Slow Cooker Mashed Potatoes
Slow Cooker Mashed Potatoes free up your stovetop this holiday season, made with fluffy russet potatoes cooked low and slow, then mashed with butter, heavy cream, and tangy sour cream until rich and silky!
I’m always looking for easy side dish recipes around dinner time, and these Slow Cooker Mashed Potatoes are absolutely joining my definitely-yes list. I love that I can set them up hours ahead of time, and I don’t have to babysit them while they’re “boiling”. Plus, it helps keep me from running out of room when I have a lot of stove-top cooking going on during holiday dinners. This is also a great option for a potluck dinner, because it can stay warm in the crockpot!
If you loved this recipe, you’ll also love my Baked Potato Bar, Cheesy Mashed Potatoes, and my Twice Baked Mashed Potatoes!
Why You’ll Love My Slow Cooker Mashed Potatoes Recipe
Free Up the Stovetop. The holidays can get hectic, and this is one less dish that will be sitting on the stovetop. Just set it up somewhere out of the way and let it cook, and then just drain, mash, and serve!
Prep Ahead of Time. You can prep these mashed potatoes 3-4 hours ahead of time, leaving you free to take care of any other dishes that need your attention!
Ingredient Tips & Substitutions
Potatoes. I recommend using russet potatoes for this recipe. I’ve tried it with Yukon gold potatoes, and while it tasted fine, russet potatoes had a better texture and brighter color when made in the slow cooker.
So, you can use Yukon gold potatoes or red potatoes, but they may turn out darker in color, and with a less creamy consistency.
Broth. I use chicken broth because the potatoes absorb the flavor while they soften, and it doesn’t darken the color of the mashed potatoes.
I tried vegetable broth the first time I tested this recipe, and it made the mashed potatoes a darker color.
Heavy Cream. This helps give the potatoes a creamy texture. You can also use milk or half and half, but the higher fat level in heavy cream will give a better texture to the potatoes.
Unsalted Butter. This is added for both flavor and creamy texture. If you place the lid back on the slow cooker for a few minutes, the butter softens and is easier to mix in.
I use unsalted butter so I can control the salt level in the potatoes myself.
Sour Cream. This adds a slightly tangy flavor that balances the savory notes, and makes everything taste a little bit lighter. It also helps keep the potatoes moist instead of drying out as they cool.
Seasoning. I like to add a little bit of garlic powder, onion powder, kosher salt, and black pepper for flavor. You can also use fresh minced garlic.
How to Make Slow Cooker Mashed Potatoes
Add the potato pieces to the slow cooker, and sprinkle the spices on top.
Pour the broth over the potatoes and place the lid on the slow cooker. Cook on high for 3 1/2 – 4 hours.
Check around the 3 1/2 hour mark to see if the potatoes are soft enough to mash yet by poking them with a fork. If they’re not, let them keep cooking for another 1/2 hour.
Once they’re fork-tender, add in the butter, cream, and sour cream. Then mash the potatoes until they’re smooth and everything is mixed in evenly.
Top with some fresh parsley, chives, or fresh butter and serve!
If you’d like to add any parmesan, now is the time to stir it in.
Recipe Variations
- Try adding roasted garlic cloves when mashing everything together with 1/4 cup parmesan cheese for a garlic parmesan version.
- Instead of sour cream, add 8 ounces of softened cream cheese for even more richness.
- Try making a bacon cheddar ranch “loaded potatoes” version with a tablespoon of dry ranch seasoning with the spices, then adding a cup of shredded cheddar cheese and a handful of crumbled crispy bacon right before serving.
- Try this with sweet potatoes for a sweeter option!
- Try other herbs and spices like dried sage and fresh thyme, fresh chives, or basil and shredded mozzarella.
Try to keep the potato pieces all around the same size. This will help them cook evenly, so you won’t have any that are over or under-cooked when it’s time to mash them. The smaller the pieces are, the faster they’ll cook. If you cut them less than 1 inch in size, check them sooner to see if they’re done.
Frequently Asked Questions
If you want the potatoes to look creamy and white instead of darker yellow-brown, then I recommend using either chicken broth or water. Vegetable broth is too dark in color, and a bit stronger in flavor than chicken broth.
Instead of a handheld potato masher, you can also use an electric hand mixer on low speed to “mash” the potatoes.
More Side Dish Recipes
- Gluten Free Green Bean Casserole (from scratch!)
- Gluten Free Buttermilk Drop Biscuits
- Creamy Parsnip Puree
- Gluten Free Stuffing
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Slow Cooker Mashed Potatoes
Ingredients
- 5 pounds russet potatoes, peeled and cut into 1-inch pieces
- 1 cup chicken broth, gluten free
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1/2 cup unsalted butter, softened
- 1 cup heavy cream
- 1 cup sour cream
Instructions
- Peel the potatoes and cut them into 1-inch pieces. Add the potatoes, spices, and chicken broth to the slow cooker. Place the lid on the slow cooker and set on high for 4 hours.
- Check the potatoes around 3 1/2 hours. They are ready to mash when they are fork-tender. If they're still firm, place the lid back on the slow cooker and let them cook for more time.
- Once the potatoes are fork-tender, drain the liquid from the potatoes and place them back into the slow cooker. Add the pieces of butter, cream, and sour cream. Mash with a potato masher until mostly smooth and everything is mixed together.
- Top with fresh parsley or chives and serve.
Notes
- Don’t open the lid too often when checking on the potatoes. The slow cooker relies on the lid keeping the heat in the pot to cook the food, and opening it releases the heat, making the cook time longer.
- I like to use a handheld potato masher, because it gives you a creamy texture without over-mixing the potatoes. If you use an electric hand mixer or an immersion blender, it’s easier to over-mash and the potatoes may become gummy.
- If you forget to drain the cooking liquid, hold back on the cream until after you’ve mashed the potatoes. Then add the cream a little bit at a time as-needed for texture.
Nutrition
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