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Make Ahead Roasted Garlic Mashed Potatoes, the best holiday mashed potatoes. Made simply with sweet roasted garlic, fresh herbs, and salted butter. Each bite is perfectly smooth, creamy, and so delicious. The secret? Cooking the potatoes together with the milk and cream, then adding in roasted garlic cloves for a delicious garlic flavor that isn’t overpowering. This method makes for the creamiest and most flavorful mashed potatoes. They’re perfect for making ahead of time for easy entertaining!

Make Ahead Roasted Garlic Mashed Potatoes | halfbkaedharvest.com

The secret to these potatoes?

Two things… first, the roasted garlic. Roasting the garlic adds just the right amount of garlic flavor that’s delicious but not over powering.

Second, cook the potatoes together with the milk and herbs. This means no boiling the potatoes, no extra steps, nothing fancy. It turns out that creating almost perfect mashed potatoes is actually really easy.

Make Ahead Roasted Garlic Mashed Potatoes | halfbkaedharvest.com

The steps – roast the garlic

Start with the garlic since it takes time to roast in the oven. If you’ve never done it before it really adds a layer of deliciousness to your recipes.

Simply slice the top portion of the garlic head off to reveal the cloves. Then place the garlic on a small piece of foil, drizzle with olive oil, and wrap the garlic up. Roast for about forty minutes, until the garlic is deeply golden and soft.

Then simply squeeze the cloves out of the garlic skin.

Make Ahead Roasted Garlic Mashed Potatoes | halfbkaedharvest.com

Meanwhile, make the potatoes

Combine the potatoes with the milk and cream in a large pot on the stove. Add the herbs, then cook until the potatoes are tender. This will take about twenty-five minutes or so. Once the potatoes are cooked, drain them, BUT, be sure to save the cream – you’ll need it!

Now, the potato ricer…it’s key to making ultra-smooth mashed potatoes. Do you have to have a potato ricer? No, a good ole masher works too. But if you want the smoothest mashed potatoes, a ricer works really well.

Make Ahead Roasted Garlic Mashed Potatoes | halfbkaedharvest.com

Take the mashed potatoes and those roasted garlic cloves and put them right back into the pot. Then add back the cream and also add some butter. Cook until the butter is melted…and that’s it…the most perfectly flavored creamy mashed potatoes!

Honest these are the BEST – classic, but with amazing flavor and texture.

The added bonus is just how easy these are to make…and that you can make them ahead of time. Steps for warming in the oven, slow cooker, or on the stove are listed in the directions!

Make Ahead Roasted Garlic Mashed Potatoes | halfbkaedharvest.com

Looking for recipes to enjoy with mashed potatoes? Here are my favorites: 

Cider Braised Short Ribs with Caramelized Onions

Creamy Balsamic Mushroom Chicken Marsala

30 Minute Coq au Vin Chicken Meatballs

Lastly, if you make these Make Ahead Roasted Garlic Mashed Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

watch the how-to video:

Make Ahead Roasted Garlic Mashed Potatoes

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Calories Per Serving: 237 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel

Ingredients

Instructions

  • 1. Preheat the oven to 400° F.
    2. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.
    3. Let the garlic cool, then squeeze out the cloves.
    4. Meanwhile, In a large dutch oven, combine the potatoes, heavy cream, milk, sage, and thyme. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork-tender.
    5. Drain the potatoes, reserving all of the cream. Discard the thyme and sage. Press the potatoes and roasted garlic cloves through a potato ricer. Then add them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher.
    6. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper.
    7. If desired, brown a little butter with sage or thyme and swirl into the potatoes before serving. Serve warm and creamy.

To Make Ahead

  • In the Oven: Prepare the mashed potatoes as directed through step 6. Spoon the potatoes into a large baking dish. Cover and refrigerate for up to 3 days. To reheat in the oven, preheat the oven to 325° F. Pour 1/2 cup milk or cream over the potatoes and add 2 tablespoons butter, do not stir. Cover the potatoes tightly with foil and transfer to the oven. Cook for 20-25 minutes, or until the potatoes are warmed through. Stir before serving.
    Slow Cooker: Prepare the mashed potatoes as directed through step 6. Spoon the potatoes into the slower cooker, cover, and keep on low for up to 4 hours. About 30 minutes before serving, turn the heat to low or high, add 1/2 cup heavy cream and 2 tablespoons butter, do not stir. Cover and let the cream warm and the butter melt. Stir before serving.
    On the Stove: Prepare the mashed potatoes as directed through step 6. Add 1/2 cup cream and 2 tablespoons butter. Place the potatoes over low heat, gently stirring until warmed throughout. 
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Make Ahead Roasted Garlic Mashed Potatoes | halfbkaedharvest.com

