Slow Cooker Mashed Potatoes are totally a game-changer if you ask me. You know those days when you want that five-star restaurant mashed potato vibe but do not want to bust out the big pot or deal with boiling water splashing everywhere? Been there, hated that. So, here’s the rescue crew: your trusty slow cooker. Let it do the heavy lifting while you hang out or chase kiddos (or, honestly, binge a few episodes of something). I’m telling you, this shortcut makes weeknight dinners or even big holiday feasts way less stressful.
Slow Cooker Mashed Potatoes
Alright so, let’s get to the nitty gritty. Why the fuss about slow cooker mashed potatoes? For one, they’re incredibly simple. Toss everything in and forget about it. No babysitting a boiling pot. And let’s be real, the creamy flavor you get from potatoes slowly mingling with cream and butter? Ridiculous. Plus, your kitchen stays cooler (my southern friends, trust me, this is worth its weight in gold all summer long). Oh, and less cleanup. That’s my favorite part actually.
“These slow cooker mashed potatoes saved Thanksgiving. I didn’t have to juggle pots on the stove, and everyone raved about how creamy they were!”
– Danielle from Georgia
Potatoes for Mashing
You’re probably wondering, do all potatoes work the same? Not really. I’m team Yukon Gold for slow cooker mashed potatoes. They’re naturally buttery and mash smooth. Russets are classic, too; they get fluffy if you’re into that. If you use reds, just know… they’re waxier and might need extra mashing muscle. (Pro tip: peel if you like things extra smooth, but if you’re not picky, skins-on is totally fine and adds a little oomph of flavor.)
Picking your potato is like picking your playlist. Get it right, and you’ve got the best base. Get it wrong? Eh, you’ll know! The beauty here is you can mix and match based on what’s hanging out in your pantry or whatever was on sale this week. Just try to chop them pretty evenly so they all cook at the same speed; nobody wants random raw chunks getting in the way.
How to Make Crockpot Mashed Potatoes
So, here’s how it actually goes down. You peel and chop about five pounds of potatoes (or more, if your slow cooker’s gigantic). Whack those chunks right in. Add enough salt, a hefty chunk of butter (at least half a stick), a good splash of broth or milk, and a few cloves of garlic if you want. Pop the lid on.
Cook on high for four hours or go low and slow for six to seven. When they’re fork-tender (basically they surrender if you poke ‘em), mash them right in the slow cooker. (Hand masher works, but an electric mixer makes it smoother.) Pour in some warm cream or milk and more butter till you love the texture. Taste, salt again if it’s bland, and give it a gentle stir.
I never bother transferring them out till serving. One pot, less clutter. Trust me, your feet will thank you after a long day.
Tips for Perfect Potatoes
Let’s get real for a minute. Not all slow cooker mashed potatoes come out dreamy unless you know a few tricks. So here’s my best stuff (pulled from more disasters than I care to admit):
Always start your slow cooker on high for the first hour, even if you plan to cook on low. It helps the potatoes get going.
Use room temp butter and cream. Cold stuff just makes lumps.
Don’t drown your potatoes in liquid at the start. It’s way easier to add more moisture later than to fix watery mash.
Taste and tweak. Salt brings flavor alive! Don’t be shy.
If you like yours a little chunky, go easy on the mashing—even a fork can work in a pinch.
Get creative if you feel like it: add a dollop of sour cream or sprinkle a little parmesan if fancy strikes.
How To Keep Mashed Potatoes Warm in a Slow Cooker
This is honestly the reason I never go back to stovetop. Once your slow cooker mashed potatoes are perfect, flip it to “keep warm.” Leave the lid cracked a smidge, so water doesn’t drip back down and make things soggy. Give them a stir every half hour and add a splash of warm cream or broth if they start to firm up too much. No more cold, gluey potatoes. You can hold them for hours if needed. Dinner guests running late? No problem.
Serving Suggestions
Alright, here’s my quick-fire list for serving slow cooker mashed potatoes that always hit the mark:
- Spoon on loads of gravy for extra coziness.
- Stir in sharp cheddar cheese for a decadent twist.
- Top with fresh chives or crispy bacon for a fun crunchy pop.
Common Questions
Q: Can I prep these slow cooker mashed potatoes ahead of time?
A: Absolutely. Make them early in the day, keep ‘em on warm, and just give a quick stir before serving. Easy peasy.
Q: Do I have to peel the potatoes?
A: Nope. If you’re chill with a more rustic texture, leave the skins on. It’s honestly quicker too.
Q: Can I use non-dairy options?
A: For sure! Swap in oat milk, olive oil, or vegan butter and you’ll have creamy potatoes, no cow needed.
Q: How do leftovers hold up?
A: Pretty well! Pop them in an airtight container. Reheat with a pat of butter and a splash of milk to bring back the creaminess.
Q: What’s the best way to mash them?
A: For super velvety potatoes, use an electric mixer. For chunkier, hand mashing or even a fork works.
Bring On the Mash: Give Slow Cookers a Chance!
So, that’s the scoop on slow cooker mashed potatoes and why you’ll see ‘em at every family gathering I host. They’re easy, super tasty, and every bit as good as the stove-top kind—maybe better. Plus, your stovetop stays free for all the other dishes. Trust me, once you try it, you’ll never look back. If you need more ideas, check out this great Slow-Cooker Mashed Potatoes Recipe (Rich & Creamy) | The Kitchn or another fab walkthrough at No Boil Crockpot Mashed Potatoes. Alright, go grab those spuds and give it a whirl. I truly can’t wait to hear how yours turned out!
Slow Cooker Mashed Potatoes
Ingredients
Main Ingredients
- 5 pounds potatoes (Yukon Gold or Russet recommended) Peel and chop evenly for best results.
- 1 stick butter Use room temperature for creaminess.
- 1 cup broth or milk Add more for desired consistency.
- 4 cloves garlic Optional for added flavor.
- to taste salt Season to taste, can adjust at the end.
Instructions
Preparation
- Peel and chop the potatoes into even chunks.
- Place the chopped potatoes in the slow cooker.
- Add the salt, butter, broth (or milk), and garlic.
- Cover with the lid.
Cooking
- Cook on high for 4 hours or low for 6-7 hours until fork-tender.
- Mash the potatoes directly in the slow cooker until desired smoothness is reached.
- Pour in warm cream or milk and more butter until you love the texture.
- Taste and add more salt if needed, then stir gently.
