Slow Cooker Mashed Potatoes
These homestyle slow cooker mashed potatoes are the perfect side to endless main dish options. Namely roast beef, steak, ham, or chicken. There’s just something about that classic meat and potatoes pairing. It’s stick to the ribs hearty comfort food. You’ll love how easy these are to prepare and that set it and forget it ease of cooking. Great for a weeknight, yet they are delicious enough for the holidays. Plus this option frees up the stove-top space, no boiling required. And can we talk about how buttery they are? Perfectly rich and crave-worthy. Pile them high and finish with your favorite gravy (like this super easy option), or opt for a plain butter finish if you want to keep it simple.
Crockpot Mashed Potatoes Recipe Ingredients
Scroll down for full recipe with amounts and print option.
How to Make Mashed Potatoes in the Crockpot
How to Keep Warm
Prepared mashed potatoes can be covered and kept warm in the slow cooker on “warm” setting for up to 1 hour.
Helpful Tips
Add enough liquid to just cover potatoes so they don’t brown. Careful not to over-cook or they can be incredibly wet and mushy which means they won’t absorb more liquids (flavorings). Don’t use a hand mixer to mix potatoes or they can become gluey, just use a spoon and stir briefly just long enough to blend. Don’t over-mix by hand even or they’ll be gluey. Only stir long enough to blend in liquids at the end. For a blissfully smooth, lump-free option opt for the potato ricer or food mill to pass potatoes through back into crockpot at the end. The masher works just fine but you may find a few small lumps here and there. Adjust amount of liquid as desired if you prefer thinner or thicker mashed potatoes. Preferably heat it first so it doesn’t cool the potatoes down quickly, same with the butter.
Variations
Mix in 6 oz. of well softened cream cheese at the end for extra flavor. Replace half and half with heavy cream for more richness (you may need a little more since it’s thicker). Substitute milk in place of half and half for slightly lighter potatoes (start with 1/2 cup since it’s runnier). For garlic mashed potatoes roast a head of garlic then peel, chop and stir in at the end. Or add a few sautéed garlic cloves. Serve with fresh herbs such as parsley or chives. Spread leftovers in a casserole dish, cover with foil. Refrigerate for up to 2 days. Warm in a 350 degree oven until heated through. Halfway through you can sprinkle with cheddar and seasoned salt, yum!
More Tasty Potato Recipes to Try
Duchess Potatoes Lemon Potatoes Roasted Potatoes (with Parmesan Garlic and Herbs) Scalloped Potatoes Slow Cooker Baked Potatoes