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Comments

  1. These were so good and took some of the cooking pressure off of Christmas since they can be made the day before. Yum!

  2. 5 stars
    I tend to skip the mashed potatoes at meals but these were amazing. This will be my go to recipe moving forward. The herbs add such a savory touch. I used the left overs as the filling with cheddar cheese in pierogis

    1. Hi Katherine,
      Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!🎄🎁 xT

  3. 5 stars
    So so so good 😭😭😭 I made these the day before serving and could have eaten the whole pot by myself!!!! Amazing as always, best mashed potatoes I’ve ever had💕💕💕

    1. Hi Shannon,
      Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!🎄🎁 xT

    1. Hi Pat,
      Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!🎄🎁 xTieghan

  4. 5 stars
    Cooking the potatoes in the cream and milk was brilliant. People texted me the next day talking about the potatoes. All I say is “Half Baked Harvest once again”, and people groan because I won’t shut up about how awesome all of the HBH recipes are.

    1. Hi Becky,
      Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

  5. Made this twice, first time turned out amazing and second time the mash came out sticky/gummy. I used the same ingredients both times not sure where I went wrong the second time. Also is there any tips to rescue the gummy mash?

    1. Hey Patrice,
      So sorry to hear this. How did you mash your potatoes? If you over mash this is typically how mashed potatoes can become gummy. For example, I would typically not recommend using an electric mixer, unfortunately once they are gummy there isn’t much you can do about it. I hope this helps for next time! xTieghan

  6. 5 stars
    I made these for thanksgiving this year and they were so delicious! I’m a decent cook but not a top chef ha ha, but I’m growing and learning every year and these were easy to make and so yummy! I love that you cook them in the milk and cream! I felt like it made them so much creamier then just cooking in water!

    1. Hey Megan,
      Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan

  7. 1 star
    Awful. Recipe doesn’t call for nearly enough liquid. We followed the recipe precisely and they were burnt to a crisp. Stick with a more traditional recipe if you don’t want your thanksgiving ruined

    1. Hey Austin,
      So sorry to hear this, was there anything you adjusted in the recipe? What kind of potatoes did you use? There should have been plenty of liquid. Let me know how I can help! xTieghan

  8. Thank you for this AMAZING recipe! I opted to make these for the make-ahead opportunity to alleviate some stress on Thanksgiving. Since Thursday I have made twice more and shared with about 15 people. These are the creamiest, most flavorful, beautiful mashed potatoes ever. Boiling the potatoes in the cream and milk, along with the herbs infused them with such flavor and then adding the roasted garlic was next level. They stay creamy upon reheating and smell amazing all along the way. Your photography, step-by-step detail and serving suggestions are incredible too. I can’t wait to try more of your recipes!

    1. Hi Julie,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  9. 5 stars
    Delicious! I also made the night before and put in the crockpot for easy transport. As suggested, I added some of the left over sage/thyme infused cream and a bit more butter when warming up. The hint of roasted garlic and spices took this crowd favorite to a new level. Thank you!

    1. Hey Colleen,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

  10. 5 stars
    Wow, SO delicious! I was in charge of potatoes for Thanksgiving and I knew I couldn’t go wrong with these. They were fantastic and my entire family devoured them. Thank you for such a great and easy recipe! Will definitely be making these again.

    1. Hey Catie,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

    1. Hey Amy,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

    1. Hi Krista,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

      1. Our teenage daughter HATES potatoes (especially mashed) other than fries. She has hated the texture since she was a toddler. These were served at her college friendsgiving and she texted, “Mom, I tried some mashed potatoes and they were AWESOME!” I LOVE mashed potatoes now-Can you believe it Mom?” Thank you Tieghan for a recipe that I will keep forever and make time and time again.

        1. Hey Ellen,
          Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan

  11. 5 stars
    With 18 people coming for Thanksgiving I was desperate for some make ahead help. I was also hesitant since I’ve never been thrilled with reheated mashed potatoes BUT these were fabulous. I increased the recipe and reheated with additional cream and butter and then put them in a crock pot to keep them warm and free up the stove. They were the best mashed potatoes ever and every last morsel was consumed.
    Thank you so much for this wonderful recipe… oh, one change, not being a huge garlic lover I only roasted three large cloves of garlic.. that seemed just the right hint of garlic for me.

