Make rich, buttery mashed potatoes effortlessly in your slow cooker. This recipe frees up your stovetop space, making it perfect for holiday meals or large gatherings.
Author:kate
Prep Time:15 min
Cook Time:4 hours
Total Time:4 hours 15 min
Yield:10 servings 1x
Category:Side Dish
Method:Slow Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
5 pounds Russet potatoes, peeled and quartered
1 cup chicken broth or water
1 teaspoon salt
1 teaspoon garlic powder
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 cup heavy cream
1/2 cup milk (whole or 2%)
1/2 cup grated Parmesan cheese
1/4 cup sour cream or Greek yogurt (optional, for extra creaminess)
1/2 teaspoon black pepper
Instructions
Place the peeled and quartered potatoes into the basin of a 6-quart or larger slow cooker.
Pour the chicken broth or water over the potatoes. Sprinkle with salt and garlic powder.
Cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork.
Drain off any excess liquid remaining in the slow cooker.
Add the butter pieces, heavy cream, and milk to the potatoes in the slow cooker.
Using a potato masher, mash the potatoes directly in the slow cooker until they reach your desired consistency. For the creamiest results, mash thoroughly.
Stir in the Parmesan cheese, sour cream (if using), and black pepper until everything is combined and smooth.
Taste and adjust salt and pepper as needed. Keep warm on the ‘Keep Warm’ setting until ready to serve.
Notes
For make-ahead convenience, you can cook the potatoes completely, mash them, and then stir in the dairy ingredients (butter, cream, milk) just before serving. Keep refrigerated and reheat slowly on low, stirring often.
If you want a truly hands-off, no-boil method, ensure your potatoes are very tender before mashing. If they seem dry during mashing, add a splash more milk or cream.
This recipe makes a large batch, ideal for holiday side dishes or feeding a crowd.