Creamy Slow Cooker Mashed Potatoes

Creamy Slow Cooker Mashed Potatoes – No Peel – No Boil Recipe!  Don’ t wait until the Holidays to make mashed potatoes!  This easy fool proof recipe will keep you in the ‘taters all year long!

Super easy and creamy mashed potatoes!  Cooked and mashed up in your slow cooker.   Cooking and mashing up these taters in the slow cooker gives you and your oven a little more time and space.

Ingredients for Slow Cooker Mashed Potatoes –

• 3 pounds Yukon Gold Potatoes – Russets can oxidize and turn brown, you also have to peel them.  We leave the skins on Yukon Gold Potatoes, they are so thin they almost melt into the potatoes!
• chicken stock or water
• milk
• sour cream or plain yogurt
• butter
• salt and pepper

How to make Slow Cooker/Crock Pot Mashed Potatoes –

• Dice up your unpeeled potatoes.  Keep the pieces as uniform as possible so they all cook up at the same time.  About a 1- 2 inch dice is perfect.

Cover and cook two hours on high or four hours on low.  Most of the new slow cookers run pretty hot.  If you are using an older version you may have to adjust the time a bit.  My cooker is new and I cooked the potatoes two hours on high. They worked perfectly.  Just give them a poke now and then to make sure you don’t over do it.

Once cooked, simply use a handheld mixer or hand masher.  Plunge right into the slow cooker, add your sour cream, milk, additional salt and pepper and mix it right up!  Turn the slow cooker to warm and your taters will be ready when you are!

 Can you keep mashed potatoes warm in a slow cooker –

• You can keep the mashed potatoes warm in a slow cooker for about 2 hours on the ‘warm’ setting without having to worry about them getting dry.  You may have to add some additional milk if much longer.

Can you freeze mashed potatoes –

• Yes!  We like to portion it out into individual freezer bags.  Reheat in a stove top pan, microwave or even put them back in the slow cooker!  Add a bit more butter to help bring them back together and serve!

LET”S EAT!

Kathi and Rachel

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Slow Cooker Mashed Potatoes

Creamy Slow Cooker Mashed Potatoes are a simple crowd winner for holidays and lazy Sunday afternoons!

5 from 3 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 8 servings

Author: Kathi & Rachel

Equipment

• 1 7-8 Quart Slow Cooker

Ingredients

• 3 pounds Yukon Gold Potatoes - unpeeled or peeled (we do not peel them the skins are so thin they practically dissolve).
• 1 cup chicken stock - or water
• 1/2 cup butter
• 1/2 cup sour cream
• 1/4 - 1/2 cup milk
• salt and pepper to taste

Instructions

• Spray slow cooker with non stick spray.
• Scrub potatoes and cut into 1-2 inch pieces. (peeled or unpeeled) Place in slow cooker.
• Top with 1/4 cup cubed butter, a big sprinkle of salt and pepper. Stir.
• Add one cup chicken stock (or water if you prefer)
• Cook on high for two hours or low for 4 hours, stirring on occasion and checking for doneness.
• Add 1/4 cup milk 1/4 cup butter and the sour cream. Mash with masher or use a hand held mixer . Add additional milk and seasoning as necessary.
• Reduce temperature to warm until ready to serve!

Notes

• You can make these a day in advance and reheat in the slow cooker using the warm setting.  Add more butter to help bring them together.

Nutrition

Calories: 345kcal | Carbohydrates: 23g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 70mg | Sodium: 277mg | Potassium: 771mg | Fiber: 4g | Sugar: 1g | Vitamin A: 810IU | Vitamin C: 19.6mg | Calcium: 82mg | Iron: 5.6mg