Slow Cooker Mashed Potatoes
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!
Servings: 10
Calories: 243kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 243kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 256mg | Potassium: 999mg | Fiber: 5g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 47mg | Calcium: 46mg | Iron: 2mg