Hi Kathy, I’ve never stored them that long. My research is pretty divided on this topic. Some say up to 4 hours while others say 2-3 hours and not more or you’ll start losing flavor and quality. I would probably err on the side of less time on the warm setting in the slow cooker. Adding butter over the top is a good idea to keep a dry film from forming.

Hi
I love all your recipes and especially these potatoes

Can I make them about 5 hours before serving and leave them in a crock pot on warm??

Hi Ray! Yes, you can use heavy cream if you prefer. It will be more rich and creamy.

Potatoes – 4 lbs (12 medium) russet potatoes, peeled. Russets or Idaho Potatoes are the best for mashed potatoes since they mash and whip into a great texture, but you can also use Yukon Gold potatoes or yellow potatoes.

The recipe sounds delicious! However, could you use a less starchy potato, like golden potatoes?

Can I use Heavy Whipping cream instead of milk

Hi Marnee! I like to use unsalted butter for my recipes because it allows control over how much salt to add.

How do you peel them when they are hot? My husband steams them in the instapot. But baking would be ideal for me since I don’t like using that contraption.

I’m planning to also make 15lb for Thanksgiving- glad to see it turned out well!