Creamy Slow Cooker Mashed Potatoes (2024)

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BY Karina | 32 Comments

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Creamy Slow Cooker Mashed Potatoes are incredibly easy to make and will no doubt become your favourite slow cooker recipe!

You’ve been missing out on the good stuff if you don’t try this Creamy Slow Cooker Mashed Potatoes recipe!

CROCK POT MASHED POTATOES

These slow cooker mashed potatoes are that one side dish you’ll want to add to your weekly meal planning, and possiblyany events coming up. Think Christmas, Thanksgiving, Easter, etc.

Extremely versatile and mega creamy using only half of the amount of butter than the usual mashed potato recipe, youcan make these however you like! For example: I love adding fresh grated parmesan and garlic to this recipe!

HOW TO MAKE MASHED POTATOES IN A CROCK POT

Peel and cutyour potatoes into 1 1/2 – inch chunks. (If you preferyour mash with potato peels, feel free to keep them on!)
Once your potatoes are soft and super tender after slow cooking all day (or half of the day depending on which heat setting you close), and your house is filled with incredible, garlicky, buttery, comfort food smells, you’re going to mash them until your heart is content.
Add in sour cream and milk, then taste test and POSSIBLYMAYBEkeep eating them directly out of the slow cooker bowl because a serious addiction begins.

TIP: If you love a chunky mash, just hold back on mashing them too much.

BEST POTATOES FOR MASH

We love Yukon gold potatoes for this recipe, but you can also use Russet potatoes.

HOW LONG CAN MASHED POTATOES STAY OUT?

Cooked mashedpotatoes should be discarded if left out for more than 2 hours at room temperature.

Properly stored mashed potatoes in an air tight container will last up to 5 days in the refrigerator.

Looking for more potato recipes? Try these!

Crispy Garlic Roasted Potatoes
Garlic Parmesan Scalloped Potatoes
Crispy Garlic Butter Smashed Potatoes

Creamy Slow Cooker Mashed Potatoes are incredibly easy to make! With a hint of garlic and parmesan cheese, this will become your favourite recipe!

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Prep: 15 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 15 minutes mins

Serves: 8 serves

Ingredients

5 pounds (2.2 kg) potatoes peeled and cut into 1 1/2-inch pieces*
1 cup chicken broth / stock
4 cloves garlic crushed
1/3 cup butter diced (reduced fat if counting points or calories)
good pinch of salt (adjust to your tastes)
2/3 cup sour cream (light if counting points or calories)
1/3-1/2 cup hot milk (skim or 2% if counting points or calories)
1/2 cup fresh grated parmesan cheese (optional -- substitute with cheddar if your prefer)
pepper to taste

Instructions

Place the potatoes, broth, garlic and butter into a 6qt slow cooker. Season with salt; mix together and cover with lid. Cook on HIGH setting for 4 hours or LOW setting for 7-8 hours, until very tender.
Mash potatoes with a potato masher or electric beater. Stir the sour cream and milk through until well combined and creamy (add more milk if desired). Stir through the parmesan cheese.
Keep on low or warm setting until ready to serve.

Notes

*You can use unpeeled potatoes if you like skin in your mash!
Slow cooker mashed potatoes maintain a creamy consistency for a couple of hours after mashing if the lid stays on the slow cooker. If the lid has been removed and the potatoes have dried out a little, just add a little more milk to reach desired consistency.

Nutrition

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Comments

Michelle says
February 28, 2020 at 8:14 pm

These were delicious. I did half quantities as it was only for a family meal. I also substituted coconut cream for the sour cream and cashew nut milk for the milk. Really good thank you.
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Lynda E Conway says
December 26, 2019 at 1:10 pm

I made these potatoes today using russet potatoes. They were so delicious that there was no need for gravy. I had some heavy cream, so, I used it instead of the milk. Thank you for the recipe!
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