Slow Cooker Mashed Potatoes
Slow Cooker Mashed Potatoes are creamy, buttery, and easy to make with just a few simple ingredients. The potatoes cook right in the slow cooker, then get mashed with butter and warm milk for a smooth, delicious side dish. They're perfect for Thanksgiving, Christmas, or any dinner when you need a little extra room on the stovetop!
Servings: 10 people
Calories: 361kcal
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.
Nutrition
Serving: 1portion | Calories: 361kcal