    1. Hi Penny,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

  12. Most flavorful and creamy mashed potatoes I’ve ever made! I made them for Friendsgiving today and loved them. I didn’t have a potato ricer and lost my masher, so I used a hand mixer. I followed the steps to drain and reserve the cream, but I scooped a ladle or 2 of it back into the potatoes while I used the hand mixer to cream them. I used my regular garlic press to help mash up the roasted garlic, then I added it into the potatoes and blended them in with the hand mixer as well. They might have been denser than they would have with the potato ricer, but they were super smooth still! I hadn’t roasted garlic before or used fresh herbs in mashed potatoes and those touches were a game changer! Will forever be adding roasted garlic and fresh herbs to my potatoes.

    1. Hi Rachel,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

    1. Hi Brooke,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  13. 5 stars
    Made these for a thanksgiving potluck at work and they were the hit of the party! I’m embarrassed to say this was my first time ever making mashed potatoes and it was so easy! The grocery store was all out of fresh herbs so I used dried herbs. But still came out great

    1. Hi Danielle,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  14. 5 stars
    Made these for Thanksgiving this year. They are the bomb dot com. Eating leftovers as we speak, I think they were my favorite part of the spread this year. The reheat method is genius. I added a little bit of truffle salt, other than that followed exactly. These will be our go to mashed potatoes going forward!

    1. Hey Ashley,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  15. 5 stars
    Very yummy! I made them yesterday and served them today for Thanksgiving. I forgot the step about adding the milk and butter at the end but they were still delish!

    1. Hey Kelly,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  16. 5 stars
    I love how they’re cooked in the milk and cream! The fresh roasted garlic really adds to it too. I didn’t have a rice thingy so I had to go the old fashioned potato masher route. Because of that, the garlic didn’t get mashed as well and kinda remained in random chunks. I would recommend a food processor or something to get it smashed and evenly dispersed. But overall – so good!!

  17. 5 stars
    Doubled it exactly and made this to a T for potluck thanksgiving and it was a crowd pleaser!!!! Everyone asked how I did it. Perfection, thank you

    1. Hi Andrea,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

    1. Hi there,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  18. If keeping warm in the slow cooker, do I set to low, or only set to low when I’m prepping to serve? The directions say say to low to keep warm and then set to high or low when preparing to serve. Just don’t want to overcook if I’m through step 6 a couple hours before dinner. 😬

    1. Hi Catherine,
      I haven’t tried this recipe with minced garlic, you really want the whole gloves in order to be able to roast them. I would maybe just use a teaspoon here. I hope you love the recipe! xTieghan

  19. These are hands down the best mashed potatoes I’ve ever made. Delicious! The only change I made was that I used dry sage because I couldn’t find any fresh. Still tasted great!

    1. Hey Abbey,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  20. 4 stars
    After roasting the garlic 40 minutes it turned to mush inside the cloves. I got some of it off the casings but a lot was wasted.

    1. Hi Cheryl,
      That is the point:) So it can easily be squeezed out and mixed with the potatoes. Thanks for trying the recipe! xTieghan

  21. Just to be sure – for the make ahead version, only 2 tbsp of butter needed, right? The ingredient list has 6-8 so wanted to check! Thank you!

    1. Hi Lisa,
      The 6-8 tablespoons is used in step 6. Then, to make ahead and reheat you will add 2 more tablespoons. I hope you love the recipe! xTieghan

    1. Hi Louise,
      For this recipe I would not recommend using the instant pot, for best results please use a slow cooker or stove top. I hope you love the recipe! Cheers! xTieghan

    1. Hi Yana,
      You bet, totally fine to use. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Eryn,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  22. 5 stars
    Super duper yummy! One thing though – I used rosemary along with the other herbs and I absolutely recommend tying up your herbs or putting them in a cheese cloth before popping them in with the potatoes. I had to fish a whole lotta leaves out.

    But otherwise, this was an amazing recipe!!

    1. Hey there,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

    1. Hi David,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  23. Believe it or not, this turned out almost TOO creamy – almost the texture of cream cheese frosting. Delicious taste, though.

  24. 5 stars
    Just made these delish mashed potatoes ahead of time for Thanksgiving. Love them! So easy and the roasted garlic is fantastic.

    1. Hi ToniAnn,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  25. Found that the whipping cream/whole milk liquid did not cover the potatoes in the pot. Would you recommend supplementing with a little water or more whipping cream or whole milk? Thanks

    1. Hi Meg,
      Once boiling they should be fine but I would just add some more milk. I hope you love the recipe. Happy Thanksgiving! xTieghan

  26. 3 stars
    Made these today. Flavors were lovely, however, adding the cooking liquid (cream and milk)back to the riced potatoes introduced more starch. Will return to a different cooking method next time.

