Slow Cooker Mashed Potatoes

  • These Slow Cooker Mashed Potatoes are the easiest way to make ahead mashed potatoes! No boiling required, just let the slow cooker do the work!

    Large bowl of slow cooker mashed potatoes with pools of melted butter and chopped parsley for garnish.

    *Originally published November 2015. Photos and text updated.*

    Slow Cooker Mashed Potatoes

    If you are looking for the easiest way to free up some space on your stove use your crockpot! I love making mashed potatoes in the slow cooker and they still come out creamy and smooth.

    You can leave the peels on or off, mash with a potato masher, or use a handheld mixer to get smooth potatoes. Or if you prefer super smooth use a ricer.

    Mashed potatoes pair so well with so many dishes you can find here on Countryside Cravings. Meals like Pork Chops in Mushroom Gravy, Easy Chicken Stroganoff, Swedish Meatballs, and Pork Marsala to name a few.

    Pictures of slow cooker mashed potatoes just getting finished cooking and starting to mash.

    Tips about Slow Cooker Mashed Potatoes

    • The best potatoes to use in the slow cooker or crockpot are russets and Yukon gold. I’ve used both and both turn out very nice.
    • Don’t over mash because that can lead to gummy mashed potatoes. That’s why I don’t recommend using red skinned potatoes. They require more mashing and can easily turn gummy.
    • This recipe will serve 10 people. Usually, you will need to plan on about 1/2 pound per person. So, 5 pounds of potatoes will feed 10 adults.
    • These mashed potatoes can even be frozen! Just cool completely and place in an airtight container or freezer bag. Freeze for up to 6 months. To use: thaw completely and reheat as desired. You will need to add a little more broth or milk to make them creamy again.
    • Don’t over mix your potatoes especially if you are using a hand mixer. This can lead to gummy potatoes.
    Pictures of adding sour cream to the potatoes and the finished product.

    Ingredients for Crockpot Mashed Potatoes

    • Potatoes– use russets or Yukon gold. Red skinned require more mashing to become smooth and run the risk of becoming gummy.
    • Broth– I like to use chicken and it’s what I have always used but feel free to replace it with vegetable broth.
    • Milk– Do not use reduced-fat or skim milk as they curdle much easier. If you are worried about it curdling use whole milk or half and half. I have always used whole milk and haven’t had a problem but all slow cookers cook differently.
    • Butter– duh! If you must leave it out that’s fine.
    • Garlic– it provides a nice roasted garlic flavor to the mashed potatoes. But if it’s not your thing feel free to leave it out. If you are using it leave it on top of the potatoes so it doesn’t burn.
    • Sour cream– Can also replace with yogurt or 4 ounces of cream cheese. Or leave it out. Just add more milk.
    Large bowl of slow cooker mashed potatoes topped with butter and chopped parsley to garnish.

    How to make Slow Cooker Mashed Potatoes

    • Decide whether you want to peel your potatoes or not and wash them.
    • Cut into smallish pieces 1″-1 1/2″ cubes is what I recommend and add to slow cooker. The smaller the chunks the quicker they will cook.
    • Add broth, milk, and butter.
    • Sprinkle minced garlic on top of the potatoes.
    • Add salt and pepper to taste.
    • Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.
    • When the potatoes are fork tender they are ready to mash.
    • Mash with a potato masher or use a hand held mixer.
    • Stir in the sour cream and serve!
    Large bowl of slow cooker mashed potatoes topped with butter and chopped parsley to garnish.
    5 from 3 votes
    Large bowl of slow cooker mashed potatoes topped with butter and chopped parsley to garnish.
    Slow Cooker Mashed Potatoes
    Prep Time
    10 mins
    Cook Time
    8 hrs
    Total Time
    8 hrs 10 mins
     

    Slow Cooker Mashed Potatoes are a great way to free up space on your stove. They are easy to make, can be made ahead, and full of flavor thanks to a little garlic.

    Course: Side Dish
    Cuisine: American
    Keyword: make ahead mashed potatoes, slow cooker mashed potatoes
    Servings: 10
    Calories: 287 kcal
    Author: Countryside Cravings
    Ingredients
    • 5 pounds (2.3kg) Yukon gold or russet potatoes, washed and scrubbed (peeled if desired)
    • 1 cup (235ml) chicken broth
    • 1 cup (235ml) whole milk or half and half
    • ¼ cup (55g) butter
    • 4-6 cloves garlic, minced
    • salt and pepper to taste
    • 1 cup (235ml) sour cream, yogurt, or 4 ounces cream cheese
    Instructions
    1. Place cubed potatoes in the slow cooker. (cut into 1½ inch cubes) Pour in the chicken broth and milk. Add butter and sprinkle with garlic, salt, and pepper. Be sure to leave the garlic on top so it doesn't burn.

    2. Cook on HIGH for hours or LOW 6-8 hours or until potatoes are tender.

    3. When ready to mash add in the sour cream and mash with a potato masher or an electric mixer. Just be careful not to over mix or your potatoes may become gummy. Serve immediately or place on the warm setting for up to 2 hours. Stir before serving.

    Recipe Notes
    1. If your potatoes are little dry stir in more milk. 
    2. Use russets or Yukon gold. Red skinned require more mashing to become smooth and run the risk of becoming gummy.
    3. I like to use chicken and it’s what I have always used but feel free to replace it with vegetable broth.
    4. Do not use reduced-fat or skim milk as they curdle much easier. If you are worried about it curdling use whole milk or half and half. I have always used whole milk and haven’t had a problem but all slow cookers cook differently.
    5. If garlic is not your thing feel free to leave it out. 
    6. Freezer Friendly– Cool completely and place in an airtight container or freezer bag. Freeze for up to 6 months. To use: thaw completely and reheat as desired. You will need to add a little more broth or milk to make them creamy again.
    7. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition information is calculated using whole milk, reduced sodium chicken broth, and regular sour cream. Nutrition is for 1/10 of the mashed potatoes which is 1 serving.
    Nutrition Facts
    Slow Cooker Mashed Potatoes
    Amount Per Serving
    Calories 287 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 6g38%
    Cholesterol 27mg9%
    Sodium 90mg4%
    Potassium 1035mg30%
    Carbohydrates 43g14%
    Fiber 3g13%
    Sugar 3g3%
    Protein 7g14%
    Vitamin A 334IU7%
    Vitamin C 14mg17%
    Calcium 86mg9%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
  • Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

  • Megan wrote:
    • Malinda Linnebur wrote:
  • Julie wrote:
    • Malinda Linnebur wrote:
  • Danielle Green wrote:
    • Malinda Linnebur wrote: