using crockpot to keep mashed potatoes warm- a good idea?
Have any of you tried this? I'm hosting a seder tomorrow and I'd like to get the potatoes done before we all sit down for prayers. Will they dry out in the crockpot. Do I oil the crockpot? Do I put the mashed potatoes in there and then add margarine when we're ready to eat? Any advice (or other ideas for keeping potatoes warm) would be greatly appreciated!
My mother used to do this for Thankgiving and I don't remember it being a problem. She would make the potatoes butter and all and put them in the crockpot on low - no oil. Stirred before serving.
Someone posed this very question to Taste Of Home magazine. They tested it and published the results in their Oct/Nov 2004 issue. They used 5 lbs of potatoes, mashed them with milk and butter, put them in the crockpot hot and turned the setting to low.
The first two hours, the potatoes were still piping hot, stayed creamy and had great flavor. After 3 hours, the potatoes began to have an overcooked flavor and appearance, plus some browning around the edges. After 4 hours, they had a definate overcooked flavor and appearance. (I'm assuming the results would be close to the same using margarine and no milk.) Good luck.
Hm. Read this thread before dinner, immediately tried it -- with disappointing results. The potatoes had a somewhat steamed consistency after only 30 minutes in the crockpot. Perhaps it would have worked better without the lid.
You can use a double boiler or just make your potatoes in a metal mixing bowl and keep it warm by putting the mixing bowl over another pot with simmering water. This method will keep your potatoes warm but not cook it any further as the other posts seem to indicate a crock pot will do.