indulgent, velvety texture everyone loves in classic mashed potatoes.
- 1/2 cup butter (1 stick): Brings luxurious mouthfeel and a hint of golden flavor that mellows the garlic.
- 4 cloves garlic (minced): Provides a fragrant, savory punch that elevates this humble dish into something truly special.
How to Make Make Ahead Crockpot Mashed Potatoes Recipe
Step 1: Prepare the Slow Cooker Base
Start by pouring the broth and salt into your slow cooker and turning it on to high. This flavorful cooking liquid is going to gently infuse the potatoes as they soften, so it’s important to get this going first to build that underlying savory foundation.
Step 2: Chop and Add Potatoes
Cut your Yukon Gold potatoes into roughly 1-inch pieces. Whether you choose to leave the skins on or peel them is entirely up to you—leaving skins on adds texture and nutrients, while peeling creates a smoother final mash. Toss the potatoes directly into the crockpot, making sure they’re evenly distributed.
Step 3: Cook Until Tender
Give the potatoes a good stir to coat them evenly in the salted broth, cover the crockpot, and let them cook for 3 to 3.5 hours. The goal is to have them fork-tender but not falling apart so they mash beautifully later without turning gummy.
Step 4: Warm the Cream Mixture
While the potatoes finish cooking, melt your butter with the minced garlic in a small saucepan over medium heat. Slowly warming the cream, butter, and garlic together allows the flavors to marry wonderfully, lending your mashed potatoes a silky richness and delicate garlic aroma.
Step 5: Mash and Combine
When the potatoes are ready, mash them directly in the crockpot without draining the broth—you’ll want that liquid to keep them moist. Gradually fold in your warm cream, butter, and garlic infusion, stirring gently to avoid overworking. Season with extra salt and freshly cracked pepper as needed. If you’re preparing these ahead, simply switch the crockpot to the “keep warm” setting, and give the potatoes a good stir before serving for that fresh, just-made feel.
How to Serve Make Ahead Crockpot Mashed Potatoes Recipe
Garnishes
A sprinkle of fresh herbs such as chopped chives, parsley, or even a pinch of smoked paprika can add a pop of color and a burst of fresh flavor that complements the creamy potatoes beautifully. For a little extra indulgence, a pat of melting butter or a drizzle of good olive oil on top just before serving makes the dish feel even more special.
Side Dishes
This Make Ahead Crockpot Mashed Potatoes Recipe pairs wonderfully with roasts, grilled meats, or a hearty vegetable stew. Its creamy texture and savory notes make it a reliable canvas that complements bold flavors and juicy mains alike, creating an always-satisfying meal experience.
Creative Ways to Present
For festive occasions, serve these mashed potatoes in a rustic bread bowl or mounded high on a platter with a well in the center to hold gravy or melted cheese. You could also create twice-baked mashed potato croquettes, using this recipe as a base, for something fun and finger-friendly that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover mashed potatoes to an airtight container and refrigerate. They will stay fresh for up to 3 days and make for easy next-day reheating—ideal for quick meals or boosting your lunch game.
Freezing
Mashed potatoes freeze well when wrapped tightly or stored in freezer-safe containers. Freeze in portions suitable for your household to avoid thawing more than you need. Thawed mashed potatoes might need a little freshening up with butter or cream during reheating to restore that luscious texture.
Reheating
Reheat leftovers gently over low heat on the stove or in the microwave, stirring occasionally. Adding a splash of cream or broth will help loosen them up if they’ve thickened during storage, keeping your potatoes creamy and dreamy every single time.
FAQs
Can I use a different type of potato?
Absolutely! While Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, Russets or red potatoes can also work. Just keep in mind that Russets might be fluffier and red potatoes a bit waxier, which can slightly alter the texture.
Is it necessary to keep the potato skins on?
Not at all. Leaving the skins on adds rustic texture and extra nutrients, but peeling the potatoes results in silkier mashed potatoes. It really depends on your preference and how much prep time you want to spend.
Can I make this recipe dairy-free?
Yes! Substitute the cream with full-fat coconut milk or your favorite dairy-free milk, and use a plant-based butter alternative. The flavor won’t be quite the same, but it will still be deliciously creamy and comforting.
How long can I keep the mashed potatoes on warm in the Crockpot?
You can keep them warm for up to 2 hours on the “keep warm” setting. Stir them occasionally to prevent sticking or drying out, and add a bit of broth or cream if they begin to thicken too much.
Do I have to use garlic? Can I skip it?
You can, but the garlic really enhances the flavor with a gentle kick of savoriness. If you’re not a fan or want something milder, you can reduce the amount or omit it entirely without drastically changing the deliciousness of the dish.
Final Thoughts
This Make Ahead Crockpot Mashed Potatoes Recipe brings effortless comfort food right to your table with minimal fuss and maximum flavor. Whether you’re feeding a crowd or prepping for a cozy weeknight dinner, it delivers creamy, garlicky goodness that feels homemade in every bite. Give it a try—you’ll wonder how you ever managed mashed potatoes without your crockpot doing the heavy lifting!
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
This Make Ahead Crockpot Mashed Potatoes recipe delivers creamy, flavorful potatoes cooked effortlessly in a slow cooker. Yukon Gold potatoes are simmered in broth until tender, then mashed with a warm mixture of butter, cream, and garlic for rich, comforting mashed potatoes that can be prepared in advance. Perfect for large gatherings or holiday meals, this slow cooker method frees up stove space and keeps your potatoes warm until serving.
Ingredients
Potatoes
- 5 pounds Yukon Gold potatoes (cut into 1″ pieces)
Liquid Base
- 1 cup chicken or vegetable broth
- 1 teaspoon salt (+ 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 base: Add the broth and salt to your slow cooker and turn the heat to high, preparing the base liquid for cooking the potatoes.
- Prep and add potatoes: Peel the Yukon Gold potatoes if desired, then cut them into roughly 1-inch pieces. Place the potatoes into the Crockpot with the broth.
- Cook the potatoes: Stir the potatoes to distribute them evenly. Cover the slow cooker and cook for 3 to 3.5 hours, or until the potatoes are very tender and easily pierced with a fork.
- Make the cream and garlic mixture: While potatoes near completion, combine the heavy cream, butter, and minced garlic in a small saucepan. Warm over medium heat until the butter melts and the garlic infuses the cream mixture, stirring occasionally.
- Mash the potatoes and combine: Without draining the broth, mash the potatoes directly in the Crockpot, gradually mixing in the warm cream mixture. Mash gently to avoid overworking and creating gluey potatoes.
- Season and keep warm: Taste and add more salt and pepper as needed. If preparing ahead, switch the Crockpot to the “keep warm” setting and stir before serving to maintain perfect texture and temperature.
Notes
- You can peel the potatoes if you prefer smoother mashed potatoes, but peeling is optional since Yukon Gold skins are thin and flavorful.
- For a dairy-free variation, substitute the heavy cream and butter with coconut milk and vegan butter alternatives.
- Do not drain the broth from the slow cooker before mashing to retain moisture and flavor.
- Be careful not to over-mash, as this can make potatoes gluey instead of fluffy.
- If storing leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently with added cream or broth to loosen the texture.
