Mashed Potatoes in a Crock-Pot

One thing that always makes my Thanksgiving dinner stressful is preparing the gravy and mashed potatoes right before serving dinner. A friend recommended making the mashed potatoes earlier in the day and putting them in a Crock-Pot on low heat so they won't need any last minute attention. This sounds like a great idea but I'm concerned that the potatoes will get dried out and/or gummy. Maybe adding sour cream or another ingredient would help? Does anyone have any experience with this?

I make mine as always and then just keep warm. One time, I did add a little more cream, just to thin out a bit, but not much.

I also put mine in the nice microwavable serving dishes. They come right next to the aluminum tins. They go in a 500 degree oven and even the micro, but they look like paper. I use those a lot for large groups. I nuke the potatoes for 5 minutes and done. The crock works well, although I don't use it much, it would be a great way.

My holiday potatoes are white mashed, but 1 added sweet potato, salt, pepper, butter and a little heavy cream. Never changed the recipe. Alway tastes great and no one knows there is a sweet potato in the mix.

Thanks for your reply, SarasotaCook. The addition of a sweet potatoe sounds delicious and nutritious! I don't have room on my stovetop or in my single oven to keep the potatoes warm, which is why I'm so interested in the Crock-Pot. Has anyone else out there mastered the Crock-Pot without dryness or a gummy texture?

A couple of years ago, I did this for Thanksgiving. Cooked the potatoes right in the crockpot...took quite a long time! I suggest, as you thought, cooking and mashing as usual on the stovetop, then transferring to crockpot to keep warm. As I recall, I mashed with butter and milk, a little "wetter" than my normal. This was done at least 4 hours before serving, with no loss in flavor or texture. Good luck!

You can cook your potatoes right in the crock. I did cut in small cubes, like 1" cubes and then covered with about 2 cups water. Cooked on high at least 3 hours it took to get soft. You could easily do this the day ahead. Then I drained the water mashed right in the pot with a tater masher, added some milk, butter, seasoning and a little sour cream or add broth and whatever you want. Then mix well, then the day off reheat on low. I bring to room temp before you reheat so it doesn't take too long. I did add a little more broth for me, cuz I wanted them creamier. They turned out fine.

Important to me when you add the milk, bring to room temp or better yet, just heat slightly. I just heated mine in a measuring cup in the micro for just 1 minute. Warm milk to me works best.

Thank, Terri. I'm glad to know there's no change in texture. I'm gonna go for it!

Thanks, Terri. I'm glad to know there's no change in the texture. I'm gonna go for it!

Ahhh, I'm always taking short cuts and not warming the milk. Maybe that's why they're a little gummy sometimes. I'll be sure to do that. Thank you!

Making the potatoes ahead and holding in a crock pot is a great idea!

You can make your gravy ahead as well:

Holiday Help & Tips

There are a few make ahead gravy recipes in the above link

Bren

That Holiday link is gold! Never thought to make gravy ahead of time, too. Warm potatoes in the Crock-Pot and made-ahead gravy...all that last-minute stress and stove-top juggling would be eliminated. Thank you, Bren.

I agree, some very good info on the Holiday Link! Nice Job Bren!

I did this last year, and the thing I didn't count on is that my slow cooker runs HOT, even on low. So the mashed potatoes got a little hard around the edges.

Your mileage (cooker) may vary.

Hmmm...I've been concerned about that. You got me thinking about possibly putting the potatoes in a tall container with a "water bath" in the Crock-Pot. Has anyone tried this idea?

I've found the following two recipes here on Zaar that are now on our standard Thanksgiving day menu. I really like these recipes because I cook them a day or so before Thanksgiving Day, and that saves my "frazzle factor" on the big day!
To Die for Make-Ahead Mashed Potatoes
The Best (Do-Ahead) Turkey Gravy

Thanks, Kendra. This sounds delicious! It looks like adding some sour cream and/or cream cheese helps maintain a smooth texture in the reheating process. I might adapt this recipe for turkey and gravy and experiment with a water bath as my Crock-Pot runs hot.