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Mashed Potatoes in a slow cooker topped with butter and sprinkled parsley.
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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! 
Prep Time30 mins
Cook Time4 hrs
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