Servings: 8
Equipment
Ingredients
For the make-ahead mash
- 3 lbs Yukon Gold potatoes or Russet, peeled and cut into 1½-2-inch chunks
- 1 tablespoon salt for the cooking water
For finishing
- 1 cup whole milk or half-and-half, plus up to ½ cup more as needed
- ½ cup unsalted butter (1 stick), cubed
- 4 oz cream cheese softened
- ½ cup sour cream at room temperature
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
To serve
- 2 tablespoons butter
- Chopped chives or green onions optional
Instructions
Boil the potatoes
- Put the potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon of salt.
- Bring to a boil, then simmer for 15-20 minutes, until fork tender.
- Drain immediately, then return the potatoes to the hot pot over low heat for 1-2 minutes to steam off excess moisture.
Mash and chill
- Mash with a hand masher or ricer until smooth. Do not add anything else yet.
- Transfer to a container, press plastic wrap directly onto the surface, and refrigerate for up to 2 days.
Finish in the crockpot and serve
- On the day, warm 1 cup of milk with the butter until the butter melts. Pour into a 4-quart or larger slow cooker.
- Add the cold mash and stir. Cover and cook on LOW for about 3½ hours, stirring every 45 minutes, until hot all the way through.
- Stir in the cream cheese and sour cream. Add more warm milk, a splash at a time, until creamy. Season with salt and pepper.
- Switch to WARM and hold for up to 2 hours, stirring in a splash of warm milk before serving.
- Transfer to a serving bowl and top with 2 tablespoons of butter and the chives.
Notes
- Stovetop finish (10 minutes): Heat the milk and butter in a large pot until the milk just simmers, then turn off the heat. Stir in the cold mash for 3-5 minutes until smooth and hot, using low heat if the center is still cool. Off the heat, stir in the cream cheese and sour cream.
- Potatoes: Yukon Golds give the creamiest result. Russets are fluffier and absorb more liquid, so they use the full extra ½ cup of milk.
- Drain right away: Potatoes left sitting in the cooking water absorb it and turn watery and grainy.
- No mixer: A hand mixer, blender or food processor makes mashed potatoes gluey.
- Why the dairy goes in last: The cream cheese and sour cream never get cooked for hours, so they stay smooth instead of splitting.
- Freezing: Freeze the plain mash (after step 4) for up to 1 month. Thaw overnight in the fridge, then finish from step 6.
- For a crowd: A double batch needs a 6-quart or larger slow cooker and more time on LOW. Check that the center is hot before adding the cream cheese and sour cream.
- Serve right away instead: Skip step 5. Mash the hot potatoes into warm milk and butter on the stove, then stir in the cream cheese and sour cream.
Nutrition
Calories: 354kcal | Carbohydrates: 33g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1258mg | Potassium: 805mg | Fiber: 4g | Sugar: 4g | Vitamin A: 775IU | Vitamin C: 34mg | Calcium: 92mg | Iron: 1mg
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