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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!
CROCK POT MASHED POTATOES
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, Thanksgiving, Easter, etc.
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 and garlic to this recipe!
HOW TO MAKE MASHED POTATOES IN A CROCK POT
- 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.
- Add in sour cream and milk, then taste test and POSSIBLY MAYBE keep eating them directly out of the slow cooker bowl because a serious addiction begins.
TIP: If you love a chunky mash, just hold back on mashing them too much.
BEST POTATOES FOR MASH
We love Yukon gold potatoes for this recipe, but you can also use Russet potatoes.
HOW LONG CAN MASHED POTATOES STAY OUT?
Cooked mashed potatoes should be discarded if left out for more than 2 hours at room temperature.
Properly stored mashed potatoes in an air tight container will last up to 5 days in the refrigerator.
Looking for more potato recipes? Try these!
Crispy Garlic Roasted Potatoes
Garlic Parmesan Scalloped Potatoes
Crispy Garlic Butter Smashed Potatoes
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Creamy Slow Cooker Mashed Potatoes
Ingredients
- 5 pounds 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
- 1 pinch salt adjust to your tastes
- 2/3 cup sour cream light if counting points or calories
- 1/3-1/2 cup hot milk skim or 2% if counting points or calories
- 1/2 cup parmesan cheese fresh grated, optional - substitute with cheddar if your prefer
- 1 pinch pepper to taste
Instructions
- 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.
- 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.
- Keep on low or warm setting until ready to serve.
Notes
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can i use white potoatoes?
Loved this! Will make again!
These are so perfect when cooking a holiday meal. My husband always peels the potatoes as I make breakfast. I then put the potatoes on while I prepare other dishes. I mash them and leave the crockpot on low to keep the potatoes warm if I need more time preparing remainder of the meal. I found this for my thanksgiving meal and made again for our Christmas dinner. Never going back to boiling on the stovetop, unless forced to! I use cream cheese instead of sour cream and my family loves it!
We made these to accompany roast beef and decided that we wanted to make them to go with the leg of lamb that we are making for Christmas dinner.
Silly question… Is hot milk the same as scalded milk? ?
Yes, it is right near boiling. Hope that helps! XO
Yes!
I am making them ahead for thanksgiving. How long does it take to reheat a full pot?
It usually takes about 1/2 hour depending on how much is in your pot. Hope that helps! Thanks for choosing one of my recipes! XO
Can you double the recipe for a large crowd?
Yes, of course! That would be great! Enjoy! XO
@ Leslie…re: Not a garlic fan 🙂
I do not like garlic in my mashed potatoes either 🙂 But, for a once in a while different twist on them…I SERIOUSLY sauté sweet onions until completely caramelized, totally golden brown, then add them to the crock pot for about the last hour and mash them with the potatoes when ready 🙂 This is soooo good!
Love this recipe! I have (until now! lol) steamed my potatoes rather than boil…never liked the texture and all that water in my potatoes and steaming always cooked them evenly.
Now, however…I will be using my CROCKPOT for sure! 🙂
I always found the potatoes too “wet”, until I saw a post that recommended leaving on the stove, lowest heat, whilst mashing, and I now get the fluffiest mashed potatoes ever!
Not a fan of garlic would it be ok to leave it out???
Does it matter what type of potatoe I use?
I suggest Yukon golds because they are creamier and a softer potato 🙂