My mother gave me this make-ahead crockpot recipe for mashed potatoes after looking online for something to suit her taste. This was what she came up with. I usually make this the night before Thanksgiving or Christmas and store it in the refrigerator in my slow cooker crock. It frees up my holiday to enjoy with family, and it tastes delicious!
Ingredients
- potatoes: 5 pound (peeled)
- cream cheese: 1 pack (8 ounce pack, softened)
- half-and-half: 0.5 cup (or more if needed)
- fresh chives: 0.33333 cup (chopped, optional)
- egg whites, slightly: 2 piece (beaten)
- onion powder: 2 tsp
- salt and ground black pepper: (to taste)
- nonstick cooking spray:
- butter: 0.75 cup (divided)
Metric Conversion
Stages of cooking
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Place potatoes into a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot and stir gently over medium heat until dry, 1 to 2 minutes.
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Mash potatoes with a hand mixer until smooth. Stir in cream cheese, half-and-half, chives, egg whites, onion powder, salt, and pepper until well blended.
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Spray a slow cooker insert with nonstick spray and add mashed potatoes. Cut 1/2 cup butter into 8 pieces and scatter over the top of potatoes. Allow potatoes to cool, then cover with lid and store in the refrigerator overnight or until ready to reheat.
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Remove potatoes from the refrigerator and let them come to room temperature, about 3 1/2 hours.
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Place a towel under the lid to absorb condensation. Cook on Low, stirring once or twice, 2 1/2 hours. Stir in remaining 1/4 cup butter, 1 tablespoon at a time; then cook for another 30 minutes.
