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!
Servings: 10 servings
Calories: 393kcal
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
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 3-4 days in an airtight container.
Freeze in a freezer-safe container for 2-3 months. You may need to add a splash of milk when reheating them to bring back some of the creamy texture.
Cooking Tips
- 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
Calories: 393kcal | Carbohydrates: 44g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 266mg | Potassium: 1028mg | Fiber: 3g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 13mg | Calcium: 74mg | Iron: 2mg
