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by Karina · This post may contain affiliate links
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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 possiblyany 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, youcan 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 cutyour potatoes into 1 ½ – inch chunks. (If you preferyour 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 POSSIBLYMAYBEkeep 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 mashedpotatoes 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
Creamy Slow Cooker Mashed Potatoes
Author: Karina
Creamy Slow Cooker Mashed Potatoes are incredibly easy to make! With a hint of garlic and parmesan cheese, this will become your favourite recipe!
4.89 from 9 votes
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Prep: 15 minutes mins
Cook: 4 hours hrs
Total: 4 hours hrs 15 minutes mins
Serves: 8 serves
Ingredients
- 5 pounds potatoes peeled and cut into 1 ½-inch pieces
- 1 cup chicken broth stock
- 4 cloves garlic crushed
- ⅓ cup butter diced, reduced fat if counting points or calories
- 1 pinch salt adjust to your tastes
- ⅔ cup sour cream light if counting points or calories
- ⅓-1/2 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
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
*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.
Nutrition
Calories: 335kcal | Carbohydrates: 54g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 323mg | Potassium: 1.253mg | Fiber: 6g | Sugar: 3g | Vitamin A: 357IU | Vitamin C: 56mg | Calcium: 151mg | Iron: 2mg
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Reader Interactions
Comments
Sheila says
The best mashed potatoes ever!!!!!!!!!! (It deserves ten stars, but since I can only give five stars, I gave it ten exclamation marks) 🙂Seriously though, these were phenomenal, and so helpful to have them prepared and cooking ahead of time while I prepared chicken, vegetables and even dessert. I don’t know if I’ll ever go back to the stovetop method.
I followed the recipe exactly, on high for four hours, and no burning, no uneven texture or uncooked bits – just pure creamy deliciousness packed with flavour. I would eat this out of a bowl by itself, but I served it to my family with bacon bits, green onions and sour cream.
It would be amazing alongside prime rib or brisket and au jus, and very easy to transport to a potluck or holiday meal. Thank you so much for sharing this excellent recipe!!
Reply
Karen says
So good!Reply
Michelle says
These were delicious. I did half quantities as it was only for a family meal. I also substituted coconut cream for the sour cream and cashew nut milk for the milk. Really good thank you.Reply
Lynda E Conway says
I made these potatoes today using russet potatoes. They were so delicious that there was no need for gravy. I had some heavy cream, so, I used it instead of the milk. Thank you for the recipe!Reply
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4.89 from 9 votes
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