On Thanksgiving the oven is full and every burner is taken. Make the mashed potatoes in the slow cooker instead. They cook in the morning, get mashed right in the pot, and stay hot until dinner.
Ingredients (serves 10–12)
- 5 lb Yukon Gold or russet potatoes, peeled and cut in 2-inch chunks
- 1 cup chicken broth
- 4 cloves garlic, peeled (optional)
- 1 1/2 tsp salt, plus more to taste
- 1/2 cup (1 stick) butter
- 3/4 cup warm milk or half-and-half, plus more as needed
- 4 oz cream cheese or 1/2 cup sour cream
- Black pepper and chopped chives
Steps
- Put the potatoes, broth, garlic and salt in a 6-quart slow cooker. Stir.
- Cover and cook on HIGH for 3 1/2 to 4 hours, or on LOW for 6 to 7 hours, until a fork slides through every piece.
- Add the butter and cream cheese. Mash right in the crock with a potato masher.
- Stir in the warm milk a little at a time until they are as creamy as you like. Season with salt and pepper.
- Switch to WARM. Stir every hour and add a splash of milk if they get stiff.
Keeping them hot and safe
USDA says hot holiday dishes, mashed potatoes included, need to stay at 140°F or above. Slow cooker “warm” settings vary from model to model, so check once with a food thermometer in the middle of the pot. Plan to serve within about 2 to 4 hours on warm for the best texture.
Don’t put cold mashed potatoes from the fridge straight into the slow cooker to warm up. Reheat them on the stove or in the microwave first, until steaming hot, then move them to the preheated slow cooker.
Leftovers
Refrigerate within 2 hours. Eat within 3 to 4 days, and reheat to 165°F.
Sources
- USDA, “Keep Food Safety in Mind this Thanksgiving” (usda.gov): hot foods, mashed potatoes included, at or above 140°F
- Clemson Cooperative Extension, “Slow Cooker Food Safety” (hgic.clemson.edu)
- USDA FSIS leftovers guidance: refrigerate within 2 hours, reheat to 165°F
Crockpot Mashed Potatoes
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Ingredients
- 5 lb Yukon Gold or russet potatoes peeled and cut in 2-inch chunks
- 1 cup chicken broth
- 4 cloves garlic peeled (optional)
- 1 1/2 tsp salt plus more to taste
- 1/2 cup butter 1 stick
- 3/4 cup warm milk or half-and-half plus more as needed
- 4 oz cream cheese or 1/2 cup sour cream
- black pepper and chopped chives to taste
Instructions
- Put the potatoes, broth, garlic and salt in a 6-quart slow cooker. Stir.
- Cover and cook on HIGH for 3 1/2 to 4 hours, or on LOW for 6 to 7 hours, until a fork slides through every piece.
- Add the butter and cream cheese. Mash right in the crock with a potato masher.
- Stir in the warm milk a little at a time until creamy. Season with salt and pepper.
- Switch to WARM. Stir every hour and add a splash of milk if they get stiff. Keep them at 140°F or above (check once with a thermometer).
Notes
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