Slow Cooker Mashed Potatoes are creamy, buttery, and so easy to make! The potatoes cook right in the slow cooker, so you don’t have to boil a big pot of water or watch them on the stove. Just add the ingredients, let them cook until tender, and mash them right in the slow cooker!
These mashed potatoes are perfect for holidays or any family dinner. Add them to your Thanksgiving Menu or Christmas Menu for an easy side dish that goes with so many meals. And if you like a little more texture, try my Skins-On Mashed Potatoes for another tasty option!
Ingredients & Substitutions
- Russet potatoes: You will need 5 pounds of potatoes, peeled and cut into 1-inch cubes. Russets make fluffy, creamy mashed potatoes and work well in the slow cooker.
- Chicken broth: The chicken broth adds flavor as the potatoes cook. Low-sodium broth is another good option. Or, you can use vegetable broth if you want to keep the potatoes vegetarian.
- Kosher salt and black pepper: These season the potatoes as they cook. Taste the potatoes after mashing and add more salt and pepper as needed.
- Unsalted butter: Butter makes the potatoes rich and creamy. If using salted butter, start with a little less salt and adjust to taste.
- Whole milk: Warmed milk helps make the potatoes smooth and creamy. Add it gradually so you can get the texture just right. You may not need all of it, or you can add a little more if the potatoes are too thick.
- Fresh chives: Chives add a little color and fresh flavor on top. They are optional, so feel free to leave them off.
Tips for the Best Slow Cooker Mashed Potatoes
- Cut the potatoes evenly: Cut the potatoes into similar-sized 1-inch cubes so they cook at about the same rate.
- Keep the lid on: Try not to lift the lid while the potatoes cook. Keeping the heat inside helps them become tender on time.
- Don’t drain the broth: The broth left in the slow cooker adds flavor and helps the potatoes become creamy when mashed.
- Warm the butter and milk: Warm dairy blends into the potatoes more easily than cold ingredients.
- Add the milk gradually: Start with about half of the butter and milk mixture, then add more as needed. This helps you get creamy potatoes without making them too thin.
- Don’t overmix: Mash just until the potatoes reach your preferred texture. Overmixing can make them gummy.
FAQs
Can I make Slow Cooker Mashed Potatoes ahead of time?
Yes! These mashed potatoes are great for holidays because you can make them ahead and keep them warm until dinner. For the best texture, stir them occasionally and add a splash of warm milk if they start to thicken.
Can I keep mashed potatoes warm in the slow cooker?
Yes! Once the potatoes are mashed, switch the slow cooker to WARM. Stir occasionally and add a little warm milk if needed to keep them creamy. Avoid leaving them on WARM for too long, as they can dry out.
Can I use a hand mixer instead of a potato masher?
Yes, but use it carefully. A hand mixer can make the potatoes smooth and creamy, but mixing too much can make them gluey. Start on low speed and stop as soon as they reach your preferred texture.
Can I double this recipe?
Only if you have a large enough slow cooker. This recipe already makes a big batch and fills a 6-quart slow cooker quite full. For a larger crowd, it’s best to make two batches in separate slow cookers so the potatoes cook evenly.
What should I serve with Slow Cooker Mashed Potatoes?
These mashed potatoes are delicious with spatchcock turkey, apricot honey ham, easy pot roast, meatloaf (my Honey BBQ Meatloaf is amazing!), or roasted chicken. They also go well with gravy and other holiday side dishes.
How To Store Slow Cooker Mashed Potatoes
Refrigerate: Let the mashed potatoes cool, then transfer them to an airtight container. Store in the refrigerator for up to 3 to 4 days.
Reheat: Warm the potatoes in a saucepan over low heat, stirring often, or in the microwave in short intervals. Add a splash of milk or broth and stir until creamy again. If reheating a large batch, you can also use the slow cooker on LOW, stirring occasionally.
Freeze: You can freeze mashed potatoes, although the texture may change a little after thawing. Let them cool completely, then store in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat, stirring in a little warm milk or butter to help restore their creamy texture.
Slow Cooker Mashed Potatoes
Ingredients
- 5 pounds russet potatoes, peeled, cut into 1-inch cubes
- 1 ½ cups (12 ounces / 360 g) chicken broth
- 1 ½ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- ¾ cup (1 ½ sticks / 170 g) unsalted butter
- 1 cup whole milk, warmed, plus more as needed
- Chopped fresh chives, for garnish (optional)
Instructions
- Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray.
- Add the potatoes, chicken broth, salt, and black pepper. Stir gently to combine.
- Cover and cook on HIGH for 3 to 4 hours, or until the potatoes are very tender and easily break apart when pierced with a fork. Avoid lifting the lid during cooking, as this releases heat and can increase the cooking time.
- When the potatoes are tender, add the butter and milk to a small saucepan. Warm over low heat just until the butter melts and the milk is warm. Do not boil.
- Do not drain the potatoes. Using a potato masher, mash them directly in the slow cooker, incorporating the broth remaining at the bottom.
- Once the potatoes are mostly mashed, gradually add about half of the warm butter and milk mixture. Continue mashing and folding gently, adding more of the mixture as needed, until the potatoes are creamy.
- If the potatoes are thicker than you prefer, add more warm milk a few tablespoons at a time, up to about ½ cup.
- Taste and adjust the salt and pepper as needed. Garnish with chopped fresh chives, if desired, and serve warm.
Did you make this recipe?
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