Slow Cooker Mashed Potatoes

Begin by submerging potatoes into a substantial container, covering them with water, and then heating the mixture vigorously over high heat until it reaches a rolling boil. Gradually decrease the heat to a lower, more moderate level and let the potatoes cook slowly until they are tender, taking around 20 to 25 minutes. Remove them from the heat and drain off any excess water; return the potatoes to their original container and gently stir them over a lower heat setting until they have lost most of their moisture, taking about 1 to 2 minutes.

Next, use a manual mixing device to thoroughly mash the potatoes until they are smooth and free of lumps. Then, incorporate cream cheese, half-and-half, chives, egg whites, onion powder, salt, and pepper into the mashed potatoes until everything is well combined.

Prepare a slow cooker container by spraying it with a non-stick coating, then add the mashed potatoes to the container. Cut 1/2 cup of butter into 8 smaller pieces and scatter these over the top of the potatoes. Allow the potatoes to cool down before covering them with a lid and refrigerating them overnight or until you're ready to reheat them.

Before reheating, take the potatoes out of the refrigerator and let them sit at room temperature for approximately 3 1/2 hours.

To reheat, place a towel under the lid of the slow cooker to absorb any moisture that may accumulate. Then, cook the potatoes over low heat for about 2 1/2 hours, stirring occasionally. After that, add the remaining 1/4 cup of butter in small increments, one tablespoon at a time; and finally, cook the potatoes for an additional 30 minutes.