Slow Cooker Mashed Potatoes

Mashed potatoes with melted butter and parsley.

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Slow cooker mashed potatoes are creamy, buttery, and perfectly seasoned with almost no effort. This hands-off recipe frees up stovetop space and guarantees rich, fluffy potatoes every time!

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

5 pounds Russet potatoes
1 cup chicken broth
1 cup whole milk divided
3 cloves fresh garlic minced
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup salted butter cut in 8 pieces, divided
¼ cup sour cream

Instructions

Wash, peel, and cut the potatoes into 1” cubes. Set aside.
5 pounds Russet potatoes
To the basin of a 5 or 6 quart slow cooker, lightly spray with non-stick cooking spray and add the potatoes. Add in the chicken broth, ½ cup milk, minced garlic, salt and pepper. Stir together and top with half of the cubed butter.
1 cup chicken broth, 1 cup whole milk, 3 cloves fresh garlic, 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ cup salted butter
Cover and cook on HIGH for 4-5 hours or LOW for 7-8 hours, or until the potatoes are very tender and ready to mash.
When cooking is complete, turn the slow cooker to the low setting. Using a potato masher, press the potatoes and smash to blend, adding in the remaining milk, butter and sour cream as you are mashing. This will help get the smooth consistency you are looking for.
¼ cup sour cream
Once all the potatoes are completely mashed to your preferred smoothness, taste and season with salt and pepper.
Serve or hold on the WARM setting until you are ready to serve.

Notes

Store leftovers covered in the fridge for up to 4 days.
Yukon gold or red potatoes can be used in place of russets.
You can remove the potatoes to a mixing bowl and use a hand mixer if you prefer a smoother texture.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

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