Slow Cooker Mashed Potatoes make dinner easier by freeing up your stovetop while you take care of the rest of the meal. They are perfect for busy weeknights, holiday feasts, and family gatherings when you want a delicious, crowd-pleasing side that cooks on its own.
If you love potato side dishes, try these loaded mashed potatoes or these Hasselback potatoes.
Recipe Highlights: Slow Cooker Mashed Potatoes
- Flavor: Creamy, chivey, and slightly tangy with the addition of sour cream and cream cheese.
- Texture: This recipe has been tested with several varieties of potatoes. Russets provide the best fluffy texture.
- Serving: Nothing beats a dinner of roast turkey, beef burgundy or pork schnitzel with mashed potatoes.
Total Time: 3 Hrs 25 Mins Servings: 10 Cooking Method: Slow Cooker
Ingredient Notes
- Potatoes: Russets work best for the light, fluffy results in this recipe. Remove the skins and cut the potatoes into even slices about ¼ inch thick so they cook evenly.
- Sour Cream: Mixes into the potatoes for a creamy finish with a little tang, or replace with plain Greek yogurt.
- Cream Cheese: I always like to let it sit out until softened before adding it to the hot potatoes. This helps it mix in without leaving any lumps.
- Chives: Sprinkle in freshly chopped chives just before serving for a hint of onion flavor and a bit of color. Sliced green onions are another option.
How to Make Slow Cooker Mashed Potatoes
- Arrange the potato slices in the slow cooker and pour the salted boiling water over them.
- Brush with butter, cover with parchment and the lid, then cook until tender.
- Remove the parchment, mash the potatoes, and mix in the remaining butter, sour cream, cream cheese, and chives.
- Season to taste before serving.
The Secret to Crockpot Mashed Potatoes
- Make sure that you boil the water first to have it ready to go when you add the potatoes to the slow cooker. You may need to bring it to a quick boil again just before adding.
- Make sure the potatoes are fork-tender before mashing (cook times may vary). Then use a hand masher and avoid overworking the potatoes to keep them from turning gummy.
- Mix in softened cream cheese while the potatoes are still hot for an even, creamy finish.
Storing the Leftovers
- Store leftover mashed potatoes in a sealed container in the fridge for up to 4 days. Warm them on the stove or in the microwave, adding a little warm milk if needed.
- For holiday prep, make them ahead, then reheat in the slow cooker.
- You can also freeze portions for up to 2 months. Thaw in the fridge and stir in a bit of butter or milk when reheating.
Comfort Food to Serve Over Mashed Potatoes
Did you make these Slow Cooker Mashed Potatoes? Leave a comment and rating below.
Slow Cooker Mashed Potatoes
Fluffy russet potatoes cook right in the slow cooker, then get mashed with butter, sour cream, and cream cheese.
Equipment
Ingredients
- 5 pounds russet potatoes* peeled, and sliced (not diced) into ¼-inch thick slices
- 2¾ cups boiling water
- 2 teaspoons salt
- 12 tablespoons unsalted butter melted, and divided
- ½ cup sour cream
- ¼ cup cream cheese softened
- 3 tablespoons minced fresh chives
- salt and black pepper to taste
Instructions
- Melt butter, and prepare potatoes by peeling and thinly slicing (½ centimeter) them. Set aside
- Microwave water, use a kettle, or stove top to bring it to a boil. Add salt to the water, and set aside
- Layer potatoes in a 5 to 7 quart slow cooker, and pour boiling salted water over the top.
- Brush the top layer of potatoes with 3 Tablespoons of melted butter.
- Cover with a piece of parchment paper, and firmly press the parchment over the top of the potatoes.
- Cover with the lid and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.
- After potatoes are fork tender, remove and discard parchment.
- Mash the potatoes with a potato masher until smooth.
- Stir in the remaining 9 tablespoons of butter, the sour cream, and softened cream cheese.
- Taste, and season with salt and pepper.
- Stir in chives, and serve.
Notes
*This recipe was tested with several varieties of potatoes. Russets work best for the starch content and to get fluffy, not gluey results.
Nutrition Information
Calories: 343kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 503mg | Potassium: 974mg | Fiber: 3g | Sugar: 2g | Vitamin A: 609IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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