The ultimate creamy slow cooker mashed potatoes. This simple side dish recipe only takes a few minutes to prep and the slow cooker does all the rest! This will become your new favorite recipe.
With Thanksgiving less than a month away, I thought I better share a few of my favorite sides. Mashed potatoes are pretty much my all time favorite side dish. Top them with some homemade gravy and I am in heaven. These make ahead mashed potatoes in the slow cooker have been a Thanksgiving life saver. You can start them a few hours before guests arrive and have them nice and hot when the food is ready to serve.
These slow cooker mashed potatoes start out with just a few simple ingredients: potatoes, broth, butter, salt & pepper. The best part about this recipe is you don’t need to pre-boil the potatoes. They will cook right in the slow cooker. Then when they are nice and tender you can mix in all the ingredients that make mashed potatoes great, such as butter and cream. My grandma always told me that was a must!
These slow cooker mashed potatoes really are SO easy to make and will free up more space on the stove top when you’re down to crunch time. You can also turn them on the warm setting until you’re ready to serve them.
The thing I love most about this recipe is that you can easily adapt it to your own taste buds. If you love garlic, feel free to add in a 1/2 teaspoon garlic powder or minced garlic before you cook the potatoes. You can also leave the skins on if you prefer (less work), but we prefer to peel the potatoes.
Slow cooker mashed potatoes recipe
Slow cooker mashed potatoes
- 3 pounds russet or yukon potatoes about 8 medium sized
- 1/2 cup chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4-6 Tablespoons butter melted
- 1/4 cup sour cream
- 1-3 Tablespoons heavy cream can sub with milk
- Wash and peel the potatoes. Cut into 2-inch cubes.
- Place potatoes, chicken broth, salt and pepper in the slow cooker (4 or 6 quart). Stir and cook on high for 3-4 hours or low for 6-7 hours, or until potatoes are fork tender. Drain most of the broth.
- Add in melted butter, and sour cream. Mash with a potato masher or an electric beater. Add 1 Tablespoon of heavy cream at a time, until you reach your desired consistency. Be careful not to over mash. Salt and pepper to taste.
- Keep the lid on and the slow cooker on warm setting until ready to serve.
Have you started planning your Thanksgiving menu? I’d love to hear what you’re making! My baby is due the week before, so I’ll definitely be keeping things simple this year but I cannot wait!
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