    1. Hi Jill,
      Yes, that would be just fine to do! I hope you love the recipe, please let me know if you give it a try! xTieghan

  27. Just halved the recipe to do a trial run before Thanksgiving! Didn’t have sage, but otherwise followed the recipe as was written and they came out DELICIOUS! and easy too! highly recommend- thanks Tieghan!

    Also, it’s one of the first Thanksgiving where our family is apart, and we’re all making these potatoes for the first time!! We can’t wait 🙂

    1. Hi Cossette,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  28. Can the potatoes be made a day ahead for the crockpot reheating option? Or should they really just go straight into the crockpot for the 4-hours on low? I’m so excited to try this!

    1. Hi there,
      I have the make ahead instructions for the slow cooker listed above:) I hope you love the recipe. Happy Thanksgiving! xTieghan

  29. I can’t wait to make these! If I’m doubling the recipe and using one of the reheating methods- should I be doubling the amount of cream and butter added as well? So 1 cup heavy cream and 4 tablespoons butter?

    Thank you so much!

    1. Hi Nik,
      If you are doubling the recipe, you will want to double everything. I hope you love the recipe! Happy Thanksgiving! xTieghan

      1. 5 stars
        Thank you! The answer to the questions is obvious now that I take a moment to calm down and think lol. These turned out AMAZING by the way. I easily doubled the recipe and mashed them with a masher vs the ricer- still turned out creamy and full of flavor. So excited to serve these at dinner tomorrow!

      1. I made these ahead of time tonight!!! Omg the roasted garlic smells out of this world! The recipe tasted amazing, can’t wait to serve tomorrow! Happy thanksgiving xoxo!

        1. Hi there,
          I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  30. 5 stars
    These were SO easy and like Teighan says, the roasted garlic is a must!! Such an easy step that adds such a flavor packed layer of deliciousness! Follow the recipe to a T!!

    1. Hey Lauren,
      Yes, buttermilk should be totally fine for you to use. I hope you love the recipe, please let me know if you give it a try! xTieghan

  31. Hi! Just to clarify, do you add the butter and cream if making ahead or wake until you reheat them? Or do add more cream and butter when reheating?

    Thanks!
    Mary

    1. Hey Mary,
      You will follow all of the directions fully through step 6 and then add additional butter and cream as noted in the reheating instructions. Please let me know if you have any other questions! xTieghan

    1. Hey Shelby,
      You definitely won’t get a smooth consistency that you want in mashed potatoes, but yes it will work. I hope you love the recipe, please let me know if you give it a try! xTieghan

  32. Hi! Can I prep these through step six on Sunday to warm & serve on Thanksgiving day? The Thanksgiving make ahead menu says to prep mashed potatoes on Sunday, but can only refrigerate three days. Just want to make sure I am not making too early!

    1. Hey Hannah,
      Yes, that would be fine to do. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Rory,
      I would not recommend using the instant pot for this recipe. Please let me know if you have any other questions, I hope you love the recipe! xTieghan

      1. So in your Slow Cooker Cheesy Garlic Herb Mashed Potatoes recipe, you have an instant pot option (pressure cooking). What would be the difference between these recipes that you don’t recommend instant pot for this recipe?

        Thanks!
        Karen Ford

        1. Hi Karen,
          Honestly, based on that recipe it seems as though people have issues with a “burn” notification on the instant pot. I’ve not experienced this and I don’t know why it happens for some, but I would rather the recipe work flawlessly for my followers, especially on Thanksgiving. I would stick with the slow cooker or stove top for this recipe:) xTieghan

    1. Hey Kristen,
      You bet, just make sure your cooking vessels are large enough. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Monica,
      You can go to the servings and adjust them, the ingredients will automatically adjust for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey there,
      Yes, that will work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan

  33. I love the idea of making them ahead of time and reheating because I hate when the potatoes get cold while getting everything else to the tabel. My question is, do they have that weird starchy texture/aftertaste like when you reheat in the microwave?

