Creamy Slow Cooker Mashed Potatoes

Elevate your holiday gatherings with our Creamy Slow Cooker Mashed Potatoes, a vegetarian delight that’s both rich and velvety. This American classic is perfect for those who want to enjoy a hassle-free meal, as it can be prepared the night before. With a creamy texture and a hint of chives, these mashed potatoes are free from dairy and eggs, making them suitable for various dietary needs.

Ideal for festive dinners, these mashed potatoes can complement any main dish, from roasted turkey to savory vegetarian options. Packed with nutrients, they provide a comforting side that everyone will love.

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Recipe Collection: Dinner

Serving Size: 10

Cooking Time: 435 minutes

Overview

This make-ahead slow cooker mashed potatoes recipe is perfect for holiday gatherings. It allows you to prepare the dish the night before, freeing up your time to enjoy with family. The creamy texture and rich flavor make it a delicious addition to any festive meal.

Diet Type

Vegetarian

Allergies

Dairy, Eggs

Cuisine

American

Ingredients

• 5 Pounds (lb) potatoes, peeled
• 1 8 Ounces (oz) package cream cheese, softened
• 0.5 Cups half-and-half
• 0.33 Cups fresh chives, minced (optional)
• 2 Large egg whites, whisked
• 2 Teaspoons (tsp) onion powder
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• Nonstick cooking spray
• 0.75 Cups butter, divided

Steps

1. 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, about 20 to 25 minutes. Drain the potatoes and return them to the pot. Stir gently over medium heat until dry, about 1 to 2 minutes.
2. Mash the 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.
3. Spray a slow cooker insert with nonstick spray and add the mashed potatoes. Cut 0.5 cup of butter into 8 pieces and scatter over the top of the potatoes. Allow the potatoes to cool, then cover with a lid and store in the refrigerator overnight or until ready to reheat.
4. Remove the potatoes from the refrigerator and let them come to room temperature, about 3.5 hours.
5. Place a towel under the lid to absorb condensation. Cook on Low, stirring once or twice, for 2.5 hours. Stir in the remaining 0.25 cup of butter, 1 tablespoon at a time, then cook for another 30 minutes.

Recipe Tip: Use a liner in your slow cooker for easier cleanup.