V's Do-Ahead Slow Cooker Mashed Potatoes Recipe - Food.com (2024)

FAQs

What is the best method to pre cook mash potatoes and reheat later? ›

Add a teaspoon of lemon juice or white vinegar to help keep the potatoes from oxidizing and let them cool then cover tightly and refrigerate. Reheat (microwave, crock pot, oven, stovetop) till slightly warm and then add in the liquids (milk, chicken broth, even a little water to rehydrate can work).

Transfer the mashed potatoes to the slow cooker, and set to LOW. Keep warm for up to 4 hours, stirring once an hour. Stir before serving. The mashed potatoes will stay warm and creamy.

Make-ahead mashed potatoes can be prepped in just 25 minutes, and you can even make them the night before, so come dinnertime you can stress a little less knowing all you have to do is pop your prepped casserole dish in the oven.

Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.

Butter the inside of a crock pot and add the mashed potatoes. Top with a pad of butter and add about 1/4 cup chicken or vegetable broth around the rim of the potatoes to keep them moist and create steam inside the crock pot. Seal the crock pot with the lid and turn it on to the "Warm" setting.

Reheating mashed potatoes in a slow cooker or Crockpot ⇢ Making use of a slow cooker or Crockpot is a great option if you're low on oven space on Thanksgiving Day! Transfer the potatoes to your slow cooker & reheat with the low setting for 3-4 hours.

Yes, it is possible to overcook potatoes in a crockpot. Potatoes can become mushy and lose their shape if cooked for too long. It's recommended to keep an eye on the cooking time and check for tenderness periodically. Once they are fork-tender, it's best to remove them from the crockpot to avoid overcooking.

You can do nearly everything — boil, peel, and mash; stir in milk and salt — up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.

Move the potatoes to a baking dish: Heating the potatoes in an even layer allows them to warm up faster with less drying out. Add more cream and butter: More moisture and fat are the two secret ingredients to reheating any leftovers. For potatoes, reach for half-and-half or broth and butter.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

How many potatoes per person for mashed potatoes? ›

How much Mashed Potatoes should you make? As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes. 4 people use 2 pounds of potatoes.

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

Move the potatoes to a baking dish: Heating the potatoes in an even layer allows them to warm up faster with less drying out. Add more cream and butter: More moisture and fat are the two secret ingredients to reheating any leftovers. For potatoes, reach for half-and-half or broth and butter.

— you may have wondered if you can shave off some party-day stress by making them ahead of time. We've got good news: You can prep the potatoes themselves a few days beforehand — and actually mash them up to 1 day before.

Return your pre-made mashed potatoes to former glory easily on your stovetop. Simply transfer the cold mashed potatoes to a medium saucepan or Dutch oven, cover them, and heat over low until they're smooth, creamy, and heated through.