  34. 5 stars
    Gosh I just split this recipe in half to taste test before Thanksgiving and I am known for my delicious mashed potatoes but this recipe takes it over the edge!!! Omg this is a very special and I’m going to switch it up with this gem!! I feel like sitting here and eating the entire batch!
    Thank you! 🥰

    1. Hey Rosemarie,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

    1. Hey Rita,
      You can use another herb in place of the sage, thyme or rosemary would both be great. I hope you love this recipe, please let me know if you give it a try! xTieghan

  35. You don’t specify anywhere but how far in advance can you make these? Trying to get as much done ahead of time because cooking for 35 people. Could it be 4-5 days ahead or the average 3?
    Thanks

    1. Hey Maria,
      I would say no more than 3 days in advance. I hope you love the recipe, please let me know if you give it a try! xTieghan

  36. These look amazing! If you had to pick, do you have a preference on your reheating method? Thanks for all the wonderful recipes!

    1. Hey Sammy,
      Any of the reheating methods work well which is why I shared them all, each have been tested and I’ve gotten great results! I hope you love the recipe, please let me know if you give it a try! xTieghan

  37. 5 stars
    In your video it shows you making these with an Instapot. Can you share directions on how you cook them that way? Thank you!

    1. Hey Rozalyn,
      I would highly recommend just using the stove top or slow cooker instructions for best results. I hope you love this recipe, please let me know if you give it a try! xTieghan

  38. 5 stars
    These were delicious with unbelievable depth of flavor. Thank you!!

    I will say that it was my first time using a potato ricer and they felt a little grainy and not entirely smooth. Do you think my potatoes were not tender enough?

    1. Hey Jen,
      I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. The potatoes might have needed to cook a little longer. I hope you have an amazing week! xTieghan

  39. 5 stars
    These are the perfect make ahead mashed potatoes! Cooking the potatoes with the fresh herbs gave an extra layer of flavour in addition to the roasted garlic. The texture of the mashed potatoes was absolutely perfect. This is The Keeper make ahead
    mashed potato recipe…. Thank you!

    1. Lol my internet cut out as I was commenting – this is in response to a query regarding subbing in a plant-based milk!

  40. Just made these last night and they were perfect. I thought the garlic would be overpowering, but it was just right. I used a potato ricer for the first time and it is a game changer! Thanks for a great recipe.

  41. 5 stars
    Made this dish and it turned out soo good! I wasn’t home in time to add the apples, but I will either cook them tomorrow in some chicken broth and add them or just do it next time. I think it would add an interesting texture/flavor. Definitely a new family favorite. Made this with the HBH make ahead mashed potatoes and it was so good. My slow cooker could not fit 5 lb of bone-in short ribs so I did 3.5. Next time I will either add extra meat that doesn’t have the bone or just do less broth/cider.

      1. Hey Kimberly,
        I would just mix by hand with a potato masher, a stand mixer can easily over mix the potatoes making them gummy. I hope you love the recipe! xTieghan

  42. I want to try the slow cooker way but it says prep until step 6 before putting in slow cooker. Seems like I’m cooking twice. Can you confirm directions for slow cooker? Thx!

    1. Hi there! Yes, prepare until Step 6 for the slow cooker 🙂 The will be nice and creamy and delicious! xTieghan

  43. We always use an electric hand mixer to ‘mash’ our potatoes and don’t own a ricer or masher. Do you think that would work with this recipe? I’d hate to have them end up gluey and grey. Thank you.

  44. how would I cut down this recipe for 2, not 8 servings ??
    would like to try this, but it’s just me and hubby.
    thanks!

      1. When reheating the next day, is the 1/2 cup cream and 2 tablespoons butter in addition to what was already added in step 6 the previous day?

    1. Hi there! If you’re cooking on the stove top I would keep a close eye on it, but I don’t usually have problems when I make them in an Instant Pot! 🙂 xTieghan

  45. Genius!!! While everyone has their favorite mashed potatoes, your method for reheating will be the hint that carries on for generations. I will be trying your recipe for the potatoes. I assume using milk to cook provides a richer mashed potatoe.

  46. Can these be refrigerated then placed in the slow cooker and or the stove top to warm? It only states refrigeration in the oven method, these sound fabulous!

  47. Could these be made using the IP method in the Cheesy Garlic Herb Mashed Potatoes recipe? And…should I have any concerns about it being kept on warm for 5-6 hours instead of four? Just wondering if doing so would overlook something critical food safety-wise.

  48. For dairy free, is it possible to sub coconut milk for both the cream and whole milk? Or would it make the potatoes too watery?

  49. 5 stars
    I’m asking a “DUH” question here. Any reason the dish can’t be frozen and then brought to room temp before reheating? I am going to make this dish but anything I can do the week ahead would really help. Thanks as always “T”! ~Bec

  50. Do you know how many cups of cut potatoes you are using? Google says 1# is 2.25 cups. Does 10 cups sound correct?