Creamy Slow Cooker Mashed Potatoes are incredibly easy to make and will no doubt become your favourite slow cooker recipe!
You’ve been missing out on the good stuff if you don’t try this Creamy Slow Cooker Mashed Potatoes recipe!
Hello comfort food.
These slow cooker mashed potatoes are that one side dish you’ll want to add to your weekly meal planning, and possibly any events coming up. Think Christmas…. or backing up for a sec, Thanksgiving. Extremely versatile and mega creamy using only half of the amount of butter than the usual mashed potato recipe, you can make these however you like! For example: I love adding fresh grated parmesan to these just as I professed my parmesan addiction when writing up this Creamy Garlic Parmesan Mushroom Chicken & Bacon post.
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I’ve included options to use skim or 2% milk, while sour cream replaces most of the butter without you missing it.
First, you’re going to peel and cut your potatoes into 1 1/2 – inch chunks. (If you prefer your mash with potato peels, feel free to keep them on!) Once your potatoes are soft and super tender after slow cooking all day (or half of the day depending on which heat setting you close), and your house is filled with incredible, garlicky, buttery, comfort food smells, you’re going to mash them until your heart is content. TIP: If you love a chunky mash, just hold back on mashing them too much.
THEN, you’re going to add in your sour cream and milk until you reach your preferred level of thickness and creaminess….and you’re going to taste test and POSSIBLY MAYBE keep eating them directly out of the slow cooker bowl because a serious addiction begins.
Is it bad that this was breakfast? Wait….is it bad that I don’t care?
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- 5 pounds | 2.2 kg potatoes , peeled and cut into 1 1/2-inch pieces*
- 1 cup chicken broth / stock
- 4 cloves garlic , crushed
- 1/3 cup butter , diced (reduced fat if counting points or calories)
- good pinch of salt (adjust to your tastes)
- 2/3 cup sour cream (light if counting points or calories)
- 1/3 cup - 1/2 cup hot milk (skim or 2% if counting points or calories)
- 1/2 cup fresh grated parmesan cheese (optional -- substitute with cheddar if your prefer)
- pepper , to taste
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Place the potatoes, broth, garlic and butter into a 6qt slow cooker. Season with salt; mix together and cover with lid. Cook on HIGH setting for 4 hours or LOW setting for 7-8 hours, until very tender.
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Mash potatoes with a potato masher or electric beater. Stir the sour cream and milk through until well combined and creamy (add more milk if desired). Stir through the parmesan cheese.
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Keep on low or warm setting until ready to serve.
*You can use unpeeled potatoes if you like skin in your mash!
Slow cooker mashed potatoes maintain a creamy consistency for a couple of hours after mashing if the lid stays on the slow cooker. If the lid has been removed and the potatoes have dried out a little, just add a little more milk to reach desired consistency.
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Leslie says
Not a fan of garlic would it be ok to leave it out???
Karina says
I suggest Yukon golds because they are creamier and a softer potato 🙂
Kathy says
Does it matter what type of potatoe I use?
Terra says
These look so good! If you are replacing the potatoes with sweet potatoes, would you change the directions at all? Can’t wait to try them out! I love using my slow cooker whenever possible. Seems you can’t go wrong with it!
Laura M says
Can you make a ton of this and freeze in small batches for later? We are a 2 person household.
Maggie says
How long will it take ?
Marissa says
Thanks so much! I’m making all of them. Now I hope we have enough. Looking forward to trying it!
Karina says
Hi Marissa! For 13 people I don’t think it will be too much even with other sides. We are 5 and finished them with dinner with an extra side plus chicken. From memory only a small bowl was left over. Having said that, we do love mashed potatoes and tend to OD. You’re welcome to halve the recipe and see how it goes?
Marissa says
I’m making this tomorrow and i was wondering if 5lbs is too much. It will be eaten for Thanksgiving, but of course we will have other sides. We will be having about 13 people.
Karina says
Hi Jen! Yes! When reheating them, you may need to add a little more milk to et them creamy again 🙂
Jen Mazur says
Karina,
Can these be made a day ahead for thanksgiving?
Karina says
Hi Rocky! 5 pounds is the correct weight 🙂 I hope they’re a hit!
Rocky Brooks says
I have a question. I found your recipe on Pinterest. One version of this recipe states 9- 3/4 lb potatoes. That would equal 6.75lbs of potatoes. The next recipe card states 5 lbs., with no other differences. Which would be the best amount? I am looking to double or triple this recipe for Thanksgiving but I’m wanting the best result.
Karina says
Yes absolutely!
Angie says
Can we halve the recipe?
Maricela says
HI! Do you think it’d be okay for me to use vegetable stock instead of chicken? I’m sure it will lack a little flavor but want to make this vegetarian…
Thanks!
-Maricela
Karina says
Hi John! The parmesan cheese is mixed through right at the end. You can also sprinkle some extra on top when serving for added flavour! No need to apologise…. not a bloke question at all! 🙂 I hope you enjoy it!
John says
Hi Karina,
It looks delicious, so much so I’m going to try it today.
Just one question with your ingredients as in the Parmesan cheese, does this get added to the remainder of the ingredients and all cooked together or is it for the end of the cooking process and sprinkled on top?
Sorry for asking but it’s a bloke question.
Cheers,
John