"More than many of the other holiday dishes, it is crucial to serve mashed potatoes hot. When allowed to cool down, even the creamiest, fluffiest mash can turn to cement - and no one wants a plate of stodgy mashed potatoes. But by transferring your mashed potatoes to a slow cooker on the "warm" setting after they are finished, you not only ensure that they reach your guests' plates at the perfect temperature and consistency, but you also open the door to preparing them well in advance."
"The greatest beauty of the slow cooker method is that it lets you prep the potatoes while you have a bit of free time earlier in the day - once the turkey is in the oven, for example. During a relative lull in the kitchen, you can whip up Grandma's creamy garlic mashed red potatoes recipe and then transfer them straight to the crock pot, where they will stay warm until dinnertime without drying out, thanks to the lid and low heat."
Mashed potatoes must be served hot to preserve their creamy, fluffy texture and avoid becoming stiff. Transferring finished mashed potatoes to a slow cooker on the warm setting keeps them at ideal temperature and consistency and enables preparation ahead of time. The slow cooker’s low heat and covered environment prevent drying, and potatoes can even be mashed directly in the crock to simplify cleanup. This method frees oven and stovetop space during busy holiday cooking. For shorter periods, alternate holding techniques such as covering with a damp towel can also help maintain warmth.
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