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Slow Cooker Recipe
Refrigerator Mashed Potatoes
I love mashed potatoes. Who doesn’t—and not just for holidays, but year-round? But I don’t make them as often as I’d like because of the time and effort they require. Also, if I’m hosting friends or family for a meal, mashed potatoes need way too much attention just as the meal is coming together. Who needs more stress then?
I did discover a great solution so we can have mashed potatoes any time. Refrigerator Mashed Potatoes eliminate the last-minute pressure when making this must-have side dish. I simply prepare the potatoes ahead of time, whenever it’s most convenient, and then heat them up in my slow cooker before serving them. Another huge perk of doing it this way is that I’m not tying up stove space, so I have more room to prepare other food.
So the next time you’re hosting, make your side dish a few days ahead and enjoy a night of stress-free entertaining.
Refrigerator Mashed Potatoes
from Fix-It and Forget-It Big Cookbook, page 568
Prep Time: 30 minutes
Cooking Time: 2 hours
Ingredients:
5 lbs. potatoes
8-oz. pkg. cream cheese, softened
1 cup sour cream
1 tsp. salt
¼ tsp. pepper
¼ cup crisp bacon, crumbled
2 Tbsp. butter
1. Cook and mash potatoes.
2. Add remaining ingredients except butter.
3. Put in slow cooker and dot with butter.
4. Cover. Cook on Low for 2 hours if potatoes are warm. (Cook refrigerated potatoes on Low for 5 hours.)
Tip: These potatoes can be made several days ahead and refrigerated. You’ll have to cook refrigerated potatoes a little longer in your slow cooker—on Low for 5 hours.
My daughter has made a very similar recipe for years. Yummy potatoes.
My family and i have been making these potatoes for years; it’s so nice to be able to make them and even keep them overnight before either heating in the slow cooker or the oven. We even sprinkle crushed potato chips on top!
This one is also good with some carmelized onion added with the bacon.
can they be microwaved if you are just wanting to have a little at a time?
This is how I’ve made all my holiday mashed potatoes for years, except I never thought to put some bacon in them! Sounds HEAVENLY! I add 2 cloves of minced garlic to the potatoes when I boil them, tastes pretty darn good like that, can’t wait to add the bacon next time I make them.
I’m not getting it… what’s different about this recipe than any other. I mean can’t you keep any type of mashed potato in the fridge. I’m not trying to be smart. I’m just a single old bachelor trying his best.
I think the deal is if you reheat them just normally they taste stale. For some reason this slow method truly tastes like you just them.>
I with you Doug. I don’t usually reply to these things but I have been making mashed potatoes for decades, always make extra and put them in the fridge to reheat later in the microwave and they have always come out just fine. I’m not sure why I would want to dirty my crock pot and use up the electricity to have it plugged in all day to do something I could do in the micro for two minutes. Just scratching my head at this suggestion.
I have always made mashed potatoes with milk & butter. I just stir them up and micro them on a low reheat and they taste like fresh (my opinion). While in the fridge, it gets soupy. This recipe has sour cream & cream cheese and I assume that it will not water.
This sounds good. However, I always make gravy. I’m wondering if these would still taste OK with gravy if I left the bacon out. I know these are a stand alone side with the bacon in them. But without, will the flavor clash with gravy since there is cream cheese & sour cream in them?
Sounds Awesome~Gonna Try It
I ALWAYS put cream cheese and sour cream (sometimes mayo) in my mashed potatoes and they are good with gravy or without.. Only way I think these would e different for me is if I cook the potatoes in the crock pot all day while I am at work and then all i have to do is mash them when i get home and add my other ingredients
Okay thanks I was just trying to figure out if I was doing something wrong or different than everybody else. I just use butter and milk and sometimes colby cheese if I’m going to have them with Sauerkraut.
I make all different types of mashed potatoes. When i make regular mashed (butter & Milk) I make enough so I have leftovers then the next morning I fry up onions in butter & then add mashed potatoes, mix it up, let it get crisp brown & then flip the mashed & get crisip brown, can season with salt & pepper. I then make 2 eggs over easy & serve the eggs over top the fried mashed potatoes. YUMMY!!!
Another mashed potato I make is instead of adding milk & add a half bottle or so of ranch dressing. I add the ranch till its creamy & tastes good. I sometimes also add spinach & herb seasoning (tastefully simple).
I was watching 30min. meals the other day with Rachel Ray and she made Wasabi smashed potatoes…she used one tablespoon of wasabi paste when she “smashed” her potatoes. She added a little salt (no pepper since the wasabi was heat enough) and heavy cream to balance out the wasabi paste…
thought I’d give you guys another idea… enjoy!