If I had an older crockpot, I'd try it.
With the newer ones...I don't know. They run SO hot, even on low.

I agree with being able to try it with an older crockpot. I think the newer ones seem hotter too. This is an interesting question, as I was wondering how to do mine ahead of time too. I used the new microwave steamer bags the other night...put the potatoes in, steamed them and then mashed them. That worked pretty good.

If your crockpot runs too hot, why not turn it into a steamer if you have a casserole or pan you can set into it with water below. Maybe you can test the temp with water beforehand. Is there any way you can set up a sterno warmer. I think your idea has merit. I don't think I would have thought of the crockpot.

Put the potatoes in a micro safe bowl and nuke them as you are ready to sit down. They will be a lot better than if they had been sitting in a crock pot for a couple of hours.
Linda C

Thanks everyone for your input. I'm not sure that the microwave would work that well. I'd like to have the mashed potatoes taken care of a couple of hours before sitting down to eat and warming them in the microwave would probably take too long. I'll have to check out just how hot my crockpot gets. I'll check it with water ahead of time and may try the steaming approach. Again, thanks for everyone's input.

Chris

Yes indeedy...I do this all the time when I have holidays. Here is the recipe I use but if you google there are alot out there.

Make Ahead Mashed Potatoes

5 lbs. potatoes, peeled and quartered
6 oz. cream cheese
1 C. sour cream
1 t. salt
1/2 t. black pepper
2 egg whites, slightly beaten
1 T. butter

Cook potatoes in large pot of boiling water until tender, about 20 minutes. Drain; mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Spray a 9 x 13-inch casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. Cool slightly, cover and refrigerate up to 3 days. Take out of refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake, covered, 40 minutes or until steaming hot in center.

Note: Alternately, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.

Makes 12 servings

Here is a link that might be useful: Razzledazzlerecipe Link for Thanksgiving

I always, always keep my mashed potatoes in a crockpot for the dinner. I make them in the morning, and put them in a cold crock pot, then turn it up to low. Since they are already hot when I put them in, and since it takes so long to heat up, they don't get too hot and dried out. I have done this now for about 6 years. Might as well try it. I am sure all crock pots are different, but if it gets too hot, just keep an eye on it and turn it off to be turned on again later if yo need to.

I always make mine about an hour or 2 before the turkey will be done and leave them in a bowl on the counter. Then as I am carrying things to the table I put them into the microwave on high for 5 minutes. This year I have a new microwave so it will probably take a lot less time. I learned that trick when once I went to a dinner party and as I was arriving the hostess was just finishing up making the mashed potatoes before joining us in the living room for cocktails. I asked and she told me she always does mashed potatoes ahead....and they were wonderful and reheated in very little time. The butter and cream you add to the potatoes when mashing makes them heat vry quickly.
The recipe flamingo posted is delicious, but not traditional mashed potatoes.
Linda C

I always reheat them in the microwave for a couple of minutes. I have done that for over 20 years and they are fine.
Clare

WOW! One way or the other, my mashed potatoes will be made ahead of time! Thanks everyone for your ideas. I didn't realize it would be OK to keep prepared mashed potatoes on the counter for a couple of hours before serving, and then just re-warm them in the microwave for a few minutes. I was thinking of refrigerated mashed potatoes taking so long to reheat in the microwave. I really appreciate all of your help.

Chris