Kitchen notes · a little help before you start
Make Ahead Crockpot Mashed Potatoes
Make Ahead Crockpot Mashed Potatoes is made with Yukon Gold potatoes, chicken or vegetable broth, and heavy/whipping cream.
- Prep
- 20 min
- Cook
- 210 min
- Total
- 230 min
- Original yield
- Serves 10
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
3. Choose the cooking schedule
Check the slow-cooker setting and timing before deciding when to start.
Get to know the ingredients
Yukon Gold potatoes (cut into 1" pieces)
In the method: Prep your potatoes.
chicken or vegetable broth
In the method: Add the broth and salt to your slow cooker.
salt (+ more to taste)
In the method: Add the broth and salt to your slow cooker.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 5 pounds Yukon Gold potatoes (cut into 1" pieces)Ingredient note
Source: 1 cup chicken or vegetable brothIngredient note
Source: 1 teaspoon salt (+ more to taste)Ingredient note
Source: 1 cup heavy/whipping creamIngredient note
Source: 1/2 cup butter (1 stick)Ingredient note
Source: 4 cloves garlic (minced)Ingredient note
Required by source directions; authorized salt/pepper exception.
How to make it
0 of 5 steps completeMake room for Make Ahead Crockpot Mashed Potatoes
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
If you're making these ahead, use the "keep warm" setting and give them a stir prior to serving.
A few questions you might have
What should I prepare first?
Set out the slow cooker, crockpot, and saucepan. Start with this step: Add the broth and salt to your slow cooker.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What check should I look for as it cooks?
Warm it through over medium heat until the butter is melted and the garlic infuses the mixture.
How do I plan the ingredient amounts?
This version serves 10. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Serves 8-10 depending on how much people eat. I recommend using either Yukon Gold or Russet potatoes. See the blog post for more tips/tricks/recipe notes. This is the 7-quart Crockpot I used to make these potatoes. It was fairly full, so I wouldn’t go smaller than a 6-quart.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
