These slow cooker mashed potatoes are the perfect creamy mashed potatoes. They only take a few minutes of prep work, and are so delicious. You’ll want them every day of the week, and for Thanksgiving, Christmas, and Easter!
I am all about making Thanksgiving day as easy as possible, I mean, who isn’t? It can be especially hard at Thanksgiving dinner to get the timing all right with so many different aspects. You’ve got the turkey, the rolls, the mashed potatoes, the stuffing, and the green bean casserole? I mean, who can keep it straight?! Slow cooker mashed potatoes to the rescue!
These slow cooker mashed potatoes only take a few minutes of prep work, only a few ingredients, and voila – creamy, buttery, mashed potato deliciousness. And all the work is done in the slow cooker, no pre-boiling on
These mashed potatoes are the best because they are so easy to make, and once they’re done you can keep them warm in the crock pot until it’s dinner time.
How to make mashed potatoes in a slow cooker?
Wash, and peel your potatoes. Cut them up into 1 inch sized pieces and add them to the bottom of your slow cooker. Then pour the chicken broth over the top of the potatoes and set the slow cooker to cook on high. Let the potatoes cook until they are soft, and can be pierced through easily with a fork.
Mash the potatoes up until they are nice and smooth, using a potato masher, or hand mixer. A few lumps are okay if you like them. Add in the sour cream, butter, salt, and pepper and mash it all together. Add in 1/4 cup of milk, and stir it in, then add in another 1/4 cup as needed to get your mashed potatoes to the desired consistency.
Serve them up immediately topped with butter, shredded cheese, or gravy. Or let the potatoes stay warm in the slow cooker for a couple hours until needed.
Tips for making slow cooker mashed potatoes:
- You can keep the peel on your potatoes if you like skin in your mashed potatoes.
- You can add garlic cloves, or minced garlic to your mashed potatoes while they are cooking in the slow cooker if you want garlic mashed potatoes.
- If you use a hand mixer to mash the potatoes, make sure to beat them until just mashed. You want to avoid over mashing the potatoes as they will get gluey/gummy when whipped too much.
What are the best potatoes for mashed potatoes?
I personally love yellow potatoes, for my mashed potatoes, because they have so much flavor. But you can also use Russet potatoes, or even red potatoes.
These slow cooker mashed potatoes are so creamy, buttery, and delicious. They’re so good on their own, but would of course be delicious topped with your favorite turkey gravy, or with some melty cheddar cheese on top.
They’re perfect to add to your Thanksgiving dinner, or any dinner where you want an easy side dish!
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Slow Cooker Mashed Potatoes
- 5 lbs potatoes (washed, peeled, and cut into 1 inch pieces)
- 1 cup chicken broth (or vegetable broth for a vegetarian option)
- 1/2 cup sour cream
- 1/2 cup unsalted butter (cut into slices)
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
- 1/2 cup whole milk (optional)
- Add potatoes and chicken broth to the slow cooker.
- Cook on high for 3 to 4 hours, or until the potatoes are cooked, and fork tender. (Or cook on low for 7 to 8 hours, though some potatoes may turn brown cooking that long)
- Stir potatoes once or twice throughout (a couple of my potatoes got stuck on the edges, and browned a bit where they stuck, I just cut those pieces off).
- Mash the potatoes with a potato masher, or a hand mixer (don't over mix) until they are just mashed.
- Add in the sour cream, butter, and salt and pepper to taste, and stir everything together.
- Add in milk as needed, starting with 2 TBS, until the mashed potatoes reach your desired consistency. (I didn't need to add any, but as the mashed potatoes sit longer in the slow cooker they may need some)
- Keep the slow cooker on warm or low until you're ready to serve, for up to 4 hours.
- Top with a pat of butter, and fresh chives or parsley when ready to serve.