Creamy Slow Cooker Mashed Potatoes

top down view of a white bowl filled with creamy potatoes and two cubes of butter with herbs on top close up shot with chives on top

4.85 from 13 votes

Creamy Slow Cooker Mashed Potatoes

Creamy Slow Cooker Mashed Potatoes are incredibly easy to make! With a hint of garlic and parmesan cheese, this will become your favourite recipe!

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner, Lunch, Side Dish

Cuisine: American

Keyword: comfort food, creamy, crock pot mashed potatoes, Potatoes, Slow Cooker, Slow cooker mashed potatoes

Servings: serves

Author: Karina Carrel

Ingredients

5 pounds potatoes peeled and cut into 1 1/2-inch pieces
1 cup chicken broth stock
⅓ cup butter diced, reduced fat if counting points or calories
4 cloves garlic crushed or minced
1 pinch salt adjust to your tastes
⅔ cup sour cream light if counting points or calories
⅓-½ cup hot milk skim or 2% if counting points or calories
½ cup parmesan cheese fresh grated, optional - substitute with cheddar if your prefer
1 pinch pepper to taste

US - Metric

Instructions

Grease the insert of a 6-quart (or larger) slow cooker. Add the potato chunks, chicken broth, butter, garlic and salt.
Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours.
Check the potatoes by piercing a few chunks with a fork. They should slide off with zero resistance. If they are still firm, cook for an additional 30 minutes.
The broth has reduced and contains starch and flavor that is essential for the texture.

When the cooking time is up, do not drain the liquid. It’s full of flavour and natural starch, and it blends straight into the potatoes as you mash, helping create a smoother texture.

Add the sour cream and hot milk directly into the pot with the potatoes and liquid.
Using a hand masher or ricer, mash the potatoes inside the pot until smooth and combined.

Do not use an electric mixer or food processor, as this can make the texture gluey. Add the and parmesan cheese and mix until combined.

Taste and season with salt and pepper as needed. (If they are too thick for your liking, splash in a little warm milk). Garnish with fresh chives or parsley and serve warm.

Video

Notes

Best Potatoes: I highly recommend Yukon Gold (or yellow) potatoes for this recipe. Their naturally buttery texture creates the best mash, and you can leave the skins on if you like! If using Russets, make sure to peel them as the skins are tough.
Do Not Drain: When the cooking time is up, do not drain the liquid! It is full of flavor and starch. It will incorporate perfectly into the mash.
Avoid Gluey Potatoes: Mash by hand using a potato masher or ricer. Do not use a food processor or electric mixer, as this will turn the potatoes into a gummy paste.
Keep Warm: You can keep these on the warm setting of your slow cooker for up to 4 hours. Perfect for holiday entertaining!
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop with a splash of milk.

If you’re using Yukon Gold potatoes, you can leave the skins on for extra texture. They’re thin and soften as they cook. If using Russets, it’s best to peel them, as the skins are thicker and don’t break down the same way.

Nutrition