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!
- 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.
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