These crockpot mashed potatoes are easy to make in your slow cooker and result in creamy, smooth and velvety mashed potatoes! Best of all there is no boiling on the stovetop involved.
Prep Time: 10 minutesminutes
Cook Time: 3 hourshours
Total Time: 3 hourshours10 minutesminutes
Servings: 8
Ingredients
3poundsrusset or yukon potatoes(about 8 medium-sized)
½cupchicken broth
½teaspoonKosher salt
¼teaspoonground black pepper
4-6Tablespoonssalted butter, melted
¼cupsour cream
1-3Tablespoonsheavy cream, or milk
Instructions
Wash and peel the potatoes. Cut into 2-inch cubes.
In the bottom of a 4- or 6-quart crockpot, stir together the potatoes, broth, salt, and pepper. Cook on high for 3 to 4 hours or on low for 6 to 7 hours, or until potatoes are fork tender. Drain most of the broth.
Using a potato masher or an electric mixer, mix in butter and sour cream. Add 1 Tablespoon heavy cream at a time, until you reach your desired consistency, being careful not to over mash. Season with salt and pepper.
Set the slow cooker to the warm setting and keep covered until ready to serve.
Notes
Variations:
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.
Make-ahead: Simply make the recipe according to directions the night before and store in the fridge. Then warm them back up in the slow cooker a few hours before guests arrive and they'll be ready to go by the time you serve dinner.Keep warm: If you make the potatoes only a few hours ahead of time, you can just keep them on the warm setting until you're ready to serve. Just make sure the lid is on so they stay warm and don't dry out!