Although the highlights of a Mashed Potato Bar are the variety of toppings, you’ll want to whip up some creamy mashed potatoes first. And that’s where this recipe comes in handy! Using just a few traditional ingredients, your mashed potatoes will be delicious and ready for the bar.
Switch things up for your bar by using these Slow Cooker Sour Cream and Onion Mashed Potatoes or Slow Cooker Mashed Sweet Potatoes (or make more than one pot for your bar!).
Why make a mashed potato bar?
When it comes to preparing something for a large crowd at your next party, adding this mashed potato bar to the buffet line is a win-win. With this recipe, you’ll make a large helping of fork tender potatoes, and you can get pretty creative with the toppings.
Getting everyone involved and bringing a topping of their choice is also a great idea. This is truly a time when all hands can be on deck and be fun in the process. Mash potato bars are sure to become a popular party idea! You can make it fancy by using martini glasses instead of bowls.
Recipe Ingredients
- Gold Potatoes: This mix of South American yellow potato and North American white potato makes for the perfect mashed potato.
- Chicken Stock: Helps flavor the potatoes during the slow cooking process.
- Heavy Cream: Makes the potatoes nice and creamy. Don’t have heavy cream? You can use cream cheese and a splash of milk.
- Butter: What are good mashed potatoes without butter?
- Seasonings: White pepper, salt, and garlic add the perfect flavor to the potatoes.
Step-by-Step Directions
Step One – Add skinned, quartered, and rinsed potatoes to the crock pot.
Step Two – Pour in the chicken stock and garlic cloves.
Step Three – Cover and cook on HIGH for 4 hours or LOW for 8 hours.
Step Four – Drain the potatoes and put them back into the slow cooker. Add the salt, pepper, and butter and mash with a potato masher. It’s essential to add the butter first (before the cream) and mix the potatoes; it helps them from getting gummy.
Step Five – Pour in the heavy cream and mash again until you reach your desired level of consistency.
Step Six – Turn the crockpot to the WARM setting and serve with your favorite toppings. Enjoy!
Mashed Potato Bar Toppings
To serve the mashed potatoes, provide your guests with small bowls (or martini glasses!) and silverware alongside all the toppings. Ideas for different mashed potato bowls from the mashed potato bar:
- Some of the most common potato toppings are: Bacon Bits, Sliced Green Onion or Chives, Roasted Red Peppers, Crispy Fried Onions, Shredded Cheddar Cheese, Sauteed Onions, Caramelized Onions, Sauteed Mushrooms, Butter, Sour Cream, Black Olives, and Brown Gravy.
- For a topping twist, try vegetables such as peas, steamed broccoli, corn, and artichoke hearts.
- Don’t hesitate to provide some meat toppings as well. Beyond the crumbled bacon, other tasty topping options are ground beef, pulled pork, and shredded chicken.
Recipe FAQs
Yes. Add the ingredients into a large pot and continue with the cooking instructions. The most significant difference is that you can boil the stock and cook the potatoes until fork tender or allow them to simmer until tender.
You can utilize the warm setting on your slow cooker for 2 hours, stirring occasionally. Afterward, turn them off to prevent over-drying or burning and store them properly.
Add in more heavy cream or milk, and keep the lid on.
Leave the lid off to let some of the liquid evaporate.
Store in the refrigerator for up to 3 days in an airtight container. Reheat the mashed potatoes in the microwave.
Half and Half or Milk can be used in place of the cream, and 6 Cups of water can be used in place of the chicken stock. You can also use cream cheese instead of heavy cream.
Russet potatoes, white potatoes, or red potatoes can be used instead of yellow potatoes. Red potatoes do not need to be peeled if desired, wash and quarter them.
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Crockpot Mashed Potato Bar
Equipment Needed:
Ingredients:
- 8 lbs. gold potatoes peeled and quartered
- 3 garlic cloves
- 6 cups chicken stock
- 1 Tbsp. kosher salt
- 2 tsp. ground white pepper (or 1 tsp. black pepper)
- 1 cup salted butter
- 1 cup heavy cream
Topping ideas
- Bacon Bits, Sliced Green Onion, Roasted Red Peppers, Crispy Fried Onions, Shredded Cheddar, Sauteed Onions, Sauteed Mushrooms, Butter, Sour Cream, Brown Gravy
Instructions:
- To the slow cooker, add the potatoes, garlic cloves and the chicken stock. Cook on HIGH for 4 hours or LOW for 8 hours or until the potatoes are fork tender.
- Drain the potatoes and add them back into the slow cooker. Add in the salt, pepper and butter and mash using a potato masher. It's important to add the butter first (before the cream) and mix the potatoes; it helps them from getting gummy.
- Add in the heavy cream and mash again until fully incorporated and to your desired consistency.
- Set the slow cooker to the WARM setting and serve with your favorite toppings. Enjoy! The potatoes will keep well on the warm setting for 2 hours. If you need to go longer, you will need to add more cream or milk.
Recipe Notes:
- Store in the refrigerator for up to 3 days in an airtight container
- Reheat in the microwave.
- Half and Half or Milk can be used in place of the cream.
- Don’t have heavy cream? You can use cream cheese and a splash of milk.
- 6 Cups of water can be used in place of the chicken stock.
- Russet potatoes, white potatoes or red potatoes can be used in place of the yellow potatoes. Red potatoes do not need to be peeled if desired, just wash and quarter them.
- Taste the potatoes before serving to make sure there’s enough salt and pepper – add more as needed.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Has anyone used instant potatoes?
This sounds so fun! What would you serve this with? I’m in the midwest where meat is king, so would need something kind of meaty as a go-with. Thanks!
Becuz this recipe is such a convenience, I would bake or sauté Italian sausage as the protein for this….any type of sausage will work. Easy peasy.
We are in the Midwest too and not meat felt just wrong 🙂 I made a shredded beef with gravy to serve over the mashed potato. It was a hit!