Creamy Slow Cooker Mashed Potatoes

4.84 from 12 votes

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: Side Dish

Cuisine: American

Keyword: crock pot mashed potatoes, Slow cooker mashed potatoes

Servings: serves

Author: Karina

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

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.

Best Potatoes: Yukon Gold potatoes are my top pick for that buttery, creamy texture, but Russets work great too.
Skin On or Off? Totally up to you! Leave the peels on if you want a more rustic, chunky mash.
Consistency Fix: If the potatoes dry out a little while sitting on the 'warm' setting, just stir in a splash of extra hot milk to bring them back to life.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. (Just don't leave them out on the counter for more than 2 hours!)
High or Low setting which is best? Honestly this is completely up to the time you have, low and slow will not affect the taste as high and fast.