Keeping mashed potatoes warm in crock pot ???

[smilie]

My crockpot does not have a "warm" setting, only low and high.

If I make mashed potatoes ahead of time, can I keep them warm on the low setting? Or is that going to make them crispy?

 

[wgeo]

Not sure, but if I would try it, I would open it up and stir it every hour - ish or so. I wondering if stirring would keep them from getting that crunchy top.

 

[sksjasams]

How long do you need to keep them warm? If it's just through a holiday meal, say an hour or two, I think LOW would be fine.

 

[smilie]

How long do you need to keep them warm? If it's just through a holiday meal, say an hour or two, I think LOW would be fine.

Just for Thanksgiving. I'd like to make them up in the morning to get it done and out of the way.

 

[Kellydelly]

I tried that one year and it really was not great. I am curious what advice you will get. I made them a couple/three hrs ahead and put them in the crock and they just don't stay the same for some reason.

 

[RamblingMad]

I’d scoop them into a pot and put them in the oven to keep them warm.

 

[kaddjr]

I have done this and they are fine. Check them occasionally and if you feel they are getting too crusty, turn it off and leave the lid on. They should stay hot. Use a liner foe easy cleanup.

 

[Hikergirl]

Found this online
Keep your potatoes warm for up to 4 hours. Butter the insert of the slow cooker. Drizzle a small amount of cream in the bottom. Transfer the mashed potatoes to the slow cooker, and set to LOW. Keep warm for up to 4 hours, stirring once an hour. The mashed potatoes will stay warm and creamy. Keep stirring in any cream that separates out; you may find that the potatoes get a little thinner as they sit

 

[serenitynow]

I usually make mashed potatoes the day before and keep in fridge. Thanksgiving morning they come out of the refrigerator and piled into the crockpot that has been sprayed with cooking spray and set on low. Gently stir every 30 minutes or so. When the potatoes begin to warm and loosen up, I place pats of butter across the top that melt into beautiful golden pools of butter.

Once they are as warm as you desire, (mine takes about 90 minutes), turn off the crockpot and they will stay warm for at least an hour. it might even be longer than that but around my crew, they never last long enough to get cold.

I do my stuffing/dressing the same way.

Good luck!

 

[3threebabies]

You can also cook potatoes in slow cooker and mash. There are a lot of recipes online, or adapt your favorite. Just remember it is a lot easier to add liquid than take out liquid if end result is too runny. I also recommend chicken stock over water. My sister only makes her holiday mashed potatoes in slow cooker for years now. I even do a dairy free version that is just potatoes, stock and olive oil or bacon fat. My husband doesn’t miss the butter or milk.

 

[MrsPete]

Yes, this'll work. You may need to add a bit of liquid since the constant heat may dry them out.

 

[HeatherC]

I do this all the time. Just make sure you add extra milk and cream if you notice them looking dry. Makes Thanksgiving meal prep sooo much easier if you’re feeding a crowd.

 

[Skippy918]

I make mine in the instant pot, then I mash everything together and then use the keep warm setting until the rest of the meal is ready.

 

[LovesTimone]

I have tried this with a crockpot and for me the results were not good..... they tend to dry out super fast, then you start adding in more butter and cream, they start tasting weird, as well the more you stir them they get like a sticky, pasty texture, the over stirring the potatoes causes the starch to react...... I have used a slow cooker which I have had much better results with, just being able to control the heat really helped... I also have made them the day before, and stuck them in a warm oven.. and they have reheated nicely... I have double ovens.. I use the bottom for keeping everything warm....

I suggest a dry run, so you know exactly how your crockpot is going to work, and how you will need to adjust to get them they way you want...

 

[Arielle22]

I make the potatoes at home and then take to my sister's. At my sister's the potatoes go into the crock pot. We don't have a problem with consistency. However the crock pot is left on for only 2 hours or so.

 

[wvjules]

I do this but do find that they get a little watery from the condensation. Make them a little thicker than you would normally and they will be fine. I never have had a "crusty" issue.

 

[Searc]

I have tried this with a crockpot and for me the results were not good..... they tend to dry out super fast, then you start adding in more butter and cream, they start tasting weird, as well the more you stir them they get like a sticky, pasty texture, the over stirring the potatoes causes the starch to react...... I have used a slow cooker which I have had much better results with, just being able to control the heat really helped... I also have made them the day before, and stuck them in a warm oven.. and they have reheated nicely... I have double ovens.. I use the bottom for keeping everything warm....

I suggest a dry run, so you know exactly how your crockpot is going to work, and how you will need to adjust to get them they way you want...

A slow cooker and crockpot are the same thing.

 

[Wishing on a star]

Mine has a High, Low, and a WARM setting. So I think I would be good to go.

 

[PollyannaMom]

A slow cooker and crockpot are the same thing.

I always thought so too - that CrockPot is technically a brand of slow clooker, just like Kleenex is a brand of tissues, but that the names get interchanged.

 

[Imzadi]

Keep stirring in any cream that separates out; you may find that the potatoes get a little thinner as they sit

When the potatoes begin to warm and loosen up, I place pats of butter across the top that melt into beautiful golden pools of butter.

I also recommend chicken stock over water.

they tend to dry out super fast, then you start adding in more butter and cream, they start tasting weird, as well the more you stir them they get like a sticky, pasty texture, the over stirring the potatoes causes the starch to react.

As others have said, if you have to keep it heated on a temp higher than necessary, you have to keep adding liquid so it doesn't evaporate out. Problem is, they all have problems. Constantly adding extra milk, cream or butter are going to really up the fat content. Adding extra chicken stock is going add extra salt. None of that goes away, just because the moisture does.