Mashed Potatoes for a Crowd
Fluffy, creamy homemade mashed potatoes for a crowd that can be made ahead of time.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Total Time: 38 mins
- Yield: 10-12
- Category: Side Dish
- Method: Stovetop, Slow Cooker
- 5 lbs Yukon Gold potatoes
- 1 cup milk, half-and-half or cream
- 1 stick unsalted butter, cut into pieces
- 1 tbsp kosher salt
- additional milk and butter, if making ahead
- Peel and cut potatoes into 1 inch cubes.
- Place potatoes in a large pot and cover with cold water. (You may need to cook in two batches depending on the size of your pot) Generously salt the water.
- Bring to a boil over high heat and cook for 15-18 minutes or until potatoes are fork tender.
- Drain and transfer potatoes to a large bowl. Add milk, butter and salt and mash until you reach your desired consistency.
- Put the boiled potatoes, milk, butter and salt in the bowl of your stand mixer with the beater attachment. Beat on low speed for 2 minutes, then increase to medium speed for 4 minutes. You’ll get perfectly whipped potatoes.
5. Season to taste with additional salt. Add more milk/cream if you like a creamier consistency.
6. Spray the insert of a slow cooker with cooking spray or put a liner in it. Transfer potatoes to the slow cooker and turn on keep warm until ready to serve.
Note: Potatoes will thin out in the slow cooker so make them a little thicker than you’d typically serve them.
To cook from refrigerated:
- Transfer mashed potatoes to a slow cooker. Cook on high heat for 30 minutes.
- Stir and reduce heat to low.
- Potatoes can be kept on low for 2-4 hours prior to serving. Stir every 30-60 minutes.
- If potatoes are too thick, add up to 1/4 cup milk/cream and 4 tablespoons butter 30 minutes before serving to thin them out.
- Yukon Gold potatoes have a thin, buttery skin. You can save time by not peeling them if you don’t mind a chunkier mashed potato.
- For creamier potatoes, add in 4 tablespoons of cream cheese.
- Roasted garlic, chives, parsley and cheese are great additions to these potatoes.
Make Ahead Tips:
- Peeled and chopped potatoes will keep if covered completely in water 24 hours before cooking, or you can boil and mash the potatoes, cool them for 1 hour and then refrigerate overnight.
- Refrigerated mashed potatoes will dry out a little overnight but the condensation from the slow cooker will help. Add up to 1/4 cup milk/cream and 4 tablespoons butter 30 minutes before serving to reach your desired consistency.
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