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Mashed Potatoes for a Crowd

Fluffy, creamy homemade mashed potatoes for a crowd that can be made ahead of time.
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Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Side Dish
Servings 10 -12


  • 5 lbs Yukon Gold potatoes
  • 1 cup milk half-and-half or cream
  • 1 stick unsalted butter cut into pieces
  • 1 tablespoon 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 ¼ 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 ¼ cup milk/cream and 4 tablespoons butter 30 minutes before serving to reach your desired consistency.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword christmas, crock pot mashed potatoes, easter, holiday, make ahead, make ahead mashed potatoes, mashed potatoes, mashed potatoes for a crowd, side dish, slow cooker mashed potatoes, thanksgiving, yukon gold
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