Mashed Potatoes for a Crowd

Fluffy, creamy homemade mashed potatoes for a crowd that can be made ahead of time.




  1. Peel and cut potatoes into 1 inch cubes.
  2. 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.
  3. Bring to a boil over high heat and cook for 15-18 minutes or until potatoes are fork tender.
  4. Drain and transfer potatoes to a large bowl. Add milk, butter and salt and mash until you reach your desired consistency.


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:

  1. Transfer mashed potatoes to a slow cooker. Cook on high heat for 30 minutes.
  2. Stir and reduce heat to low.
  3. Potatoes can be kept on low for 2-4 hours prior to serving. Stir every 30-60 minutes.
  4. 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.


Make Ahead Tips:

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