Mashed Potatoes for a Crowd
Fluffy, creamy homemade mashed potatoes for a crowd that can be made ahead of time.
- 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 ¼ cup milk/cream and 4 tablespoons butter 30 minutes before serving to thin them out.
Make Ahead Tips:
- 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.
- 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.