These Slow Cooker Mashed Potatoes will make your life a lot easier!! It only takes a few minutes to prep everything and 5 ingredients if you don’t count salt! Then just let your slow cooker handle the rest!! Perfect for the holidays when you already have so many last minute dishes to prepare!
I have been seeing this a lot lately- mashed potatoes made in the crock pot. I just couldn’t let myself believe this was possible. I mean mashed potatoes is already pretty simple, but this makes it that much easier!!
I don’t know about you guys but almost every time I make mashed potatoes the traditional way on the stove top it boils over. I get busy doing something else and then it’s too late. I usually have a kid come running telling me that the potatoes are making a huge mess everywhere. *SIGH*
Just what I need is another mess to clean up. Insert these slow cooker mashed potatoes! No boiling over!!!!! (big sigh of relief)
And you can even mash them right in the crock pot!! Just use your potato masher or use an electric mixer, just be careful not to over mix or your potatoes will become gummy.
These are just your standard mashed potatoes but don’t be afraid to jazz them up by adding in some freshly chopped herbs or sour cream when you mash them. I chose to leave the peelings on because that is how we like them, but if you don’t like the peelings be sure to peel before adding them to your crock pot.
- 3 pounds yukon gold, russet or red skinned potatoes washed and scrubbed
- 1 cup chicken broth
- 1 cup milk
- 4-6 cloves garlic minced
- 1 1/2 teaspoons salt
- 2 oz cream cheese
Peel your potatoes if desired otherwise just cube and place in slow cooker. Pour in the chicken broth and milk. Sprinkle with garlic and salt. Be sure to leave the garlic on top so it doesn't burn.
Cook on low for 7 hours or high for 3 1/2-4 hours or until potatoes are tender.
When ready to mash add in the cream cheese and mash with a potato masher or an electric mixer. Just be careful not to over mix or your potatoes may become gummy. Taste for salt.
- I like these best using the Yukon gold potatoes.
- Don't want to use cream cheese no problem! Substitute in 1/3 cup sour cream and 4 tablespoons melted butter.
- Add in more milk if your potatoes are too dry.