Slow Cooker Mashed Potatoes
These creamy Slow Cooker Mashed Potatoes are an easy, hands-off side dish made right in the Crock Pot. Rich, buttery, and perfectly fluffy, they’re ideal for Thanksgiving, Christmas, or any dinner when you want to free up space on the stove. Even better, the slow cooker keeps them warm until you’re ready to serve!
Ingredients
- 5 lbs. russet potatoes, peeled and cut into 1/2-inch pieces
- 2 cups chicken stock, or vegetable stock
- 2-3 cloves garlic, pressed
- ½ cup milk
- ½ cup sour cream
- ½ cup unsalted butter, melted + 2 Tbs.
- 2 tsp. kosher salt
- ½ tsp. pepper
- Fresh parsley
Equipment
Instructions
- Spray the bowl of a slow cooker; add the potatoes, stock, and garlic. Cover and cook on high for 4 hours, until the potatoes are tender.
- Either pour into a large bowl (or use the current slow cooker bowl) and milk, sour cream, melted butter, salt and pepper. Beat until smooth, or leave small chunks (if preferred). Return potatoes to the slow cooker bowl.
- Keep covered for 2 hours on low up until serving.
- With a spoon, make a small well (barb word here?) in the center of the potatoes. Right before serving, add the remaining melted 2 Tbsp. of butter to the crater; sprinkle with fresh chopped parsley. Serve!
Notes
- Storage: Store leftover Slow Cooker Mashed Potatoes in an airtight container in the refrigerator for up to 4 days. Let the potatoes cool before covering and refrigerating.
- Reheating: Reheat the potatoes in the microwave, on the stovetop over low heat, or right in the slow cooker. Stir in a splash of milk and a little butter as they warm to bring back that creamy texture. If using the slow cooker, heat on LOW, stirring occasionally, until warmed through.
Nutrition Facts
Calories: 387kcal, Carbohydrates: 55g, Protein: 9g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 43mg, Sodium: 590mg, Potassium: 1297mg, Fiber: 4g, Sugar: 4g, Vitamin A: 475IU, Vitamin C: 17mg, Calcium: 78mg, Iron: 3mg